Instructions: This is a very different pizza recipe excerpted from the July issue of The Gourmet Connection eMagazine. I hope you decide to give it a try!

Heat 2 tablespoons of olive oil in a small skillet and saute the leeks until soft, about 5 minutes. Set aside. Preheat the oven to 400F.

Sprinkle a baking sheet with the cornmeal and place the dough on baking sheet. Top the dough with a sliced potato, sauteeed leeks, crumbled blue cheese, and chevre. Sprinkle on the rosemary and drizzle on the remaining 2 tablespoons of olive oil.

Bake for 15 minutes or until the crust is browned and the top is bubbling.

Makes one large 8 slice pizza.

Bleu in London and La Verenne in Paris. It was published by The Gourmet book stores and gourmet shops.

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