For the Dough

• Place the water, honey, and yeast in a small bowl until the yeast begins to bloom.
• Add the salt and semolina flour and mix until blended.
• Add the flour and mix until you create a soft dough, you may need more flour.
• Remove from the bowl onto a floured surface.  Lightly coat the bowl with olive oil.
• Knead the dough until elastic, but very soft.
• Place in the oiled bowl, cover and refrigerate overnight.

For the Filling

• Heat the oil in a medium frying pan over a medium high heat.
• Add the green garlic and leeks and sauté until wilted, about 1-2 minutes.
• Add the wine, increase to high heat, and cook until evaporated, about 3 minutes

To Assemble the Filling

• Heat the oven to 450F
• Lightly oil a baking sheet with olive oil and sprinkle with cornmeal (this helps crisp the crust and makes
• it easier to slide off the sheet and onto a
  cutting board).
• Gently shape the pizza into a round that fits within the sheet pan without hanging over the edge, about 13” round.
• Place on the prepared sheet pan.
• Dot the dough with ricotta and sautéed vegetables.  Arrange the mozzarella over and sprinkle the cherry tomatoes and dried savory on top.  Sprinkle with sea salt and freshly ground pepper.
• Drizzle with olive oil.
• Place in the preheated hot oven and bake until golden and the cheese is beginning to brown about 15-20 minutes.
• Slide onto a cutting board and cut into wedges.