Leek Pizza
Brie and Green Peppercorn

1 Recipe Pizza Dough
1 tablespoon vegetable oil
2 leeks, shredded
1 garlic clove, minced
1 tablespoon lime juice, freshly squeezed
Salt and pepper to taste
6-8 oz Brie, sliced thin, then to strips
1 teaspoons green peppercorns, partly crushed
1 teaspoons parsley, minced
2 tablespoons walnuts, chopped
1 tablespoon walnut (or olive) oil

Shred white of leeks.  Heat shredded leek in medium saucepan with 1 tablespoons vegetable oil and minced garlic.  Cook quietly 5 minutes, stirring, until soft.  Season with salt and pepper.  Stir in fresh lime juice.  Remove to crust.  Spread with spatula.

Slice refrigerator-cooled Brie into thin slices, then to narrow strips.  Arrange as thatch work over leek base.

With spoon bowl partly crush some or all of the green peppercorns.  Combine peppercorns with parsley, walnuts and walnut oil, tossing.  Sprinkle over cheese.

Bake at 425ºF for 15-18 minutes, or until crust colors.  Garnish outer edge with a few broken walnuts, if desired.  Slice into narrow wedges.