Thanks to this post I can now spell prosciutto without thinking about it or having to constantly check the magazine article. I did misspell “or” while writing that sentence, though. Hey, you win some, you lose some! Anyway, this pizza was smack-yo-mama/daddy/cousin/you-get-the-idea delicious. While no mamas (or anyone else) were actually smacked upon sampling it, the level of taste-tasticness it implies stands. When I saw this section of recipes in the latest Martha Stewart Living magazine, I got that must-have feeling. Have this, people. Have it with all your taste-bud-smacking hearts.
While the recipe called for store-bought pizza dough, we made our own since I had to grocery shop two days prior to making the pizza. Publix makes a mean – and by mean I mean excellent – pizza dough in their deli, but I didn’t want to wait that long to use it. We used a great homemade pizza dough, one hubby and I have been using for a while now. We’ll link that in the recipe below. Seen here, it’s all ready to cuddle down for only thirty minutes of rising.
Meanwhile, back at the prep area, we sliced the leeks and grated some fabulous fontina cheese.
You should make a note here: leeks and fontina cheese are delicious, especially together. If I had room in the kitchen, I’d have a sign made that said Leeks+FontinaForevahXOXOXO.
The leeks and mushrooms get a short saute with a little salt and pepper, just enough to make your sense of smell ready to beat the stew out of you for teasing it.
We need to fix that sign to say: Leeks+Fontina+ShroomsForevahXOXOXO. Hmm, a little crowded, but no less true.
Time to heft that cast-iron skillet! Bonus health track: 5 slow reps of 10 for the biceps. Wait…
Sorry, don’t do that, unless, you know, you’ve got some kind of special cast-iron exercise going on. Instead, cut that dough in half that we let rise earlier and, after brushing the skillet with some oil, press it into the pan. You’ve got another skillet handy for the other part of the dough, right? I was so glad we did. It’s mucho cheap to double the leeks and mushrooms and cheese to make two. (Well, maybe not the cheese, fontina can be expensive sometimes. I happened to find some for a sooper excellent price this time. Use mozzarella if you need to save some bank.)
After a round of cheese, sprinkle on that terribly tease-worthy mixture of leeks and mushrooms.
Even MOAR cheese!
You don’t put the prosciutto on till after the pizza is fully cooked. But just wait for a few secs after. The heat of the pizza alone will allow the prosciutto to warm and curl up atop all those goodies. Then, and only then, should you try this wonderful, to-die-for pizza.
Find a place to cut this thing as soon as possible. Let loose a few territorial growls if necessary, but try not to actually bite anyone, m’kay?
Last, but never least, share this sensational pizza with someone. Trust us, it’s a lot more fun to moan-gasm over food that turns out this great with folks of like-minded opinion. And they will be, so so like-minded. If they’re not… more pizza for you, friend!
The crust, which as I said above, I’ve been making with hubby for grilled pizza for several months now, took on a totally different and banging good texture. The edges get super crisp, but without being hard. It kind if reminded me of Pizza Hut crust (which sis said, “But BETTER”, too. Heh!) with that yummy pan-baked crunch and taste. Cannot recommend this pizza enough!
Leek, Mushroom & Prosciutto Skillet Pizza
from Martha Stewart Living, February 2012
Prep Time: 10 minutes Cook Time: about 25 minutes Level: Easy Makes: 1 pizza
- 1 tablespoon unsalted butter
- 1 large leek, white and pale-green parts only, thinly sliced
- 4 ounces cremini mushrooms, sliced
- 2 teaspoons extra virgin olive oil
- 3/4 pound store-bought pizza dough (or see link in recipe below for quick homemade version)
- 6 ounces Italian fontina cheese, grated (2 cups)
- 4 thin slices prosciutto
Preheat oven to 500 degrees.
If you decide to make a homemade pizza dough, this linkity-link will take you to a great one that only needs 30 minutes to rise. Our adjustments: Increase onion and garlic powders to one teaspoon each and omit the oil. Once dough has risen and you’re ready to use it, cut it evenly in half.
Melt butter in a medium skillet over medium-high heat skillet; saute leek over medium-hight heat, stirring occasionally, until tender and starting to color, 3 to 4 minutes. Add mushrooms; saute until tender, about two 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 (if you tear the dough a little, just pinch it back together), spreading to the edge. If it retracts, let rest for 5 minutes before continuing. Brush a once-inch border around edge with another teaspoon oil. Sprinkle one cup fontina cheese over dough. Top with leek mixture and then the remaining cup cheese.
Cook on stove top over medium-high heat until bottom of crust is golden, about 5-8 minutes. Transfer to oven, and bake until edge of crust is golden and dough is cooked through, about 10-12 minutes. Drape or tear prosciutto over pizza. Cut and serve.
This method of cast-iron cooking a pizza of course works splendidly with other toppings. Hubby and I made some again just this past Monday and chomped away in delight.
Don’t forget to have your hot pads/oven mitts/scar-reducers handy because that pan will be flaming hot. I know y’all know this, but after burning myself on a stove-top/oven pan I’d had in the oven, the need to constantly remind myself to use oven mitts is forever emblazoned on my cerebral cortex. The pain is akin to…let’s just say i’d have been happier in that fiery moment without that hand. Forever. But we’re OK now and all BFF again, thank goodness.