Pizza with Leeks, Tomato & Cheese
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza shell
|
*
|
| 1 ½ | tablespoons |
butter
|
|
| 2 | each |
leeks
medium sized, thinly sliced |
*
|
| 1 | tablespoon |
parsley leaves
fresh, minced |
|
| ¾ | cup |
italian plum (roma) tomatoes
chopped |
|
| 3 | ounces |
feta cheese
crumbled, or montrachet |
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pizza shell
|
*
|
| 23 | ml |
butter
|
|
| 2 | each |
leeks
medium sized, thinly sliced |
*
|
| 15 | ml |
parsley leaves
fresh, minced |
|
| 177 | ml |
italian plum (roma) tomatoes
chopped |
|
| 86.7 | ml/g |
feta cheese
crumbled, or montrachet |
|
| 3E+1 | ml |
olive oil
|
|
Directions
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 crust; sprinkle tomatoes over.
Top with cheese. Drizzle 1 tablespoon oil over.
Bake about 10 minutes at 450℉ (230℃). Remove from oven and brush crust with olive oil.
