Preheat oven to 450° F.
Trim the root off the leek and cut the leek in half. Rinse under cold water to remove any dirt and pat dry. Slice into 1/8” slices.
In a large sauté pan, heat 1 tablespoon olive oil over high heat. Add the mushrooms and sauté just to soften and cook out some of the moisture, about 2 to 4 minutes. Set aside.
In the same pan, cook the leek slices until they begin to turn golden brown, about 2 minutes.
Place the dough on a sheet pan dusted with cornmeal. If using a pizza stone, follow manufacturer's instructions.
Gently stretch the dough, with lightly floured hands, into a 14-16” circle, and spread sauce to ½” from the edges.
Sprinkle the cheese evenly across dough.
Spread mushrooms and leeks evenly over the cheese.
Brush the edges with the remaining ½ tablespoon olive oil and sprinkle the edges with the rosemary, thyme and sea salt.
Bake until the crust is crispy & cheese melts, about 12-14 minutes depending on your oven.
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