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1
Preheat a large saute pan over medium heat for 1 to 2 minutes.
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2
Add the butter and 2 tablespoons of the oil.
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3
When the butter bubbles, add a pinch of salt, stir, and add the leek.
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4
Cook for 2 to 3 minutes, then add the mushrooms and cook, stirring occasionally, until browned on the edges, about 10 minutes.
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5
Add the cognac, let sit for 5 seconds, then light a long match to it.
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6
Stand back and keep wayward clothing and shaggy hair away from the dancing flames.
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7
(If you have a gas stove, be aware that spattering particles may cause the alcohol to ignite prematurely.)
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8
The flame should burn out after about 10 seconds.
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9
If it continues to burn, put it out by placing a lid on the pan.
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10
Remove from the heat and reserve for topping.
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11
Preheat the grill, rollout and shape the dough, and grill the first side of the crust per the Master Instructions for gas or for charcoal (see Notes).
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12
Use tongs to transfer it to a peel or rimless baking sheet.
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13
Flip the crust to reveal the grilled side.
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14
Spread the entire surface with the garlic paste, then with the mushroom-leek mixture.
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15
Artfully arrange the cheese over the top.
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16
Finish grilling the pizza per the Master Instructions (see Notes).
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17
Remove from the grill, sprinkle with the thyme, and season generously with salt and pepper.
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18
Slice and serve immediately.
