Best 5 Leek Prosciutto Pizza Recipes

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Indulge in a culinary delight with our irresistible Leek Prosciutto Pizza, a harmonious blend of flavors that will tantalize your taste buds. This gourmet pizza features a crispy crust, topped with a velvety leek and cheese sauce, complemented by salty prosciutto and a medley of vegetables. The subtle sweetness of leeks pairs perfectly with the savory prosciutto, while the melted cheese adds a rich and creamy texture. Each bite is a symphony of flavors and textures, leaving you craving more. Additionally, explore our diverse collection of pizza recipes, ranging from classic Margherita to adventurous seafood pizzas, each offering a unique taste experience. Embark on a culinary journey and discover your next favorite pizza recipe.

Check out the recipes below so you can choose the best recipe for yourself!

ARUGULA-PROSCIUTTO PIZZA



Arugula-Prosciutto Pizza image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
4 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved parmesan cheese, for topping

Steps:

  • Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
  • Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
  • Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

Nutrition Facts : Calories 642, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 1136 milligrams, Carbohydrate 63 grams, Fiber 3 grams, Protein 29 grams

LEEK, MUSHROOM, AND PROSCIUTTO PIZZA



Leek, Mushroom, and Prosciutto Pizza image

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

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Yield Makes one 12-inch pizza

Number Of Ingredients 8

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

Steps:

  • 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.

MUSHROOM, LEEK AND PROSCIUTTO PIZZA



Mushroom, Leek and Prosciutto Pizza image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon butter
1 large leek, white and light green parts only, sliced thin (about 2 cups)
2 cups sliced mushrooms
Salt and pepper
Flour, for dusting
1/2 pound prepared pizza dough
1 tablespoon plus 2 teaspoons extra-virgin olive oil
3/4 cup grated Parmesan
4 to 6 very thin slices prosciutto

Steps:

  • Preheat the oven to its highest setting (500 degrees F). Preheat a cast-iron grill pan to medium heat.
  • Melt the butter in a large skillet over medium-high heat. Add the leeks and saute for about 4 minutes. Add the mushrooms and saute for another 2 minutes. Season with salt and pepper. Set aside.
  • Lightly flour a cutting board and roll out the pizza dough into an oval shape that will fit the grill pan. Coat the preheated grill pan with 1 tablespoon olive oil. Brush the dough with 2 teaspoons olive oil and place it, oiled-side down, on the grill pan¿the dough will start to bubble as it cooks. Cook until grill marks form, 3 to 5 minutes; flip, and continue cooking on the reverse side until grill marks form and the dough has stiffened, about 3 minutes.
  • Remove the pizza to a baking sheet, top with the mushrooms-leek mixture and sprinkle with the cheese. Place in the oven and cook until the cheeses melts, 5 to 7 minutes depending on how hot your oven is.
  • Remove the pizza from the oven and add the prosciutto. Slice into small bites and serve.

HASH BROWN BAKE WITH PROSCIUTTO & LEEKS



Hash Brown Bake with Prosciutto & Leeks image

Emperor Nero thought leeks would improve his singing voice. At our house, we believe they add fresh flavor to this easy hash brown bake with prosciutto. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

1 tablespoon butter
1 cup sliced leeks (white portion only)
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
12 thin slices prosciutto or thinly sliced deli ham
3 cups frozen shredded hash brown potatoes, thawed
8 large eggs
2 cups 2% milk
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, chopped
1 teaspoon ground mustard
1 package (6-1/2 ounces) spreadable garlic and herb cream cheese

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add leeks; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. Remove from pan., In same skillet, cook prosciutto over medium heat until crisp. Remove to paper towels to drain., In a greased 11x7-in. baking dish, layer hash browns, leeks and prosciutto. In a large bowl, whisk eggs, milk, cheese, basil and mustard; pour over top. Drop cream cheese by tablespoonfuls over egg mixture., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 297 calories, Fat 20g fat (10g saturated fat), Cholesterol 239mg cholesterol, Sodium 768mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.

BAKED LEEKS WITH PROSCIUTTO



Baked Leeks With Prosciutto image

Make and share this Baked Leeks With Prosciutto recipe from Food.com.

Provided by MrsSPheonix

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup chicken stock
2 tablespoons dry sherry
6 sprigs thyme
10 peppercorns
4 leeks, washed,trimmed and halved lengthways
8 slices prosciutto
20 g butter

Steps:

  • Preheat oven to 180c.
  • Place stock, sherry, thyme and peppercorns in a baking dish.
  • Wrap leek with prosciutto.
  • Place in dish with other ingredients and dot with butter.
  • Cover and bake for 40minutes.
  • Uncover dish and bake for 5 more minutes to crisp prosciutto.
  • Serve hot.

Nutrition Facts : Calories 131.8, Fat 4.7, SaturatedFat 2.7, Cholesterol 11.6, Sodium 91.2, Carbohydrate 14.7, Fiber 1.6, Sugar 4.2, Protein 2.2

Tips:

  • Make sure to use thinly sliced leeks. This will help them cook evenly.
  • If you don't have prosciutto, you can use another type of cured meat, such as ham or bacon.
  • Don't overcrowd the pizza with toppings. This will make it difficult to cook evenly.
  • Use a pizza stone or baking sheet to get a crispy crust.
  • Bake the pizza until the cheese is melted and bubbly and the crust is golden brown.

Conclusion:

This leek and prosciutto pizza is a delicious and easy-to-make meal. It's perfect for a quick lunch or dinner. The combination of leeks, prosciutto, and cheese is a classic flavor combination that is sure to please everyone. So next time you're looking for a new pizza recipe, give this one a try. You won't be disappointed!

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