Recipe courtesy of Tiffani Thiessen
Mushroom, Leek and Prosciutto Pizza
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 387
- Total Fat
- 19
- Saturated Fat
- 8
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 33
- Sodium
- 991
- Total: 35 min
- Active: 35 min
Ingredients
1 tablespoon butter
1 large leek, white and light green parts only, sliced thin (about 2 cups)
2 cups sliced mushrooms
Salt and pepper
Flour, for dusting
1/2 pound prepared pizza dough
1 tablespoon plus 2 teaspoons extra-virgin olive oil
3/4 cup grated Parmesan
4 to 6 very thin slices prosciutto
Directions
- 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.