Leek, Ricotta, and Walnut Pizza

By jenknoll

Calories: 359 (26% from fat)
Fat: 10.3g (sat 3.4g,mono 3.7g,poly 2.5g)
Protein: 13.4g
Carbohydrate: 53.6g
Fiber: 3.5g
Cholesterol: 14mg
Iron: 4.6mg
Sodium: 611mg
Calcium: 234mg

Ingredients

• 1/2 recipe Pizza Dough
• Cooking spray
• 1 tablespoon cornmeal
• 1 teaspoon olive oil
• 4 cups thinly sliced leek (about 3 large)
• 1/2 cup part-skim ricotta cheese
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, minced
• 2 tablespoons coarsely chopped walnuts

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 450°.

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.

3.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.