Pizza with Leeks, Tomato and Goat Cheese

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.