Pat Lenz's Leek and Goat Cheese Pizzas
Published February 15, 1983
- Total Time
- 45 minutes
- Rating
- Comments
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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 analysis per serving
25 grams carbs; 50 milligrams cholesterol; 371 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 25 grams fat; 2 grams fiber; 413 milligrams sodium; 12 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Crumble saffron into skillet, add salt and mix. Cover and continue to cook 10 more minutes, stirring a few times.
- Step 3
Preheat oven to 425 degrees. Dust a large baking sheet with cornmeal.
- Step 4
Divide dough into four equal portions. Shape each into a circle about 6 inches in diameter with a rim of about ½ inch and place on baking sheet. Spread each circle of dough with the saffron-flavored leek mixture.
- Step 5
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.
- Step 6
Bake on the bottom level of the oven until lightly browned and the cheese has melted, about 20 minutes. Serve at once.
Private Notes