Yield: 1 Pizza
| Measure | Ingredient |
|---|---|
| 1 \N | Boboli type pizza shell |
| 1½ tablespoon | Butter |
| 2 mediums | Leeks, thinly sliced |
| 1 tablespoon | Fresh parsley, minced |
| ¾ cup | Tomato, chopped |
| 3 ounces | Montrachet or Feta, crumbled |
| 2 tablespoons | Olive oil |
Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes. Season with salt and pepper. Stir in parsley.
Cool. Spread leek topping evenly over Boboli; sprinkle tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake about 10 minutes at 450 F. Remove from oven and brush crust with olive oil.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini