Leek, Mushroom, and Prosciutto Pizza

Name: Leek, Mushroom, and Prosciutto Pizza
Prep time: 20 min
Total time: 30 min
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; 0.75 pound store-bought pizza dough; 6 ounces Italian fontina cheese, grated (2 cups); 4 thin slices prosciutto

3.9

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

30 mins

Yield:

1 12-inch pizza

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

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
¾ pound store-bought pizza dough
6 ounces Italian fontina cheese, grated (2 cups)
4 thin slices prosciutto

Directions

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.