Mushroom, Leek and Prosciutto Pizza
Recipe courtesy of Tiffani Thiessen
Yield: 4 servings
Active Time: 30 minutes
Total Time: 35 minutes
1 tablespoon unsalted 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
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 sauté until softened, about 4 minutes. Add the mushrooms and sauté 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.
