Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Olive oil |
| 4 | Leeks; trimmed and chopped (white part only) |
| 2 tablespoons | Cornmeal |
| 2 larges | New potatoes; cooked and sliced 1/4 inch thick |
| 4 ounces | Maytag or other blue cheese; crumbled |
| 4 ounces | Fresh chevre |
| 4 teaspoons | Fresh rosemary -or- |
| 1 teaspoon | Dried |
| 1 large | Boboli crust or other prepared pizza crust |
From: Gourmet Connection <capco@...> Date: Thu, 11 Jul 1996 07:49:59 +0600 This is a very different pizza recipe excerpted from the July issue of The Gourmet Connection eMagazine. I hope you decide to give it a try! Heat 2 tablespoons of olive oil in a small skillet and saute the leeks until soft, about 5 minutes. Set aside. Preheat the oven to 400F.
Sprinkle a baking sheet with the cornmeal and place the dough on baking sheet. Top the dough with a sliced potato, sauteéed leeks, crumbled blue cheese, and chevre. Sprinkle on the rosemary and drizzle on the remaining 2 tablespoons of olive oil.
Bake for 15 minutes or until the crust is browned and the top is bubbling.
Makes one large 8 slice pizza.
Nutritional Analysis Per Slice (8 to a pie): Calories: 374, Protein: 12g., Carbohydrate: 51g., Fat: 15g., Cholesterol: 15mg., Sodium: 399mg., Sugar: 2g. Exchanges:1-½ Veg; 3 bread; 2-½ fats.
This recipe is from "Pure Prarie Farm Fresh and Wildly Delicious Foods From the Prarie" by Judith Fertig. Judith's training includes the Cordon Bleu in London and La Verenne in Paris. It was published by The Gourmet Connection eMagazine courtesy of Two Lane Press, Kansas, MO. Available in book stores and gourmet shops.
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .