TJ’S NOT ‘MUSH-ROOM’ FOR IMPROVEMENT PIZZA

Bring the pizza dough to room temperature.  Dust the countertop with flour and knead the dough for 4-5 minutes, adding more flour if it is sticky.  Place the dough in a lightly oiled bowl and cover with a clean towel.  Place in a warm spot and let the dough rise for 1 hour or until doubled in bulk.

Heat 2 tablespoons of the butter in a large skillet over medium high heat.  Add the leeks and cook for 3 minutes, stirring frequently, until they start to get soft and fragrant.  Add the mushrooms, salt, and pepper and cook for 4-5 minutes more, stirring, until the mushrooms are soft and have released all of their moisture.  Remove from heat and stir in the Cacio e Pepe sauce.  Set aside to cool until you are ready to make the pizza.

Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper.

Lightly dust your countertop and form the dough into a 14” disk.  If the dough is very springy, let it rest for another 5 minutes and then continue to form and stretch it into a large round.  Place the dough on the prepared baking sheet

Spread the mushroom and leek mixture evenly over the dough, leaving about ½ – ¾” exposed around the edge for the crust.  Spread the cheese evenly over the sauce.

Bake for 8 minutes and remove from the oven and drizzle 2 tablespoons of the olive oil around the exposed crust (this will help it get golden brown).  Place back in the oven for an additional 5-7 minutes until golden brown and bubbly.

Remove from the oven to a cutting board.  Drizzle with the pesto.

Toss the arugula with the remaining 2 teaspoons of the olive oil and place the salad in the center of the pizza. Cut into slices and DEVOUR!!!