Pizza with prawns, leeks, and feta

One Boboli pizza crust (or make your own crust)
1 can (28 ounces) diced tomatoes (no salt added)
2 leeks, thinly sliced
1/4 cup parmesan cheese, grated
1/4 cup gruyere cheese, grated
1/2 cup feta cheese, crumbled
1/2 pound prawns, shelled and de-veined
3 tablespoons olive oil
Salt and pepper to taste
Chopped fresh mint or chopped parsley for garnish.

Preheat oven to 525 degrees. Use a pizza stone if you have one. Salt the tomatoes generously in a colander. After about 30 minutes, press out some of the liquid. Toss the prawns with 1 tablespoon olive oil, salt and pepper. Let sit at room temperature for about 15 minutes. Saute the leeks until lightly browned in one tablespoon of olive oil. Saute or cook prawns in a skillet or grill pan until partially cooked on each side. Brush the crust with the remaining olive oil. Sprinkle with the parmesan and gruyere. Cover with the leeks then the tomatoes. Top with the prawns and the crumbled feta. Bake until the crust is golden brown. Top with the garnish of choice.

Makes 6 servings.


Nutritional values per serving

Calories: 351
Fat: 6 gm
Saturated Fat: 4 gm
Cholesterol: 77 mg
Carbohydrate: 33 gm
Fiber: 2 gm
Protein: 18 gm
Sodium: 570 mg


Reprinted with permission from: Preston Maring, MD
Reviewed by: Sue Heikkinen, MS, RD, CDE
Last updated: July 24, 2006