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Tomato, Leek and Goat Cheese Pizza

July 18, 2011


Tomato, Leek and Goat Cheese Pizza

There is nothing more exciting than a compliment — especially if it comes from the love of your life.  When I made this delicious (and incredibly photogenic … ) pizza, Marc told me that it was the best pizza I have ever made.  I absolutely can’t deny it — it was yummy, and it also looked elegant enough that you could serve it at a fancy-schmancy dinner party, if you truly wanted.

And, definite plus, aside from getting the compliments from my hubby about the pizza, the second best part was that I used up a bag of chopped leeks that was in my freezer.  More freezer space = LOVE.


Tomato, Leek and Goat Cheese Pizza

  • 1 lb. pizza dough from your local pizzeria or grocery store
  • 1 1/2 c. chopped leeks (white and light green parts only)
  • 2 tbsp. butter
  • 2 tomatoes, sliced thin and with uniform thickness
  • 3 oz. goat cheese, crumbled
  • 1/4 c. grated Parmesan
  1. Preheat oven to 450 degrees.
  2. Melt butter in pan over medium heat.  Saute chopped leeks in butter until leeks are soft and slightly browned.  Remove from heat and set aside.
  3. Pat out pizza dough on cookie sheet or pizza pan.  Make sure dough is evenly spread out – thin crust is better for this pizza.
  4. Lay out layer of buttery leeks onto dough.  Evenly distribute tomato slices on pizza.  Sprinkle goat cheese and Parmesan over the top.
  5. Bake for 10 – 12 minutes, or until pizza is golden, and goat cheese is slightly browned.
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