Recipe courtesy of Tiffani Thiessen
35 min
35 min
4 servings
35 min
35 min
4 servings


  • 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 


Watch how to make this recipe.

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.

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