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!
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.
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.
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Mushroom, Leek, and Prosciutto Pizza
- 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
- 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.