Mushroom and Leek Stovetop Pizza

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Mushroom and Leek Stovetop Pizza

2 tbsp olive oil

1 x store-bought prepared pizza crust (thick or thin—your choice)

2 tbsp butter

6 oz of your favorite mushrooms, cleaned and sliced thinly

1 x leek, trimmed, washed, and cut thinly

3 sprigs fresh thyme, stems discarded

Salt and pepper

4 oz store-bought sun-dried tomato pesto

4 oz Cambozola cheese, sliced

 

 

 

In a large sauté pan over medium-high heat, add oil and pizza crust.

Weigh down crust with a cast iron pan or a full kettle. Cook crust for

3 minutes, or until bottom of crust is nicely browned.

While crust is cooking, in a second sauté pan, over medium-high heat,

add butter, mushrooms, leek, thyme, salt and pepper. Sauté for 4

minutes, or until nicely browned.

Flip crust and smear browned side with pesto. Spread contents of

second sauté pan around crust and top with cheese. Cover tightly,

reduce heat to medium-low, and cook until cheese is fully melted and

the bottom of the crust is crispy.

 

Yield: 2

 

Author:Bob Blumer, The Surreal Gourmet, Thinking Outside The Box

edpisode

Source: Food TV

Formatted by Chupa Babi in MC: 11.12.06

 

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