Best Leek Prosciutto Pizza Recipes

Leek, Mushroom, and Prosciutto Pizza image

Provided by Martha Stewart

Time 30m

Yield Makes one 12-inch pizza

Number Of Ingredients 8

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 image

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 8

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 and Prosciutto Pizza image

Provided by Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 9

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

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, AND EGG PIZZA image

Yield 4 servings

Number Of Ingredients 8

2 Tbsp olive oil
6 ounces prosciutto, diced
1 bunch leeks, thinly sliced
2 cloves garlic, minced
1/2 cup Boursin (or other soft cheese)
1 teaspoon red pepper flakes
salt and pepper, to taste
4 eggs

Steps:

1. Preheat the oven to 375 degrees Fahrenheit. 2. In a small saute pan, heat the olive oil over medium high heat. Add the prosciutto and saute until it begins to become crispy. Add the leeks and garlic and continue to cook until the leeks are soft. 3. Remove from the heat and add the Boursin. Mix to combine, season with red pepper flakes, salt, and pepper. Set aside until needed. 4. Spread the leek mixture across the par-baked crusts Gently top with the raw egg. 5. Bake the pizza in the oven until the egg white is set and the crust is fully browned, about 5-6 minutes. If a less runny egg is desired, add an additional 2-3 minutes Remove from the oven and serve on warm plates.