Shrimp-And-Leek Pizza
Yield
2 servingsPrep
10 minCook
18 minReady
28 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 1 | cup |
leeks
chopped, (white and green parts) |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | ounces |
goat (chevre) cheese
|
|
| 1 | cloves |
garlic
peeled and minced |
|
| 1 ½ | tablespoons |
herbs
assorted , (parsley, chives, thyme, oregano, basil, etc.) |
* |
| 1 | x |
pizza crust dough
for two 9 inch pizzas |
* |
| 2 | each |
italian plum (roma) tomatoes
thinly sliced and seeded |
|
| ¼ | pound |
shrimp
fresh, meduim-size, peeled and deveined |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 237 | ml |
leeks
chopped, (white and green parts) |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 115.6 | ml/g |
goat (chevre) cheese
|
|
| 1 | cloves |
garlic
peeled and minced |
|
| 23 | ml |
herbs
assorted , (parsley, chives, thyme, oregano, basil, etc.) |
* |
| 1 | x |
pizza crust dough
for two 9 inch pizzas |
* |
| 2 | each |
italian plum (roma) tomatoes
thinly sliced and seeded |
|
| 113.4 | g |
shrimp
fresh, meduim-size, peeled and deveined |
|
Directions
Preheat oven to 450F.
Using 1 tablespoon of the oil, sauté the leeks over high heat for 1 minute.
Salt and pepper lightly. Blend the goat cheese, garlic and 1 tablespoon of the herbs together with a fork.
Brush the rolled-out pizza dough with 1 tablespoon of the olive oil.
Spread the leeks over the dough.
Sprinkle with the goat cheese and top with a layer of tomato slices.
Bake pizza for 8 minutes. Add the shrimps to the pizza and continue baking the final 7-to-8 minutes.
To serve: dribble with remaining olive oil.
Makes 2 9-Inch Pizzas.
