Step 1: Make the dough

1. In the bowl of a stand mixer, combine 1/2 tablespoon of olive oil, yeast, sugar, salt and 1 cup of warm water (115 degrees F). Let the mixture sit for about 10-12 minutes (until it’s foamy).

2. Add the flour and mix on slow speed. Switch to a dough hook and knead the dough for about 6-8 minutes (until smooth).

3. Divide the dough into two balls. Place them on a floured baking sheet and cover with a sheet of lightly oiled plastic wrap. Allow the dough to rest for 2-3 hours (until it is nearly tripled in size).

   
   

Step 2: Preheat oven

Place a pizza stone on the lowest rack of the oven and heat your oven to 500 degrees F.

Step 3: Soften Leeks

While the pizza dough is rising, add 1 tablespoon of butter to a small saute pan and heat it over medium-high heat. Once it melts, add the leeks and cook, stirring until softened (about 8-10 minutes). Decrease the heat if necessary.

 Step 4: Deglaze the pan and add in mushrooms

• Transfer the leeks to a small bowl and deglaze the pan by adding a splash of wine and scraping up any brown bits.

• Next, add another tablespoon of butter and let it melt over medium-high heat. Add the mushrooms, season with a bit of salt and pepper and cook for a few minutes, until softened.

• Transfer the mushrooms to a separate bowl.

Step 5: Roll your dough

Divide the pizza dough into 4 equal-sized balls and then stretch them out. Transfer the pizzettes to two pieces of parchment paper. Cover with towels and allow them to rest for 15 minutes.

Step 6: Bake

Brush the pizzettes with olive oil, then top evenly with leeks. Sprinkle with mushrooms. Transfer two of the pizzettes (on the parchment paper) to the pizza stone and bake for about 8 mins.

Step 7: Add cheese

Top with slices of cheese (we used about 3-4 slices per pizzette) and bake for another minute to a minute and a half. While you prep the first two pizzettes, cook the rest.

Step 8: Add the finishing touches

Drizzle the pizzettes with olive oil, sprinkle with Meyer lemon zest and Parmesan cheese. Season with salt and pepper, to taste.