Pat Lenz's Leek and Goat Cheese Pizzas

• 4 tablespoons butter
• 1 tablespoon olive oil
• 2 cups finely diced leeks (white part only - about six medium leeks)
• 1 cup finely chopped onion
• 2 large pinches saffron threads
• Salt to taste
• Cornmeal
• 1/2 recipe basic pizza dough
• 6 ounces Boucheron goat cheese, rind removed and cheese crumbled
• 6 halves imported sun-dried tomatoes in oil, drained and cut in julienne slivers, or 16 pitted Italian black olives, coarsely chopped

1. Heat butter and oil in a skillet.
2. Add leeks and onions and saute over low heat, covered, until the vegetables are very tender but not brown.
3. Stir them from time to time as they cook.
4. Crumble saffron into skillet, add salt and mix.
5. Cover and continue to cook 10 more minutes, stirring a few times.
6. Preheat oven to 425 degrees.
7. Dust a large baking sheet with cornmeal.
8. Divide dough into four equal portions.
9. Shape each into a circle about 6 inches in diameter with a rim of about 1/2 inch and place on baking sheet.
10. Spread each circle of dough with the saffron-flavored leek mixture.
11. Sprinkle crumbled goat cheese evenly over each pizza, then arrange strips of sun-dried tomatoes like spokes of a wheel over the cheese.
12. If using olives, sprinkle the pieces in a circular pattern on each pizza.
13. Bake on the bottom level of the oven until lightly browned and the cheese has melted, about 20 minutes.
14. Serve at once.

butter, olive oil, leeks, onion, threads, salt, cornmeal, recipe basic pizza, goat cheese, tomatoes

Taken from cooking.nytimes.com/recipes/6685 (may not work)