Pizza with prawns, leeks, and feta

Contributed by Preston Maring, MD

Pizza with prawns, leeks, and feta

This recipe is one of my favorite pizzas. I have made it many times over the years. This recipe is guaranteed. 


  • One thin Boboli pizza crust (or make your own crust)
  • 1 can of diced tomatoes (28 ounces)
  • 2 leeks, thinly sliced
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup gruyere cheese, grated
  • 1/2 cup feta cheese, crumbled (there are lower fat versions of this available)
  • 1/2 pound prawns, shelled and deveined (if in a hurry, even the frozen medium shrimp work well)
  • 3 tablespoons olive oil
  • Salt and pepper
  • Chopped fresh mint (better) or chopped parsley (good) for garnish


  1. Preheat oven to 500 degrees. Use a pizza stone if you have one. 
  2. Salt the tomatoes generously in a colander. 
  3. After about 30 minutes, press out some of the liquid. 
  4. Toss the prawns with 1 tablespoon of olive oil and salt and pepper. 
  5. Let sit at room temperature for about 15 minutes. 
  6. Meanwhile, sauté the leeks in 1 tablespoon of olive oil until lightly browned. 
  7. Grate and crumble the cheeses. 
  8. Sauté or cook prawns in a skillet or grill pan until partially cooked on each side. 
  9. Brush the crust with the remaining olive oil. Sprinkle with the parmesan and gruyere.
  10.  Cover with the leeks and tomatoes. Top with the prawns and the crumbled feta. 
  11. Bake until the crust is golden brown. 
  12. Top with the garnish of choice.