Mushroom Leek And Prosciutto Pizza Food

LEEK, MUSHROOM, AND PROSCIUTTO PIZZA

Leek, Mushroom, and Prosciutto Pizza image

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

Ingredients

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.

MUSHROOM-LEEK PIZZA

Mushroom-Leek Pizza image

Pitas can be more than just pockets! Let the flatbread shine with this quick and unconventional meatless recipe.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil, plus more for drizzling
1 sliced leek
1 sliced garlic clove
2 cups sliced mushrooms (5 ounces)
Coarse salt
2 pitas
4 tablespoons ricotta
Red-pepper flakes

Steps:

Set oven to 425 degrees. Heat 2 tablespoons olive oil in a pan over medium heat. Add leek and garlic and cook until tender, about 4 minutes. Increase heat to medium-high, add mushrooms, and cook about 2 minutes more. Season with salt. Place pitas on a parchment-lined baking sheet. Spread each with 2 tablespoons ricotta, drizzle with olive oil, and top with vegetables. Bake until the pita is golden and cheese begins to melt, 6 to 8 minutes. Season with red-pepper flakes.

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Preheat oven to 500°F. Place pizza stone in oven while it's preheating (for at least 30 minutes). If you don't have a pizza stone, use a baking sheet (no need to preheat the baking sheet).
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