Rustic Mushroom Pizza
with white wine and leeks
This perfect seasonal pizza will pull you in with its rich flavors of creamy mushrooms and thyme. Using our classic...
Prep:
10 Minutes
Cook Time:
20 Minutes
Serves: 4-6
Ingredients:
- 1 pkg. Wewalka Classic Pizza Dough
- 16 oz. baby Portabella mushrooms, sliced
- 5 garlic cloves, thinly sliced
- 2 cups Chardonnay wine
- 1 cup chicken stock (or veggie stock)
- 4 sprigs fresh thyme
- 1 pkg. cream cheese
- Salt and pepper to taste
- 4 leeks (light green and whites), rinsed and sliced
- 2 Tbsp. olive oil
- 4 oz. mozzarella cheese, shredded
Directions
1. Preheat oven to 400°F.
2. Place sliced baby Portabella mushrooms, sliced garlic cloves, Chardonnay, chicken stock, and a tied bouquet of thyme in pan and simmer over medium heat. Simmer until there is 1 cup of liquid remaining.
3. Stir in cream cheese and season to taste with salt and pepper.
4. In separate pan, cook leeks over medium heat with 2 Tbsp. olive oil until soft.
5. Next, unroll refrigerated Classic Pizza Dough on enclosed parchment paper and place on a baking sheet. Arrange leeks and mushroom mixture on pizza dough and top with mozzarella.
6. Bake for 20 minutes or until cheese is bubbly. Serve warm.
