- Calories 359
- Caloriesfromfat 26%
- Fat 10.3g
- Satfat 3.4g
- Monofat 3.7g
- Polyfat 2.5g
- Protein 13.4g
- Carbohydrate 53.6g
- Fiber 3.5g
- Cholesterol 14mg
- Iron 4.6mg
- Sodium 611mg
- Calcium 234mg
Leek, Ricotta, and Walnut Pizza
Becky Luigart-Stayner; Melanie J. Clarke
Leeks and ricotta share a natural sweetness that contrasts with the richness of toasted walnuts. You can also use pine nuts or pecans.
How to Make It
Step 1
Preheat oven to 450°.
Step 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.
Step 3
Heat oil in a large nonstick skillet over medium heat. Add leek; sauté for 10 minutes. Cool to room temperature.
Step 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 450° for 15 minutes or until lightly browned. Cut into 8 wedges.
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