Leek, Mushroom, and Prosciutto Pizza

Cheese has been a very good source of calcium and all other nutrients that our body needs. Cheese also has different forms, types, shapes, colors and sizes. Most pizza eaters can find mozzarella to be convenient to top but if you really want a lot of flavor in it, you better try Fontina Cheese! But if you really can’t find one of these, the closest you can get is a whole-milk mozzarella.


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.
Posted by Diane Araga, on December 28, 2012 at 7:00 AM