Serves 8 (makes two 10-inch pizzas) / This is a riff on the flavors of Provence, especially if you use niçoise olives.
5 leeks
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper flakes
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
6 ounces plain goat cheese
Pizza dough, rolled into two 10-inch crusts
¼ cup niçoise olives or small black pitted olives, rinsed and drained
2 tablespoons minced fresh Italian parsley, for garnish
1. Remove dark green, tough tops from leeks and discard. Wash white and light green parts well, slice lengthwise, and then slice into half-moons (soak if necessary to remove any clinging dirt). Place leeks in a sauté pan with olive oil, garlic, red pepper flakes, thyme, salt, and pepper; cover and stew over low heat for 30 minutes. The leeks should be very soft, but not browned. Add a little water if they start to become dry. Crumble goat cheese into pan and remove from heat. Leek mixture will gently melt cheese.
2. Preheat grill. Roll out two 10-inch pizza crusts. Grill dough on one side quickly. After a minute, flip it, pop any air bubbles with a fork, and top grilled side evenly with leek-cheese mixture. Drop olives onto pizza and cover grill. After 3–4 minutes, check crust bottom. If it’s a little charred and dough looks set, it’s ready. Garnish with parsley.
PER SERVING: 278 cal, 40% fat cal, 13g fat, 5g sat fat, 17mg chol, 10g protein, 33g carb, 4g fiber, 401mg sodium
