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MUSHROOM, LEEK, AND SWISS PIZZA

Ingredients

4 tablespoons olive oil, divided

1 leek, white and light green parts chopped

4-ounces mixed mushrooms, rough chopped

½ teaspoon salt

½ teaspoon black pepper

¼ cup Hellmann’s Light Mayo

1-pound pizza dough (recipe below or store bought)

1 cup Jarlsberg or good quality Swiss cheese, grated

½ cup grated parmesan cheese

2 tablespoons fresh parsley, chopped

Instructions

Heat oven to 425 degrees and place pizza stone in oven.  Preheat the stone for at least 30 minutes. You can also cook the pizza on a flat baking sheet, but a stone makes the best crust!

Heat 2 tablespoons of the olive oil over medium high heat.  Add the leeks and cook until soft fragrant, about 2 minutes.  Add the mushrooms and continue cooking until all of the moisture is absorbed.  Season with the salt and pepper and remove to a small bowl and let cool while you prepare and shape the dough for the crust.

Form pizza dough into a 14” round and transfer to a pizza peel dusted with cornmeal (so pizza will easily slide off and onto the stone).

Add the mayo to the mushroom mixture and form a paste.  Spread this mixture all over the dough leaving about ½” of dough exposed around the edges.  Sprinkle the Jarlsberg cheese all over the top followed by the parmesan.  Drizzle the remaining 2 tablespoons of olive oil around the edges of the crust and all over the top of the pizza.

Slide the pizza off the peel and onto the hot stone.  Bake for 12-14 minutes until golden, browned, and bubbly.  Sprinkle the parsely over the top.  Slice and DEVOUR!!

PIZZA DOUGH

2 tablespoons olive oil (plus 2 teaspoons to oil the bowl)

1 tablespoon honey

1 ½ cups warm water (115-120 degrees)

1 packet yeast

2 teaspoons salt

3 ½ – 4 ½ cups flour

Place olive oil, honey, and water into the bowl of a stand mixer.  Stir to dissolve honey into the water (so it doesn’t stick to the bottom of the bowl).  Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5-10 minutes until yeast becomes foamy.  Add salt and 2 ½ cups of the flour.  Mix using the dough hook attachment.  Gradually add as much of the remaining flour as needed until a ball forms.  Empty dough onto a floured countertop and knead for 8 minutes until dough is smooth and elastic adding flour as needed if sticky.

Place dough in a greased bowl and cover with a clean kitchen towel.  Let rise in a warm spot for 1 hour until doubled in bulk.  Knead dough briefly and divide into 2 equal parts and form balls.  Let rest for 30 minutes under a clean kitchen towel.  If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to 5 days.

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