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Braised Leeks, Mushrooms and Walnuts with Goat Cheese Pizza



1 leek, thinly sliced, white to lite green part of the leek

2 shallots, thinly sliced

1 tomato, chopped and seeded

2 pints of mushrooms, sliced, I used cremini

1/4 cup of walnuts, chopped

12 thin sliced wedges of Drunken Goat cheese

¼ cup dry red wine

1 tablespoon of Dark Chocolate Balsamic Vinegar

1 tablespoon Agave

Red Pepper Flakes to taste

Salt and pepper to taste

Olive oil


2-1/2 to 3 cups all-purpose flour

1 envelope Yeast

3/4 teaspoon salt

1 cup very warm water

3 tablespoons Persian Lime Olive Oil

3 Tablespoons of sugar

1 Tablespoon of finely minced fresh Thyme

1 Tablespoon of finely minced fresh Italian Parsley



Place all the dry ingredients into a food processor with the dough blade, pulse to combine. Now turn on processor and slowly add the olive oil, followed by the water. Once a ball has formed, turn out onto a floured work surface and knead for about 5 minutes, the dough will be sticky at first but as you need and the gluten strands form it will become nice and smooth. Place in an oil bowl and cover with plastic wrap. Set aside until the dough has doubled in size.

Meanwhile, place the 2/3rds of the leeks and the shallots in a skillet over medium heat along with a drizzle of Olive oil and sauté until soft. Now add the vinegar, wine, red pepper flakes, seasoning and the agave, stir, add the mushrooms and the tomatoes, and sauté for about 10 minutes until mushrooms are soft and most the liquids are gone. Remove from heat and stir in the walnuts.

Divide the dough, and roll out two 8 circles to about 1/8 thick. Top with filling, add the remaining leeks, cheese and bake for about 20 minutes or until crust is the desired doneness

Let set for 5 minutes before serving – Enjoy cooking

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