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, 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.
MUSHROOM-PROSCIUTTO PIZZA
Make and share this Mushroom-Prosciutto Pizza recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Heat a 12-inch nonstick skillet over medium-high heat.
- Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender.
- Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.
- Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.
- Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.
Nutrition Facts : Calories 41.6, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.2, Sodium 59.9, Carbohydrate 3, Fiber 0.3, Sugar 0.8, Protein 3
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