Ingredients1 (10 oz) refrigerated pizza dough
6 medium leeks, thinly sliced
4 cloves garlic, minced
1/4 tsp. dried rosemary
1/4 tsp. dried parsley
1/4 tsp. thyme
1/4 tsp. basil
2 Tbsp. Dijon-style mustard
1 Tbsp. white wine
1 c. shredded Swiss cheese
1/4 c. toasted pine nuts or chopped almonds
Directions
Preheat oven to 425 degrees. Roll out dough and place on a 12x9-inch rectangle greased baking sheet. Bake for 7 minutes and cool.
Meanwhile, cook leeks and garlic in hot oil for 5 minutes until tender. Remove from heat and stir in seasonings. In a small bowl, stir together mustard and wine; spread over crust. Top crust with cheese and put leeks and nuts over cheese. Bake for 8-10 minutes or until cheese is bubbly. Let stand about 5 minutes before cutting into 24 squares.
