|2 tbsp • warm water (105° to 115°F)|
|1/2 tsp • active dry yeast|
|1 1/3 cups • all-purpose flour, plus more for the work surface|
|1/3 cup • Whole Wheat flour|
|1/2 cup • cool water (65° to 70°F)|
|1/2 tsp • salt, plus more to taste|
|4 tbsp • Butter|
|2 lb • leeks, dark green parts trimmed, white and light green parts cut into 1/2-inch slices|
|1 1/2 tsp • chopped fresh thyme (optional)|
|Black pepper to taste|
|6 tbsp • crumbled goat cheese|
|3/4 cup • halved Lindsay® Naturals California Green Ripe Olives|
|2 cups • baby arugula leaves|
Combine warm water and yeast in large bowl of stand mixer fitted with dough hook; let stand until yeast dissolves, about 15 minutes (mixture might not be foamy).
Add flours, cool water, and salt; mix on medium-low 4 minutes. Let rest 5 minutes, then mix on medium-low until dough is smooth, elastic, and slightly sticky, about 3 minutes.
Lightly oil medium bowl. Transfer dough to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Refrigerate overnight or up to 2 days.
Transfer dough to countertop and let rise, covered, about 2 hours.
Meanwhile, in large skillet over medium heat, melt butter. Add leeks and cook, stirring occasionally, until starting to soften, about 5 minutes. Reduce heat to very low and cook, stirring occasionally, until leeks are golden in spots and very tender, about 30 minutes. Add thyme and salt and pepper to taste; set aside to cool.
Preheat oven to 500°F, ideally with pizza stone.
On lightly floured surface, roll or stretch dough into a 12- to 14-inch round. Transfer to pizza pan or flour-dusted pizza paddle; top with leek mixture, cheese, and olives. Transfer to oven and bake until golden and crisp, 10 to 12 minutes.
Scatter arugula over pizza, cut into wedges and serve.