1 Boboli type pizza shell
1 1/2 tb Butter
2 md Leeks, thinly sliced
1 tb Fresh parsley, minced
3/4 c Tomato, chopped
3 oz Montrachet or Feta, crumbled
2 tb Olive oil
Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool. Spread leek topping evenly over Boboli; sprinkle tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake about 10 minutes at 450 F. Remove from oven and brush crust with olive oil.
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