I’m going to be completely honest with you.
I didn’t make this pizza.
My best friend and I took a very necessary trip to Vancouver B.C. where we did lots of walking and a 6 mile bike ride around Stanley Park. Needless to say my silly knee was completely, totally, 100% unhappy with both the walking and the biking.
But a girl has to live her life, right?!
Lucky for me, the day after we got back I had a follow-up appointment with my surgeon (can you really call an appointment 6 months after your surgery a follow-up?). Anyway, that didn’t go great. He did a lot of knee manipulating, asked me tons of questions and thoroughly reviewed every single surgery I’ve had. He then referred me to a coworker of his for another opinion and I saw him on Friday.
He went through all of my doctor’s notes (guys, its pages and pages and pages of stuff about my knee ?). He also did some knee manipulations, looked at an MRI of mine, the pictures of the inside of my knee from my surgery in February (weird…) and ended up also not really being sure why I’m constantly in so much pain. Between these two and my physical therapist a few weeks ago, I’ve seen all the upset/sad/frustrated male faces I can handle.
I mean, my knee has made three grown men look close to tears…
Anyway, the gist of it is that I’m currently having a really hard time both standing and walking (and sitting/laying down, if I’m honest). So my sweet, sweet sister made this pizza while I told her what to do/took pictures.
I didn’t really tell her what to do, it was more giving her advice. She’s actually really good at making pizzas.
This crazy delicious pizza is based on a pizza my family and I had for dinner at Renata when we were there celebrating my brother’s birthday. It was hands-down one of the best pizzas I’ve ever had.
They called it the “funghi” and it had leeks, mushrooms, taleggio cheese and honey. I’m not sure exactly how they made it but we did our best to recreate it. While it doesn’t taste exactly the same, it is really good. Like, really, really good.
We couldn’t find taleggio cheese so we used fontina. It just works.
Whole wheat Trader Joe’s pizza dough (or plain, if that’s your thing), sautéed mushrooms and onions, a mountain of fontina cheese and a little drizzle of honey for a hint of sweetness.
Just typing about it makes me want a slice.
Leek & Mushroom Pizza with Honey
Ingredients
- Whole wheat pizza dough x 2
- 2 cups sliced crimini mushrooms
- 2 leeks, thinly sliced
- 3 cups shredded fontina cheese
- Olive oil
- Honey, for drizzling
Directions
- Step 1 Heat pizza stone or oven to 500°F.
- Step 2 Sauté mushrooms and leeks until softened and lightly coloured. Set aside.
- Step 3 Sprinkle some flour on a pizza peel. Shape one of the dough balls and put it on the peel. Drizzle and spread some olive oil on the dough and top with half of the cheese. Sprinkle on half of the sautéed mushrooms and leeks and bake for 13-15 minutes, until fully cooked. While pizza is still hot, drizzle lightly with honey.
- Step 4 Repeat with remaining dough and ingredients & enjoy!
