Closeup of the finished pizza on a wood table.

Wild Mushroom Pizza with Leeks and Gorogonzola (Vegan)

Name: Wild Mushroom Pizza with Leeks and Gorogonzola (Vegan) Recipe
Prep time: 2 h
Cook time: 1 h
Yield: 4 Servings
Cuisine: Pizza
Ingredients: 1 tbsp Extra Virgin Olive Oil; 1 sm Leek, white part only cleaned well and thinly sliced; 2 tbsp Cognac; 1 can (8 oz) Tomato Sauce; 1 tbsp Freshly Chopped Parsley; 1 tsp Freshly Chopped Thyme; 1 lb Vegan Pizza Dough; 6 oz Vegan Grated Fontina Cheese; 4 oz Vegan Good-quality Gorgonzola Cheese, crumbled; 12 oz Mixed Wild Mushrooms, hard stems removed and sliced; 2 pinches Good-quality Flaked Sea Salt; Sea Salt, to taste; Freshly Ground Black Pepper, to taste; Cornmeal; Fresh Thyme Leaves, for garnish; Additional Items:; Pizza Stone (if using a grill); Cast-iron Skillet; Pizza Peel

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

Extra Virgin Olive Oil
Leek, white part only cleaned well and thinly sliced
Cognac
Tomato Sauce
Freshly Chopped Parsley
Freshly Chopped Thyme
Vegan Pizza Dough
Vegan Grated Fontina Cheese
Vegan Gorgonzola Cheese, crumbled
Mixed Wild Mushrooms, hard stems removed and sliced
Good-quality Flaked Sea Salt
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
Cornmeal
Fresh Thyme Leaves, for garnish

Additional Items:

• Pizza Stone (if using a grill)
• Cast-iron Skillet
• Pizza Peel

Directions:

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℉ to 450℉. Preheat stone for about 20 minutes.
Light side burner and preheat with Blue Rhino Cast Iron Skillet and add 1 tablespoon olive oil.
Add the leeks and sauté until soft, about 3 to 4 minutes.
Pour in cognac and let bubble until it's almost evaporated.
Add in tomato sauce, parsley and thyme.
Reduce the heat and let simmer for 5 minutes.
Remove from heat to cool.
Have all your remaining pizza ingredients prepped.
Roll out pizza dough to desired thickness.
Scatter a big pinch of cornmeal over the stone and and lay down your crust.
Spoon on tomato-cognac sauce, then top with cheeses and finally the mushrooms.
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.
Remove from grill and sprinkle with fresh thyme leaves and sea salt.
Slice, serve, and enjoy.