Instructions: Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes. Season with salt and pepper. Stir in parsley.

Cool. Spread leek topping evenly over Boboli; sprinkle tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake about 10 minutes at 450 F. Remove from oven and brush crust with olive oil.

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