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.
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
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.
PROSCIUTTO, MUSHROOM AND ARTICHOKE PIZZA
Make and share this Prosciutto, Mushroom and Artichoke Pizza recipe from Food.com.
Provided by Kim127
Categories Cheese
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- In a frying pan, heat 2 tbsp of the oil.
- Saute the scallions, mushrooms and garlic over moderate heat until all the juices have evaporated.
- Salt and pepper lightly.
- Let cool.
- Brush the pizza dough with 1 tbsp oil.
- Arrange the prosciutto, mushrooms and artichokes on top.
- Sprinkle the Parmesan over, then drizzle the remaining oil over and season again lightly with salt and pepper.
- Bake for 15-20 minutes.
- Serve immediately!
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