Leek, mushroom and pesto pizza

This pesto pizza recipe is a savory, unique kosher addition to your recipes.

Amore Mio pizza (photo credit: Courtesy)
Amore Mio pizza
(photo credit: Courtesy)
LEEK MUSHROOM AND PESTO PIZZA RECIPE
4 ounces mushrooms, thinly sliced
1 small leek (white and light green parts only), halved crosswise and lengthwise and thinly sliced
1 tablespoon olive oil
Kosher salt and pepper
1 pound pizza dough (homemade or store bought)
2 tablespoons pesto (or store bought, made by Paesano or Meditalia)
2 ounces fresh goat cheese, crumbled (about 1/2 cup)

1. Heat oven to 425°. In a large bowl, toss the mushrooms, leeks, oil, 1/4 tsp salt and 1/8 tsp pepper.
2. Shape the pizza dough into a 12-in. round and place in the bottom and slightly up the sides of a large (10- to 12-in.) cast-iron skillet, pizza stone or plate
3. Spread the pesto over the dough, leaving a 1/4-in. border. Top with the vegetables and sprinkle with the goat cheese. Bake until golden brown, 20 to 25 minutes.