Leek, Ricotta, and Walnut Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Leeks and ricotta share a natural sweetness that contrasts with the richness of toasted walnuts. You can also use pine nuts or pecans. Ingredients:
1/2 recipe pizza dough |
cooking spray |
1 tablespoon cornmeal |
1 teaspoon olive oil |
4 cups thinly sliced leek (about 3 large) |
1/2 cup part-skim ricotta cheese |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 garlic clove, minced |
2 tablespoons coarsely chopped walnuts |
Directions:
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.
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