Ingredients

makes six 9-inch pizzas

　　2 tablespoons extra-virgin olive oil, plus more for brushing

　　2 medium leeks, halved lengthwise, cut into thin half-moons, and rinsed well

　　8 ounces shiitake mushrooms, stemmed and cut into 1/4-inch-thick slices

　　8 ounces thin asparagus, trimmed and cut into 1 1/2-inch pieces

　　1/4 cup dry white wine

　　1 tablespoon finely chopped fresh thyme, plus more for garnish

　　Coarse salt and freshly ground pepper

　　Pizza Dough (page 208)

　　4 ounces Taleggio or other soft cheese (such as Camembert or Brie), sliced

　　Truffle oil, for drizzling (optional)

　　

Step 1

Heat the olive oil in a large skillet over medium heat until hot but not smoking. Add the leeks; cook, stirring, until beginning to soften, about 5 minutes. Add the mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine; cook until the asparagus is bright green and the wine has evaporated, about 2 minutes. Stir in the thyme; season with salt and pepper. Set aside.

　　

Step 2

Heat a grill until medium-hot. Generously brush one side of the pizza dough with olive oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with olive oil; flip the crust. Top with a thin layer of cheese and some of the asparagus mixture. Grill until the cheese is just melted, the topping is hot, and the crust is cooked through, 3 to 5 minutes more.

　　

Step 3

Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Sprinkle with more thyme and with a small amount of truffle oil, if desired. Repeat to make more pizzas.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.