Recipe - Patriotic Pizza

4 tablespoon Olive oil
4 Leeks; trimmed and chopped
(white part only)
2 tablespoon Cornmeal
2 lg New potatoes; cooked and
cut or sliced up One fourth inch thick
4 ounce Maytag or other blue cheese;
crumbled
4 ounce Fresh chevre
4 teaspoon Fresh rosemary or
1 teaspoon Dried
1 lg Boboli crust or other
prepared pizza crust

From: Gourmet Connection capco@MAGNUM.WPE.COM

Date: Thu, 11 Jul 1996 07:49:59 +0600
This is a very different pizza recipe excerpted from the July issue of The
Gourmet Connection eMagazine. I hope you decide to give it a try!

Heat 2 tablespoons of olive oil in a small skillet and saute the leeks
until soft, about 5 minutes. Set aside. Preheat the oven to 400F.

Sprinkle a baking sheet with the cornmeal and place the dough on baking
sheet. Top the dough with a cut or sliced up potato, sauteéed leeks, crumbled blue
cheese, and chevre. Sprinkle on the rosemary and drizzle on the remaining 2
tablespoons of olive oil.

Bake for 15 minutes or until the crust is browned and the top is bubbling.
Makes one large 8 slice pizza.

Nutritional Analysis Per Slice (8 to a pie): Calories: 374, Protein: 12g.,
Carbohydrate: 51g., Fat: 15g., Cholesterol: 15mg., Sodium: 399mg., Sugar:
2g. Exchanges:1One half Veg; 3 bread; 2One half fats.

This recipe is from "Pure Prarie Farm Fresh and Wildly Delicious Foods
From the Prarie" by Judith Fertig. Judith's training includes the Cordon
Bleu in London and La Verenne in Paris. It was published by The Gourmet
Connection eMagazine courtesy of Two Lane Press, Kansas, MO. Available in
book stores and gourmet shops.

EATL Digest 10 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.