Leeks and ricotta share a natural sweetness that contrasts with the richness of toasted walnuts. You can also use pine nuts or pecans.

Recipe by Cooking Light August 2001

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • Heat oil in a large nonstick skillet over medium heat. Add leek; sauté for 10 minutes. Cool to room temperature.

  • 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.

Nutrition Facts

359 calories; calories from fat 26%; fat 10.3g; saturated fat 3.4g; mono fat 3.7g; poly fat 2.5g; protein 13.4g; carbohydrates 53.6g; fiber 3.5g; cholesterol 14mg; iron 4.6mg; sodium 611mg; calcium 234mg.
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