Leek Prosciutto Pizza Recipes

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.

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.

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.

Steps:

• For the dough: Mound the flour on a work surface and form a well in the center. Warm the filtered water to 90 degrees, dissolve the yeast and set aside for 15 minutes.
• Add the salt to the well along with half the yeast mixture. Working from the center outward, pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all the yeast mixture is incorporated. Knead the dough until it is elastic, silky and no longer sticky. Add pinches of flour if necessary to reduce the stickiness but do not add too much or the dough will be dry. Knead the dough for 15 minutes.
• Shape the dough into a ball and put the dough in a bowl covered with a damp cloth. Let the dough rise at room temperature for 1 hour. Punch the dough down, press out most of the air and shape it back into a ball. Let the dough rise for an additional 3 hours. Punch the dough down, form it into a ball and refrigerate for 24 to 36 hours to "retard" on a sheet tray covered with plastic wrap. When ready, let the dough warm to room temperature for at least 30 minutes before using.
• For the pulled prosciutto: Add the prosciutto end, carrots, celery, onion and garlic to a stockpot and cover with 1 galloncold water. Bring to a boil, reduce the heat and simmer for 2 hours. Allow the prosciutto to cool in the liquid for 1 hour (it should be fork tender). Remove the prosciutto, pull the pork, discard half of the outer skin and mix the rest in with the pulled prosciutto.
• For the melted leeks: Cut the tops off the leek to the tender part of the leek. Cut the leek in half, top to bottom. Rinse the leek well in cool water to remove all the dirt. Cut the leek into 1/4-inch half-moons. Saute the leeks on medium heat in a large saucepot with the butter until very tender, 30 to 40 minutes, stirring as needed. When the leeks are dry, deglaze with the wine and reduce until almost dry. Add the cream and reduce until almost dry. Season with salt and pepper. Allow to cool before adding to the pizza.
• For the caramelized onions: Heat a large saute pan on medium-high heat. Coat the bottom of a pan with the oil, then add the onions and stir to coat. Add the sugar and some salt to taste. Saute the onions until beginning to brown, 10 to 15 minutes. Add 1/4 cup water and cook until evaporated, stirring occasionally. Add the balsamic vinegar and reduce until the onions lose their crunch and the pan is dry. Allow to cool before topping the pizza.
• For the cured black olives: In a large stockpot, bring 1 gallon water to a boil. Add the olives to a strainer and dip 5 to 6 times in the boiling water to remove the excess salt. Meanwhile, heat the extra-virgin olive oil on medium heat in a saucepan. Add the fresh rosemary and heat in the oil until just fragrant. Remove the pan from the heat and add the olives to the rosemary oil. Allow to cool at room temperature to marinate. Marinate the olives overnight to pick up the rosemary flavor.
• For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F. Let it heat for at least 30 minutes.
• Form the dough into a 12-inch disk with plenty of bench flour (make sure the dough is the same thickness throughout, especially the center). Place on a pizza peel dusted with flour and spread the melted leeks onto the dough evenly, leaving a 1-inch border around the outside.
• Evenly spread 2 ounces grated fontina cheese, 3 ounces pulled prosciutto and about 1 ounce caramelized onions over the pizza. Scatter 8 rosemary-marinated salt-cured olives. Sprinkle with a little Parmigiano-Reggiano. Slide the pizza onto the hot stone and bake until the cheese melts and the crust starts to char, 3 to 5 minutes. Remove the pizza from the oven and slice into 6 pieces. Serve immediately.