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.