Leek, Ricotta, And Walnut Pizza

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* Exported from MasterCook *

 

Leek, Ricotta, And Walnut Pizza

 

Recipe By : Cooking Light Magazine, August 2001, page 150

Serving Size : 4 Preparation Time :0:00

Categories : Pizza Slow Cooker

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 recipe Pizza Dough

(see separate recipe)

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 grated fresh Parmesan cheese -- (1 ounce)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 garlic clove -- minced

2 tablespoons coarsely chopped walnuts

 

Leeks and ricotta share a natural sweetness that contrasts with the

richness of toasted walnuts. You can also use pine nuts or pecans.

 

1. Preheat oven to 450F.

 

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; saute

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 450F for 15 minutes or until

lightly browned. Cut into 8 wedges.

 

Yield: 4 servings (serving size: 2 wedges)

 

CALORIES 359 (26% from fat); FAT 10.3g (Sat 3.4g, mono 3.7g, poly 2.5g);

PROTEIN 13.4g; CARB 53.6g; FIBER 3.5g: CHOL 14 mg: IRON 4-5 mg; SODIUM 611

mg; CALC 234 mg

 

 

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