Enough dough for two 14 inch pizzasthe recipe from smitten kitchen is about right
About 4 ounces shiitake mushrooms
One leekwhite and light green parts only, cleaned and cut into bite sized bits
Extra virgin olive oil
One or two cloves thinly sliced garlic
Red pepper flakes to taste
About a cup of freshly grated Parmesan or Reggiano cheese
Optional- I made one of the two pizzas with chopped chicken as well
Preheat oven to 525 (or however high it will go, 500-550)- if you are using a pizza stone preheat it too, this can take a half hour or so.
Preheat a cast iron pan over medium low. Add the mushrooms to the pan and cook until they begin to sweat. Add the leeks and the olive oil and continue to cook until the leeks are soft, stirring occasionally.
Prep the pizza pan by rubbing it with a bit of oil and dusting with cornmeal or flour.
On a well floured surface roll or pat out the dough to your desired thickness and shape.
Place dough on the pizza pan and then slather with extra virgin olive oil.
Add the garlic, one quarter of the parmesan, and pepper flakes.
Top with half of the cooked leek mushroom mixture and another quarter of the cheese.
Bake until bottom is browned. I cook my pizzas on the pan until the dough is set and then slide the pizza directly on to the stone until the bottom is crisped usually about three or four minutes for the first bit and another three to five for the second.
After cooling for a minute or two, top with salad greens or baby spinach and a drizzle of balsamic vinegar.