14" extra-crispy pizza crust
light olive oil
3 oz. pizza sauce
6 oz. melted leeks
1/2 tsp, fresh basil, chopped
3/4 tsp. fresh rosemary, chopped
3/4 tsp. fresh thyme, chopped
4 oz. fresh mushrooms, quartered
5.5 oz. buffalo mozzarella slices
1/4 oz. Parmesan, grated
2 tsp. garlic, chopped
ground black pepper
Combine pizza sauce, rosemary, thyme and basil in a container; whisk to blend. Hold refrigerated at or below 40F. Preheat the olive oil in a saute pan over medium-low heat. Add the leeks and cook for 6 minutes, or until tender. Season with the salt and pepper to taste. Remove from the heat and refrigerate. Preheat the olive oil in a saute pan over medium-high heat. Add mushrooms, and season with the salt and pepper. Saute for 2 to 3 minutes or until golden brown. Add the garlic, rosemary and thyme; saute for 1 minute and refrigerate. Strain mushrooms from the oil prior to assembly.
To assemble each pizza: Brush the top of the crust with 1/2 T. olive oil. Evenly spread the herb-seasoned tomato sauce over the crust. Top with the reserved melted leeks, reserved pan-seared mushrooms, buffalo mozzarella, and Parmesan cheese.
Bake on a parfchment-lined sheet pan or mesh pizza screen in a 375F preheated convection oven for 4 to 6 minutes or until golden.