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Leek, Tomato and Goat Cheese Pizza


1 1/2 tablespoon Butter
2 med. leeks, thinly sliced
1 tablespoon fresh parsley, minced
3/4 cup tomato, chopped
3 oz Montrachet or Feta, crumbled
2 tablespoon olive oil

Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool. Spread leek topping evenly over pizza shell; 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.