Leek, Mushroom and Chicken Pizza
Recipe By: 
Recipe type: Main, Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • FOR THE CRUST
  • 1½ cups warm water
  • 1½ teaspoons active dry yeast
  • 1½ teaspoons course sea salt
  • 3¼ cups all purpose flour
  • ¼ cup sourdough starter (optional)
    TOPPINGS
  • Olive oil
  • Kosher salt
  • 1 whole tomato, sliced
  • 4 oz fresh mozzarella
  • 4 oz smoked gouda (you can substitute an additional 4 oz mozzarella if you prefer but the gouda is delish)
  • 1 large leek, sliced and rinsed
  • 4 - 5 large crimini mushrooms, sliced
Preparation Instructions
  1. TO MAKE THE CRUST
  2. In a large mixing bowl, combine all the crust ingredients.
  3. Stir to combine (should be thick like a biscuit dough and doesn't need to be homogenous).
  4. Cover and set aside until it doubles in size, about an hour.
  5. Preheat your oven to 425˚.
  6. Grease your pizza pan with a bit of olive oil.
  7. Take about half the dough (depending on how large of a pizza pan you have) and spread it out on the pan, I just use my fingers to press the dough out towards the edges of the pan, make it fairly thin.
  8. Bake for about 10 minutes.
  9. Remove from the oven and put the toppings on.
    TO TOP THE PIZZA
  10. Drizzle olive oil all over it and then spread it around with a pastry brush.
  11. Sprinkle sea salt all over.
  12. Toss on all the toppings so they are pretty evenly spread over the whole pizza.
  13. Grind a little pepper over the top and bake for about 20 minutes or until nicely browned on the edges and very tops of the cheese.
  14. Allow to cool for about 5 minutes then slice and serve!
Recipe by Foods of Our Lives at http://www.foodsofourlives.com/2011/01/leek-mushroom-and-chicken-pizza/