This pizza is made in a saucepan; the difference is somehow noticeable, try it for yourself.
Ingredients: 2 tablespoons olive oil
1 store-bought (or home-made) prepared pizza crust, thick or thin -- your choice
1 tablespoob butter
185 g of your favourite mushrooms, cleaned and sliced thinly
1 medium leek, trimmed, washed and cut thinly
3 sprigs fresh thyme, stems discarded
Salt and pepper
125 g store-bought sun-dried tomato pesto
125 g Gombozola or similar cheese, sliced
Directions: 1. In a large saute pan over medium-high heat, add oil and pizza crust. Weigh down crust with a cast iron pan or a full kettle. Cook crust for 3 minutes or until bottom of a crust ia nicely browned.
2. While crust is cooking, in a second saute pan, over medium-high heat, add butter, mushrooms, leek, thyme, salt and pepper. Saure for 5-6 minutes, or until nicely browned.
3. Flip crust and smear brown side with pesto. Spread the vegetables around crust and top with cheese. Return to pan, cover tightly, reduce heat to medium-low, and cook until cheese is fully melted and the bottom of the crust is crispy.