- 2 tablespoon extra-virgin olive oil, plus more for brushing
- 2 medium leeks, halved lengthwise, cut into half moons, and rinsed
- 8 ounce shitake mushrooms, cut into ¼-inch slices
- 8 ounce asparagus, cut into 2-inch pieces
- ¼ cup dry white wine
- 1 tablespoon thyme leaves, , plus more for garnish
- salt and pepper to taste
- 2 pound raw pizza dough
- 4 ounce camember cheese, sliced
- truffle oil, to taste
Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add leeks and cook until beginning to soften, stirring often, about 5 minutes. Add mushrooms and cook another 4 to 5 minutes. Add the asparagus and wine. Continue cooking until asparagus become bright green, about 2 minutes more. Remove from heat, season with salt and pepper. Set aside.
Form the pizza dough into six 9-inch rounds. Layer them between sheets of parchment or wax paper and refrigerate at least 1 hour and up to over night. (see my Basic Pizza Dough & Variations recipe)
Heat a grill until medium-hot. Generously oil one side of as many rounds as comfortable fits on the grill. Put them oil side down onto the grate and cook, turning as needed until golden brown and beginning to char on the bottom. The top should bubble up in places, about 3-5 minutes. Quickly brush the tops with more olive oil and flip.
Working quickly, top each crust with slices of cheese. Once it starts to soften, about 1 minute add some of the asparagus mixture on top. Cook the pizzas until warmed through and nicely browned on the bottom. Using tongs or a spatula slide each pizza onto a serving plate. Continue with remaining ingredients. garnish with more thyme and a tiny drizzle of truffle oil.
makes 6 nine-inch pizzas