Yield: 1 Pizza
|1||Boboli type pizza shell|
|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.