Place the mushrooms and herbs in a medium bowl. Drizzle with enough olive oil to coat mushrooms. Season with COFarms Smoked Sea Salt and let sit for 20 minutes to absorb flavors.
Pour the mushrooms, oil and all, into a skillet and sauté for 5 – 8 minutes. Remove from heat and let cool slightly.
Meanwhile, heat 2 tablespoons olive oil and butter in a medium nonstick pan. Heat until butter starts to foam, add the leeks. Reduce the heat to medium-low, cover with a tight lid, and let cook 30 minutes, stirring occasionally. Season with COFarms smoked sea salt. Remove from heat and let cool slightly
Place the kale and pecans in a food processor and pulse until finely chopped. Add 2 tablespoons olive oil and the water pulse until combined. Season with COFarms smoked sea salt.
Unroll the flatbread dough on a 13×9-inch baking sheet with parchment paper down. Spread the kale pesto over the dough. Layer on the mushrooms and leeks. Bake at 425°F oven for 14 – 18 minutes, or until the crust is golden brown. Remove from oven.
Place the cheese cubs and half-and-half in a microwave safe bowl, and microwave for 1 minutes. Stir and continue melting at 30 seconds intervals until a smooth consistency. Drizzle over the flatbread.