1/3 cup dry white wine
1 Tbls butter
2 cups sliced leeks (white and pale green parts only)
1/2 tsp dried basil
1/2 tsp dried thyme
1 egg, beaten to blend
1 11oz. tube refrigerated then crust pizza dough
4 ounces soft fresh goat cheese flavored with tomato and basil, crumbled
1 Tbls butter melted and mixed with reserved egg ( season this with salt and pepper)
Position rack in top third of oven; preheat to 450 degrees. Heat wine and butter in heavy medium skillet over medium low heat until butter melts. Add leeks. Cover; cook until leeks are crisp-tender, about 4 minutes. Remove from heat and let cool slightly. Mix in herbs. Reserve 2 tsp. egg; stir remaining egg into leek mixture. Meanwhile, unroll pizza dough on lightly oild baking sheet. Stritch or pull dough to 13" x 10" rectangle. Spread leek mixture over dough. Sprinkle cheese and pepper over filling. Fold 1-inch border in over filling. Brush folded edge with reserved 2 tsp. egg and butter mixture.
Bake galette until crust is golden brown, about 14 minutes.