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    Homebody Eats » Recipes » Mushroom, Leek, and Prosciutto Pizza

    Mushroom, Leek, and Prosciutto Pizza

    Published: Apr 10, 2020 · Modified: Jul 1, 2022 by Jessica Mode · This post may contain affiliate links. Please see full disclosure for more details.

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    Mushroom, leek, and prosciutto pizza is a unique pizza combination for any adventurous eaters! Grab some pizza dough, a glass of wine, and get to cooking!

    leek mushroom prosciutto pizza

    In the midst of all of the craziness that is currently happening in our world, pizza just seems to be like the answer for dinner most nights. It's comforting, feels familiar, and just what everyone needs right now. Add a glass of wine and you've got yourself the perfect meal for Friday night!

    What I love about this pizza is the unique toppings. This pizza was born from me trying to use up the leftover veggies in my fridge. And hey, turns out, mushrooms and leeks pair beautifully together!

    Crafting the Perfect Pizza

    Crafting a pizza really comes down to two things - ingredients + technique. There's not a lot that goes into pizza, so if possible, choose quality ingredients!

    • Start with a good base! Whatever crust you choose, make it good. If you're ambitious, you can try to make your own. But frozen pizza dough or a gluten free alternative will work just fine! Some bakeries even sell pizza dough if you're looking for something a little more upscale.

    • If you're using mozzarella cheese, make sure it's low-moisture. I love fresh mozzarella, but it puts out way too much water (thus resulting in a soggy crust). So, make sure you purchase one with low-moisture to avoid this!

    • Layer toppings you want to get crispy on top of the cheese (prosciutto), and layer the toppings that need to stay moist (leeks and mushrooms) under the cheese.

    • Set your oven to a high temperature! The high oven heat not only creates a perfectly crispy crust, but also fully melts and browns the cheese.

    cooked pizza topped with mushroom, leek, and prosciutto.

    Tools for the Perfect Pizza

    You can most definitely make pizza without any fancy tools. However, if you're looking to step up your game (because what else are we all doing in quarantine), these tools can be useful to crafting a more professional pizza!

    • Throw away the cheap, hand-held pizza cutter that your mom had in her kitchen, and replace it with a stainless steal slicer knife - this thing is no joke!

    • Some people love cooking on a pizza stone (this is my preferred method).

    • A pizza peel & corn meal are helpful if you are transferring the pizza from the prep station to an oven or grill.

    • If you're still into learning more about pizza, I love The Pizza Bible as a great resource!

    If you need more pizza inspiration, but don't have a lot of time, find my 'Five Minute Pizza' inspiration saved in my Instagram story highlights.

    Shop the Post

    golden browned circle pizza sitting on wooden pizza peel.

    Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.

    cooked pizza topped with prosciutto, leeks, and mushrooms.

    Mushroom, Leek, and Prosciutto Pizza

    Mushroom, leek, and prosciutto pizza is a unique pizza combination for any adventurous eaters! Grab some pizza dough, a glass of wine, and get to cooking!
    Author: Jessica Mode
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 14 mins
    Total Time 44 mins
    Course Appetizer, Main Course
    Cuisine Italian
    Servings 2 12' pizzas
    Calories 1467 kcal

    Ingredients
      

    • 3 tablespoons olive oil divided
    • 1 large leek (white and light green parts only) julienned, then clean
    • 8 ounces cremini mushrooms cleaned & sliced
    • ¼ teaspoon kosher salt
    • 1 pound pizza dough
    • 8 ounces low-moisture fresh mozzarella shredded
    • 4 ounces goat cheese crumbled
    • 3 ounces prosciutto
    • ¼ - ½ teaspoon red pepper flakes

    Instructions
     

    • 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).
    • Heat 1 tablespoon of olive oil in a medium cast iron skillet over medium heat. Saute leek, stirring occasionally, about 3-4 minutes. Add in mushrooms, saute for an additional 2-3 minutes, until everything is tender and slightly wilted. Season with ¼ teaspoon of salt. Remove from skillet, and set to the side.
    • Divide pizza dough into 2 even pieces. Stretch out each pizza dough flat onto a lightly floured pizza peel. Brush 1 tablespoon of olive oil over each pizza. Spread out half of the sauteed leeks and mushrooms on each pizza. Top each with goat cheese and mozzarella. Finish with slices of prosciutto.
    • Once the oven and pizza stone have preheated for 30 minutes, transfer pizza from lightly floured peel to the pizza stone in the oven. Cook pizza for 12-14 minutes, until dough is golden brown and the cheese is melted.
    • Top with red pepper flakes to taste. Cut into 6-8 slices and serve immediately.

    Notes

    To clean leeks: First julienne leek (white and light green parts), then rinse in a colander, or in a bowl of cold water until all dirt is removed. 
    To clean mushrooms: Wipe off excess dirt with a dry cloth.

    Nutrition

    Calories: 1467kcalCarbohydrates: 125gProtein: 66gFat: 80gSaturated Fat: 31gPolyunsaturated Fat: 8gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 115mgSodium: 3188mgPotassium: 810mgFiber: 5gSugar: 19gVitamin A: 2252IUVitamin C: 5mgCalcium: 960mgIron: 9mg
    Have you tried this recipe?Tag @homebody.eats on Instagram so we can see your creations!

    Did you make this recipe?!

    Let me know how you liked the recipe! Comment below, or share a picture on Instagram with the hashtag #HomebodyEats. Happy cooking, Homebody family!

    Yum
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    Reader Interactions

    Comments

    1. Ryan

      December 30, 2021 at 5:34 PM

      5 stars
      My wife and I love trying new pizza combinations. We recently stumbled upon this recipe and it has quickly become our new favorite!

      Reply

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    187 shares