Maitake, Leek, and Gruyere Pizza

My favorite of the quick-rise, quick-bake pizzas I make.

• 1 lb. maitake mushrooms
• 1 large leek, thinly sliced
• 1 cup aged Gruyere cheese
• 1 clove garlic
• 2 cups bread flour
• 1 package active dry yeast
• 3/4 cup warm water
• 2 tsp. sugar
• 1 tsp. salt
• 2 tsp olive oil + extra

Dissolve 1 tsp. sugar in warm water. Add yeast; allow to bloom, 2-3 minutes.

In a stand mixer with a dough hook attachment place flour, salt, remaining sugar, and olive oil. Set mixer to low and allow dry ingredients to combine before adding bloomed yeast. Add slowly until the dough forms into a ball. Punch dough down into a flat disc; cover and allow to rise for 15-20 minutes.

Preheat oven to 450 degrees. Slice mushrooms, garlic, and leek and sautee in a cast iron skillet until softly wilted. Stretch the pizza dough into a rectangle enough to fill a 9×13″ Silpat sheet. Cover with sauteed vegetables and grated Gruyere; bake directly on the Silpat (i.e., not in a baking sheet) for 7-10 minutes or until crust is crispy. Allow to cool for 2-5 minutes and serve.