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1
For preparing crust:
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2
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
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3
Puree cottage cheese in a food processor.
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4
Add oil, milk and sugar; process them until smooth.
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5
Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together.
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6
Turn out onto a lightly floured surface and knead several times, but do not overwork.
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7
Press the dough into a disk, dust with flour and wrap in plastic wrap.
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8
Refrigerate for at least 30 minutes.
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9
At the same time, prepare filling:
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10
Heat oil in a large nonstick skillet over medium-low heat.
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11
Add leeks and cook, stirring often, until tender, 3 to 5 minutes.
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12
(Add water, if necessary, to prevent scorching.)
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13
Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes.
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14
Let cool.
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15
Whisk egg, sour cream, salt and pepper in a large bowl.
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16
Add scallions, parsley and the mushroom mixture; toss to coat.
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17
To assemble and bake pizza:
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18
Preheat oven to 400F.
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19
Coat a baking sheet with cooking spray.
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20
On a lightly floured surface, roll dough into a rough 15-inch circle about 1/4 inch thick.
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21
Roll it back over the rolling pin and transfer to the prepared baking sheet.
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22
Spread the filling over the dough, leaving a 2-inch border all around.
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23
Fold the border up and over the filling to form a rim, pleating as necessary.
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24
Brush egg glaze over the rim.
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25
Bake the pizza until the crust is golden, 25 to 35 minutes.
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26
Let cool on the baking sheet on a wire rack for 5 minutes.
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27
Slide onto a serving platter and serve hot or at room temperature and serve warm.
