Ingredients:
12 inches boboli thin pizza crust
2 tablespoons extra virgin olive oil
8 ounces Fontina cheese, grated
1 cup leeks or 1 cup white onions, sliced thinly
2 roma tomatoes, chopped ( about 1 cup)
2 teaspoons dried thyme
kosher salt, to taste
1/2 teaspoon freshly cracked black peppercorns
Directions:
Preheat oven to 450F degrees F.
Place crust on large pizza pan or baking sheet. Spread olive oil evenly over pizza crust, add the grated Fontina cheese. Arrange leeks or onions atop the cheese. Add the chopped tomatoes and thyme. Season with salt to taste and add the pepper.
Bake pizza until crust is golden and cheese melts, about 15 minutes. Remove from the oven and cool in pan for 5 minutes. Cut into triangles or squares or diamonds or wedges and serve.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.