Mushroom Leek And Prosciutto Pizza Recipes
LEEK, MUSHROOM, AND PROSCIUTTO PIZZA
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
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
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
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
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
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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2020-04-10 Heat 1 tablespoon of olive oil in a medium cast iron skillet over medium heat. Saute leek, stirring occasionally, about 3-4 minutes. Add in mushrooms, saute for an additional 2-3 …
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Ratings 1Category Appetizer, Main CourseCuisine ItalianTotal Time 44 mins
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Ratings 1Category Appetizer, Main CourseCuisine ItalianTotal Time 44 mins
- Preheat oven to 500°F. Place pizza stone in oven while it's preheating (for at least 30 minutes). If you don't have a pizza stone, use a baking sheet (no need to preheat the baking sheet).
- Heat 1 tablespoon of olive oil in a medium cast iron skillet over medium heat. Saute leek, stirring occasionally, about 3-4 minutes. Add in mushrooms, saute for an additional 2-3 minutes, until everything is tender and slightly wilted. Season with 1/4 tsp of salt. Remove from skillet, and set to the side.
- Divide pizza dough into 2 even pieces. Stretch out each pizza dough flat onto a lightly floured pizza peel. Brush 1 tablespoon of olive oil over each pizza. Spread out half of the sauteed leeks and mushrooms on each pizza. Top each with goat cheese and mozzarella. Finish with slices of prosciutto.
- Once the oven and pizza stone have preheated for 30 minutes, transfer pizza from lightly floured peel to the pizza stone in the oven. Cook pizza for 12-14 minutes, until dough is golden brown and the cheese is melted.
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