Prepare the crust by warming 1 cup of water in the microwave for 20-30 seconds. It should be warm to touch but not hot or it will kill the yeast. In a large bowl, combine the yeast and the warm water along with the brown sugar and stir together. Allow to sit for five minutes, until slightly frothy.

Next add the spelt flour and mix together. Add more flour as needed so that you are able to start kneading it with your hands. Continue to knead it for about 1 minute, adding more flour if it still too sticky. Drizzle the inside of the bowl with olive oil and use your hands to make sure it is thoroughly greased. Lightly coat the dough with the oil then cover the bowl and set aside in a warm place to rise for an hour or two. Alternatively, you can refrigerate the dough until ready to use but you will have to let it sit out for 2-3 hours to rise before cooking.

To make the pesto, combine all of the ingredients (minus the extra 1/4 cup parm for topping) in a food processor and pulse until smooth. This can also be refrigerated in an airtight container to use the next day, if desired.

Once you are ready to cook the pizza, preheat the oven 450°F. Roll the dough out into a 10-inch circle (or desired shape) and transfer to a baking sheet lined with parchment paper or a pizza stone. Lightly brush the surface with olive oil then bake in the oven for 10 minutes.

Meanwhile warm one tablespoon olive oil over low to medium heat in a small skillet to lightly sauté the leeks for about 5 minutes. Remove the crust from the oven and then spread the pesto on top. Sprinkle with leeks and remaining 1/4 cup parmesan then bake for an additional 2-3 minutes. This is just enough time for the topping to warm slightly. You can cook it for a few minutes longer if you like but the pesto will turn brown.

Remove pizza from the oven, top with balsamic glaze and cut into slices. Serve warm and enjoy!