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1
Place warm water in large bowl; sprinkle yeast over and stir to blend.
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2
Let stand until yeast dissolves, about 10 minutes.
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3
Whisk in oil and salt.
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4
Stir in 1 1/2 cups flour.
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5
Turn out dough onto floured surface; knead until smooth and elastic, adding more flour if dough is sticky, about 10 minutes.
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6
Lightly oil large bowl.
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7
Add dough, turning to coat.
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8
Cover with plastic wrap.
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9
Let dough rise in warm area until doubled, about 1 hour.
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10
Punch down dough.
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11
Turn out onto floured surface; form into ball.
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12
Cover with towel; let rest 30 minutes.
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13
Melt butter in large skillet over medium-low heat.
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14
Add leeks; saute until tender, about 10 minutes.
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15
Season with salt and pepper.
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16
Stir in parsley.
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17
Cool.
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18
Preheat oven to 500F.
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19
Sprinkle 12-inch-diameter pizza pan or baking sheet generously with cornmeal.
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20
Roll out dough on lightly floured surface to 11-inch round.
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21
Transfer to prepared pan.
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22
Spread leek topping evenly over dough; sprinkle tomato over.
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23
Top with goat cheese.
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24
Drizzle 1 tablespoon oil over.
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25
Bake pizza until crust is golden and crisp, about 12 minutes.
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26
Remove from oven; brush crust rim with 1 tablespoon oil.
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27
Cut into wedges.
