1-1/2 tablespoon Butter
2 med. leeks, thinly sliced
1 tablespoon fresh parsley, minced
3/4 cup tomato, chopped
3 oz Montrachet or Feta, crumbled
2 tablespoon olive oil
Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool. Spread leek topping evenly over pizza shell; sprinkle tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake about 10 minutes at 450 F. Remove from oven and brush crust with olive oil.