Instead of tomato sauce, or raw tomatoes, try roasted tomatoes for a change, and some nice rich concentrated fresh tomato flavor. Sautéed leeks provide a subtle hint of oniony flavor, and fresh mozzarella a beautiful creamy and melty finish.
|1 pound pizza dough||4 cups cherry or grape tomatoes, any color, roasted|
|2 teaspoons olive oil, plus more to prepare the dough||1 pound fresh mozarella, diced or slivered|
|3 large leeks, thinly sliced and cleaned (white and light green parts only)||1/2 cup shredded fresh basil leaves|
|kosher salt and freshly ground pepper to taste||1/4 cup parmesan|
Allow the pizza dough to rise at room temperature, and prepare it according to directions.
Meanwhile, in a medium sized skillet, heat the olive oil over medium heat. Add the leeks, season with salt and pepper, and sauté for about 10 minutes until soft. Remove from the heat.
Get the pizza dough ready to put on the grill according to directions, and cook it for the first few minutes, then flip it. At this point sprinkle over the leeks, the roasted tomatoes, and the mozzarella, and continue cooking according to directions. When finished, sprinkle over the basil and Parmesan if desired.
Slice and serve.
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