Recipe

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• 1/2 recipe pizza dough
• cooking spray
• 1 tbsp cornmeal
• 1 tsp olive oil
• 4 cups thinly sliced leek (about 3 large)
• 1/2 cup part-skim ricotta cheese
• 1/4 cup (1 oz) grated fresh parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove, minced
• 2 tbsp coarsely chopped walnuts

• 1 Preheat oven to 450°.
• 2 Roll dough into a 12-inch circle on a lightly floured surface. Place the dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp the edges of the dough with fingers to form a rim.
• 3 Heat oil in a large nonstick skillet over medium heat. Add leek; sauté for 10 minutes. Cool to room temperature.
• 4 Combine cheeses, salt, pepper, and garlic in a bowl. Spread the cheese mixture over pizza crust, leaving a 1-inch border. Top with the leek mixture, and sprinkle with walnuts. Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.