Ingredients
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 cups finely diced leeks (white part only – about six medium leeks)
- 1 cup finely chopped onion
- 2 large pinches saffron threads
- Salt to taste
- Cornmeal
- ½ recipe basic pizza dough
- 6 ounces Boucheron goat cheese, rind removed and cheese crumbled
- 6 halves imported sun-dried tomatoes in oil, drained and cut in julienne slivers, or 16 pitted Italian black olives, coarsely chopped
- Nutritional Information
Nutritional analysis per serving (4 servings)
373 calories; 26 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 11 grams protein; 50 milligrams cholesterol; 461 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 individual 6-inch pieces
Preparation
- Heat butter and oil in a skillet. Add leeks and onions and saute over low heat, covered, until the vegetables are very tender but not brown. Stir them from time to time as they cook.
- Crumble saffron into skillet, add salt and mix. Cover and continue to cook 10 more minutes, stirring a few times.
- Preheat oven to 425 degrees. Dust a large baking sheet with cornmeal.
- Divide dough into four equal portions. Shape each into a circle about 6 inches in diameter with a rim of about 1/2 inch and place on baking sheet. Spread each circle of dough with the saffron-flavored leek mixture.
- Sprinkle crumbled goat cheese evenly over each pizza, then arrange strips of sun-dried tomatoes like spokes of a wheel over the cheese. If using olives, sprinkle the pieces in a circular pattern on each pizza.
- Bake on the bottom level of the oven until lightly browned and the cheese has melted, about 20 minutes. Serve at once.
45 minutes
Dining and Cooking