Provided by Florence Fabricant
Categories dinner, weekday, pizza and calzones, main course
Time 45m
Yield 4 individual 6-inch pieces
Number Of Ingredients 10
Steps:
- Heat butter and oil in a skillet. Add leeks and onions and saute over low heat, covered, until the vegetables are very tender but not brown. Stir them from time to time as they cook.
- Crumble saffron into skillet, add salt and mix. Cover and continue to cook 10 more minutes, stirring a few times.
- Preheat oven to 425 degrees. Dust a large baking sheet with cornmeal.
- Divide dough into four equal portions. Shape each into a circle about 6 inches in diameter with a rim of about 1/2 inch and place on baking sheet. Spread each circle of dough with the saffron-flavored leek mixture.
- Sprinkle crumbled goat cheese evenly over each pizza, then arrange strips of sun-dried tomatoes like spokes of a wheel over the cheese. If using olives, sprinkle the pieces in a circular pattern on each pizza.
- Bake on the bottom level of the oven until lightly browned and the cheese has melted, about 20 minutes. Serve at once.
Nutrition Facts : @context http, Calories 374, UnsaturatedFat 10 grams, Carbohydrate 25 grams, Fat 26 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 413 milligrams, Sugar 4 grams, TransFat 0 grams
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