Leek Mushroom And Prosciutto Pizza Recipes

LEEK, MUSHROOM, AND PROSCIUTTO PIZZA

Steps:

• Preheat oven to 500 degrees. Melt butter in a medium skillet; saute leek over medium-high heat, stirring occasionally, until tender and starting to color, 3 to 4 minutes. Add mushrooms; saute until tender, about 2 minutes. Season with 1/4 teaspoon salt and a pinch of pepper.
• Brush a 12-inch cast-iron pan with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around edge with another teaspoon oil. Sprinkle 1 cup fontina over dough. Top with leek mixture and remaining cup cheese.
• Cook over medium-high heat until bottom of crust is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edge of crust is golden brown and dough is cooked through, about 10 minutes. Drape prosciutto over pizza.

MUSHROOM, LEEK AND PROSCIUTTO PIZZA

Steps:

• Preheat the oven to its highest setting (500 degrees F). Preheat a cast-iron grill pan to medium heat.
• Melt the butter in a large skillet over medium-high heat. Add the leeks and saute for about 4 minutes. Add the mushrooms and saute for another 2 minutes. Season with salt and pepper. Set aside.
• Lightly flour a cutting board and roll out the pizza dough into an oval shape that will fit the grill pan. Coat the preheated grill pan with 1 tablespoon olive oil. Brush the dough with 2 teaspoons olive oil and place it, oiled-side down, on the grill pan¿the dough will start to bubble as it cooks. Cook until grill marks form, 3 to 5 minutes; flip, and continue cooking on the reverse side until grill marks form and the dough has stiffened, about 3 minutes.
• Remove the pizza to a baking sheet, top with the mushrooms-leek mixture and sprinkle with the cheese. Place in the oven and cook until the cheeses melts, 5 to 7 minutes depending on how hot your oven is.
• Remove the pizza from the oven and add the prosciutto. Slice into small bites and serve.

LEEK PROSCIUTTO PIZZA

Steps:

• Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. In a large skillet, heat oil over medium-high heat. Add leeks and onion; cook and stir 7-9 minutes or until lightly browned. Add garlic; cook and stir 1 minute longer. , Spread crust with tomatoes; top with leek mixture, prosciutto and cheese. Bake 12-15 minutes or until edges are lightly browned.

MUSHROOM-LEEK PIZZA

Steps:

• Set oven to 425 degrees. Heat 2 tablespoons olive oil in a pan over medium heat. Add leek and garlic and cook until tender, about 4 minutes. Increase heat to medium-high, add mushrooms, and cook about 2 minutes more. Season with salt. Place pitas on a parchment-lined baking sheet. Spread each with 2 tablespoons ricotta, drizzle with olive oil, and top with vegetables. Bake until the pita is golden and cheese begins to melt, 6 to 8 minutes. Season with red-pepper flakes.

MUSHROOM AND LEEK SAUTé

Steps:

• Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.