Leek and Mushroom Pizza with Blue Cheese

I can never resist the cheese counter at my local co-op.  It has a small selection of cheeses, but they’re meticulously curated by a cheese enthusiast whose palate seems in tune with my own, and I always love everything he recommends.  Last time I was in the store I browsed by myself, however.  I know I probably should have chosen a cheese based on the type of milk used, or the region from which it hailed, but I will admit to having used one criterion only to select this cheese: its name.

Oregonzola.  Isn’t that cute?  See how they did that?  A blue cheese, a local spin, a clever pun, and I’m sold.  And it was quite nice, I must say.

It’s the weekend, so make your pizza crust today (recipe here) to have it handy in the fridge for a speedy weeknight dinner.

Leek and Mushroom Pizza with Blue Cheese:  Set your oven to 550 and put in a pizza stone or flat cookie sheet to preheat.  Cook plenty of sliced mushrooms in a big pan over high heat, stirring often, until they release their liquid and turn golden brown.  Scoop the mushrooms into a bowl and then use the same pan to saute chopped leeks until they begin to soften.  Add a few spoonfuls of water to allow them to soften without browning.  When the leeks are soft, stir in the cooked mushrooms and season well with salt and pepper.  Thinly roll or stretch out a homemade or store bought pizza crust onto a piece of parchment paper.  Give it a light brushing of olive oil and a sprinkle of mozzarella, then top with the mushroom-leek mixture and crumble blue cheese over.  Use a pizza peel or flat cookie sheet to slide your pizza, parchment paper and all, onto your pizza stone or preheated cookie sheet and bake until the crust is crisp.  This takes 4-5 minutes in my oven on a pizza stone; it may take longer in yours depending on whether you are using a pizza stone and how thin your crust is.  I always like this Romaine Salad with Lemon Vinaigrette with pizza (hold the croutons), and this one with smoked salmon and tomatoes would be good as well.

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17 thoughts on “Leek and Mushroom Pizza with Blue Cheese

  1. Beth

    Yum! I am putting this on my list to make this week; pizza is always a crowd pleaser in my house.

    Do you see a difference in quality using a pizza stone? should I invest in one?

    Reply
    1. emmycooks Post author

      I really do think using a pizza stone makes a difference, because it gives you a ton of heat right on the crust from the bottom, so the crust cooks and crisps quickly. That said, you should probably only invest in one if you make your own pizza dough and you’re going to use it regularly–we make a lot of pizzas, so think it’s worth having a heavy dedicated piece of equiment for it!

      Reply
    1. emmycooks Post author

      Right? Isn’t that cute? I do love gorgonzola on pizzas also. Do you ever make that one with gorgonzola, carmelized onions, and walnuts? Mmmm. By the way, I checked out that no-knead guy’s pizza book and the only thing that jumped out at me was the idea to use quail eggs! Too cute. I hope your oven is fixed so this isn’t all too painful for you to talk about. :)

      Reply
      1. baconbiscuit212

        Was that the bird’s nest pizza? With shaved asparagus? That was a cute pie! The cookbook had some recipes for salads and desserts too . . . I don’t know, they were really good ideas but I don’t know if it would have been a good buy for me.

        Oven is fixed — thank goodness! But they seem to have recalibrated it when they fixed it. It’s kind of strange and is throwing off all my cooking times. I feel like I have to get to know it all over again!

  2. leroywatson4

    We have been fancying pizza for a while, I just found my inspiration. I love making pizza, its the melting! Wonderful blog, thanks for sharingx (www.thebeachhousekitchen.wordpress.com)

    Reply
  3. Mercer Mom

    I was thinking, “What can I make that everyone can grab as they come in from soccer practice, before heading out to the band concert?” This pizza, in individual sizes! The first diner is eating now, I’m sure others will enjoy later. Thanks for the inspiration.

    Reply

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