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Leek, Mushroom, and Prosciutto Pizza

Fontina cheese adds a lot of flavor, but if you can't find it, use whole-milk mozzarella.

  • Prep:
  • Total Time:
  • Yield: Makes one 12-inch pizza

Source: Martha Stewart Living, March 2012


  • 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


  1. 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.

  2. 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.

  3. 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.

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