Wild Mushroom, Asparagus and Goat Cheese Pizza – Fustini's Oils & Vinegars

Ingredients

• 10.5-ounce goat cheese log (allowed to come to room temp)
• ¼ cup Fustini's Herbs de Provence olive oil
• 2 teaspoons Fustini's Tuscan Spice blend
• 1 lb. asparagus, cut into bite-size pieces
• 1 large leek, white parts sliced thinly **
• 1 lb. wild mushrooms***
• 16 oz. shredded mozzarella and provolone cheese
• cornmeal
• Fustini's Balsamic Glaze, garnish
• 2 ½ cups warm water
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 tablespoons yeast
• 5 ½ cups AP unbleached flour + 1 cup