Leek, Asparagus and Mushroom Pizza
From Martha Stewart Living, this pizza is wonderful in the spring with new young leeks and asparagus.
- Terry
INGREDIENTS
- 2 Tbsp extra-virgin olive oil, plus more for brushing
- 2 medium leeks, halved lengthwise, cut into thin slices and rinsed well
- 8 oz shiitake mushrooms, stemmed and cut into ¼ inch pieces
- 8 oz thin asparagus, trimmed and cut into 1½ inch pieces
- ¼ cup dry white wine
- 1 Tbsp fresh thyme, finely chopped
- coarse salt and pepper to taste
- 4 oz brie or other soft cheese, sliced
- truffle oil for drizzling (optional - I've never tried it, but sounds yummy)
- pizza dough
INSTRUCTIONS
Heat olive oil in a large skillet over medium heat. Add leeks, stirring until beginning to soften, about 5 minutes. Add mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add asparagus and wine; cook until asparagus is bright green and wine has evaporated, about 2 minutes. Stir in thyme; season with salt and pepper. Set aside.
Heat grill until medium-hot. Generously brush one side of pizza dough with olive oil. Grill for about 3-5 minutes until underside just begins to brown. Add a thin layer of cheese and some asparagus mixture, and grill until cheese is just melted, topping is hot, and crust is cooked through, 3-5 minutes more.
Slide pizza onto a cutting board. Season with salt and pepper, and sprinkle with more thyme and a small amount of truffle oil, if desired.
Makes six 9-inch pizzas.