Ingredients
- 1 boboli type pizza shell
- 120 gr tomato
- 85 gr montrachet
- 30 ml olive oil
- 22 gr butter
- 2 gr parsley (fresh)
- 2 slices leeks
Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool. Spread leek topping evenly over Boboli; sprinkle tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake about 10 minutes at 230ºC . Remove from oven and brush crust with olive oil.
