Pizza with Mushrooms and Leeks

Ingredients

• 0.3 teaspoon thyme leaves dried
• 1.5 teaspoons yeast dry
• 1.3 cups flour all-purpose
• 2 cups mushrooms fresh sliced
• 1 cup leek thinly sliced ( 1)
• 1.5 teaspoons olive oil 
• 4 ounces pre-shredded part-skim mozzarella cheese 
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 1 cup tomato and basil pasta sauce 
• 0.5 cup warm water (100° to 110°)
• 2 teaspoons cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• pizza pan
• measuring cup

Directions

1. Dissolve yeast in warm water in a medium bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
2. Add flour and salt to yeast mixture; stir until mixture forms a soft dough.
3. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes).
4. Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 35 minutes or until doubled in size. (Press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
5. Preheat oven to 45
6. Roll dough into a 12-inch circle on a lightly floured surface.
7. Place on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal.
8. Bake at 450 for 7 minutes.
9. Heat oil in a large nonstick skillet over medium-high heat until hot.
10. Add mushrooms and leek; saut 6 minutes or until mushrooms are golden brown and leek is tender.
11. Sprinkle with thyme and pepper; stir well.
12. Remove from heat.
13. Spoon pasta sauce over pizza crust. Top with mushroom mixture, and sprinkle with cheese.
14. Bake at 450 for 14 to 16 minutes or until cheese melts and crust is browned.
15. Cut into 8 slices.