Ingredients:
1 Boboli type pizza shell
1 1/2 tb Butter
2 md Leeks, thinly sliced
1 tb Fresh parsley, minced
3/4 c Tomato, chopped
3 oz Montrachet or Feta, crumbled
2 tb Olive oil
Methods:
Melt butter in large skillet over medium-low boil.Add leeks saute until tender about 10 minutes.Season with salt and pepper.Stir in parsley and cool.Spread leek topping evenly over Boboli sprinkle tomatoes over.Top with cheese. Drizzle 1 tablespoon oil over.Bake about 10 minutes at 450F.Remove from oven and brush crust with olive oil.
1 Boboli type pizza shell
1 1/2 tb Butter
2 md Leeks, thinly sliced
1 tb Fresh parsley, minced
3/4 c Tomato, chopped
3 oz Montrachet or Feta, crumbled
2 tb Olive oil
Methods:
Melt butter in large skillet over medium-low boil.Add leeks saute until tender about 10 minutes.Season with salt and pepper.Stir in parsley and cool.Spread leek topping evenly over Boboli sprinkle tomatoes over.Top with cheese. Drizzle 1 tablespoon oil over.Bake about 10 minutes at 450F.Remove from oven and brush crust with olive oil.
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