Wild Mushroom Pizza with Leeks and Gorogonzola

Directions:

1. Preheat grill with pizza stone for high indirect heat. Set pizza stone so it’s not over the flame. and heat grill to at least 400°F to 450°F. Preheat stone for about 20 minutes.
2. Light side burner and preheat with Blue Rhino Cast Iron Skillet and add 1 tablespoon olive oil.
3. Add the leeks and sauté until soft, about 3 to 4 minutes. 
4. Pour in cognac and let bubble until it's almost evaporated. 
5. Add in tomato sauce, parsley and thyme. 
6. Reduce the heat and let simmer for 5 minutes. 
7. Remove from heat to cool.
8. Have all your remaining pizza ingredients prepped. 
9. Roll out pizza dough to desired thickness. 
10. Scatter a big pinch of cornmeal over the stone and and lay down your crust. 
11. Spoon on tomato-cognac sauce, then top with cheeses and finally the mushrooms. 
12. Close the grill lid and cook for about 6 to 12 minutes or until crust is golden brown and blistered and the cheese is bubbling with goodness. 
13. Remove from grill and sprinkle with fresh thyme leaves and sea salt. 
14. Slice, serve, and enjoy.