Mushroom Leek And Prosciutto Pizza Recipes

LEEK, MUSHROOM, AND PROSCIUTTO PIZZA

Leek, Mushroom, and Prosciutto Pizza image

Fontina cheese adds a lot of flavor, but if you can't find it, use whole-milk mozzarella.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 30m

Yield Makes one 12-inch pizza

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
1 large leek, white and pale-green parts only, julienned (2 cups)
4 ounces cremini mushrooms, sliced (2 cups)
Coarse salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
3/4 pound store-bought pizza dough
6 ounces Italian fontina cheese, grated (2 cups)
4 thin slices prosciutto

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.

LEEK PROSCIUTTO PIZZA

Leek Prosciutto Pizza image

This pizza is crazy good! It pops with flavor from caramelized leeks and garlic. The sweet onion is perfectly balanced by the salty prosciutto. I roast my own tomatoes when I have an abundance, but if you don't have fresh, canned tomatoes also work great. Don't be afraid of the four cloves of garlic -you'll love them. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 prebaked 12-inch pizza crust
1 tablespoon olive oil
2 medium leeks (white portion only), sliced
1/2 medium sweet onion, thinly sliced
4 garlic cloves, minced
1 cup fire-roasted diced tomatoes
4 ounces thinly sliced prosciutto
2 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts :

MUSHROOM-LEEK PIZZA

Mushroom-Leek Pizza image

Pitas can be more than just pockets! Let the flatbread shine with this quick and unconventional meatless recipe.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, plus more for drizzling
1 sliced leek
1 sliced garlic clove
2 cups sliced mushrooms (5 ounces)
Coarse salt
2 pitas
4 tablespoons ricotta
Red-pepper flakes

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.

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