Blue Cheese Pizza with Mushrooms and Leeks
This blue cheese pizza, with savory mushrooms and the gentle sweetness of caramelized leeks, gives this homemade pizza the perfect balance of salty and sweet.
Servings: 8 slices
Calories: 282kcal
Equipment
- measuring spoons
- 12-inch pan or pizza stone
Ingredients
Pizza Dough
- 1 pound homemade pizza dough (454 grams) or store-bought
Pizza Topping
- 1 tablespoon extra-virgin olive oil
- 1 leek white part only washed, quartered lengthwise, sliced into ¼-inch pieces
- 8 ounces white button mushrooms (125 grams) or the mushrooms of your choice, thinly sliced
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- 4.5 ounces blue cheese (125 grams)
- 2 tablespoons heavy cream
Optional
- dot the pizza with extra blue cheese just before serving if you like
Instructions
- Make the Dough: Make my same-day pizza dough, or have your store-bought dough ready to go.1 pound homemade pizza dough
- Stretch the Dough: Lightly oil your 12-inch pizza pan, and stretch the dough onto it. Or pull the dough onto a pizza stone (I don't preheat my pizza stone). If it resists, let it rest for 5-10 minutes before continuing.
- Heat the Oven: Adjust the oven rack to the lowest position, and heat to 450 degrees Fahrenheit.
- Cook the Leeks & Mushrooms: Heat the oil in a 12-inch skillet over medium heat. Add the leeks and sauté until softened, about 6-8 minutes; it’s okay if they brown slightly, this will bring out their natural sweetness. Add the mushrooms and cook until they release their liquid, about 7 minutes, then let most of it evaporate. Stir in the mustard, season with salt and pepper, then transfer the mixture to a plate and allow it to cool for 5 minutes.1 tablespoon extra-virgin olive oil, 1 leek white part only, 8 ounces white button mushrooms, 1 tablespoon Dijon mustard, salt and pepper to taste
- Assemble the Pizza: Spread the mushroom-leek mixture over the dough, leaving a 1 ½-inch border. Sprinkle the blue cheese evenly over the top still keeping the border clean. Fold the outer edge inward over the filling, like a homemade version of a stuffed-crust pizza.4.5 ounces blue cheese
- Brush with Cream: Brush the folded edge with cream.2 tablespoons heavy cream
- Bake & Enjoy: Bake for 15-18 minutes if you're using a metal pizza pan, or 20-25 minutes if you're using a cold pizza stone, or until the bottom and sides are golden brown. A good gauge is to look at the middle of the pizza; when it starts to bubble, it's done. Enjoy.dot the pizza with extra blue cheese just before serving if you like
Notes
This recipe was inspired by America's Test Kitchen recipe for: Mushroom and Leek Galette with Gorgonzola
The preparation time and cooking time are based on the assumption that you've already made your pizza dough.
⭐️ Make Ahead
You can make my same-day pizza day dough early in the day and refrigerate it. It will begin a slow rise. When you're ready to move forward, take the dough out of the fridge and keep it at room temperature until it doubles in size, then proceed with the recipe.
⭐️ How to Store
🧊 In the refrigerator: Cool leftovers, and store in an airtight container for up to 2 days. Reheat pizza in a 350-degree oven for 15 minutes, or in the air fryer for 8-10 minutes.
❄️ In the Freezer: Let the pizza cool, wrap it in plastic wrap, and freeze it in an airtight container for up to 2 months. Reheat the pizza from frozen at 400 degrees Fahrenheit for 15 minutes.
Tip: Brushing the folded edges of the pizza dough with cream keeps the crust tender and slightly glossy.
Blue Cheese Pizza Variations
- blue cheese + pears + walnuts + honey
- blue cheese + caramelized onions + arugula
- blue cheese + fig jam + prosciutto
- blue cheese + carmelized red onions + artichoke hearts
Nutrition
Serving: 1slice | Calories: 282kcal | Carbohydrates: 30g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 761mg | Potassium: 189mg | Fiber: 1g | Sugar: 5g | Vitamin A: 458IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 2mg
