Shrimp, Leek, and Goat’s Cheese Pizza

I actually do this as flat bread with cauliflower crusts for a lighter, gluten freeversion. When Tom and I were renovating our newly purchased 1977 vintage ranch home almost 30 years ago we decided to include a brick wood oven in the kitchen. It was designed and built by an artesian from New York, Nebil. It is a work of art on its own and has provided many wonderful memories.

Ingredients for 2 Pizzas

Dough for 2 pizza crusts (Buy frozen or uncooked from your favorite pizza shop. Or substitute purchased cauliflower crusts.)

4 tablespoons olive oil

3 cups thinly sliced leek, white and tender green parts

1 pound large raw shrimp (16 to 20 size), peeled,

deveined and cut in half lengthwise

½ pound mozzarella cheese, fresh or processed, grated

1 pound roasted tomatoes (Or use marinated sun-dried tomatoes, drained and patted dry.)

½ pound grated parmesan cheese

¼ cup, about 10 large leaves, chiffonade of basil

Salt and pepper, to taste

Roasted Tomatoes

1 tablespoon olive oil

½ teaspoon kosher salt

1 pound small Roma tomatoes, cut in half lengthwise

Arrange oven racks to middle and lower positions.

Pre-heat oven to 200 degrees.

Oil a baking sheet with the olive oil and sprinkle it with the salt.

Place the tomatoes cut side down and roast on the middle rack, checking each hour, until they are no longer moist and are glazed.

Approximately 4 hours.

Turn over and roast another 45 minutes to an hour until the skin is caramelized.

Can be prepared 2 days in advance, refrigerate after cooling.

Preparation

Preheat oven to 500 degrees.

Heat 2 tablespoons of olive oil and cook leeks until translucent and soft. Season with salt and pepper.

Shape dough into 12-inch rounds and brush with the remaining 2 tablespoons of olive oil.

Divide mozzarella evenly between the 2 rounds of dough.

Divide the leeks and tomatoes evenly and place on top of cheese.

Cook until the crust turns a light golden brown.

Divide shrimp and place on pizzas; bake until pink and firm, approximately 5 minutes.

Sprinkle parmesan cheese over pizzas and return to oven.

Pluck large basil leaves from the stem. Stack on top of each other.

Roll lengthwise and julienne into ribbons.