While we were up at Nicole’s cottage a few weeks back, we did a lot of cooking and baking. One of the recipes that we experimented with was this incredible caramelized leek and prosciutto pizza. We came up with the idea upon realizing that we had forgotten a bunch of ingredients that we needed for our original pizza idea! The sweetness from the caramelized onion, in combination with the salty prosciutto and the fresh mozzarella, were a truly mouth watering combination. We topped it with some fresh arugula and a drizzle of balsamic reduction and it was utter pizza heaven. This was a combination that a few years back I would have never experimented with, because it doesn’t “sound” like standard pizza toppings, but once you try this version it’s hard to go back to just pepperoni and cheese sorta pizza.
This is also perhaps why I love the idea of pizza for dinner. There are just so many varieties and what’s even better is that the kids can help make it and top it with whatever they want! The “adult” versions of the pizzas we made are in the pictures, and we also put together a ‘kid friendly’ version as well. The kids pizza sauce contained EIGHT different vegetables. Yes, you read that correctly — spinach, onion, broccoli, carrots, zucchini, red pepper, garlic and tomatoes, were included in their pizza sauce and they had NO IDEA. We will share the recipe for our secret pizza sauce another time, but this just shows you, so many opportunities to ensure that they are getting as many vegetables as possible in their tummies without them knowing.
In addition to how we put together the toppings for the caramelized leek and prosciutto pizza, I will also be sharing my absolute favourite pizza dough recipe. It’s not actually my recipe, it’s a recipe from earls (the restaurant) that is pure magic. The crust comes out chewy, yet crisp. Just perfect if you ask me. I have been searching for a really good pizza dough recipe for a very long time, and have tried a LOT, some of which turn out okay, but this one is definitely a keeper. Be warned though, the whole process takes 48-hours so you will need to make it ahead of time. What I usually do is make extra and freeze it. What I’ll be sharing is a recipe that makes 3 pizza dough balls so you will always have extra in the freezer.
So let’s get to it friends, as I cannot WAIT to share this keeper of a recipe with you. To add some more greens to this meal with combined it with our Spring Salad with Arugula, Zucchini and a Lemon Dressing and it was perfection.
I just know that you will love it! We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies.
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- PIZZA DOUGH
- 2⅓ cups bread flour
- 1¼ cups cold water (60 degree F or 15 degrees C)
- 2 tsp sugar
- 1 tsp active dry yeast
- 1½ tablespoons olive oil
- 1 tsp fine salt
- 1⅛ cups bread flour
- 3 small leeks, finely chopped
- ¼ cup brown sugar
- 1 ball of fresh mozzarella, thinly sliced
- 1 package of prosciutto (or 10-12 slices)
- Olive oil
- Balsamic glaze
- Fresh arugula
- To Make the Pizza Dough
- Combine 2⅓ cups of bread flour, water, sugar and yeast in the bowl of a stand mixer. Using the dough hook, mix on low speed until no traces of dry flour remain. Cover with a damp towel and allow to rest for 20 minutes.
- Start the mixer on the lowest speed and add the olive oil and salt. Knead until fully incorporated. Add the remaining 1⅛ cups flour, kneading on medium speed until no dry flour remains, approx 5 minutes. The dough should look smooth and have formed into a ball at this point.
- Coat the surface of the ball with olive oil. Transfer to a greased, lidded container and place in the fridge for at least 6 hours or overnight.
- Punch down the cold dough and divide equally into 3 portions. Create a smooth surface by pulling all sides of the dough to the bottom and pinching them together. Roll it out with the palm of your hand using a circular motion. Coat it with a thin layer of flour, place on a parchment lined baking sheet and wrap with plastic wrap. Place in the fridge for a minimum of 6 hours or overnight.
- Allow it to come to room temperature before using.
- To Make the Toppings
- Preheat your oven to 500 degrees F.
- In a medium sized frying pan heat a tablespoon or so of oil. Once heated add your leeks and sprinkle on the brown sugar. This will caramelize the leeks. Toss and stir them around for about 8-10 minutes. You are looking for them to be brown, to start sticking together and looking gooey and delicious. Once the leeks are done, take the pan off the heat and allow to cool slightly.
- You are now ready to start putting the pizza together! Drizzle a bit of good quality olive oil on top of your pizza crust and just spread it around evenly with your fingers. Next add your thinly sliced mozzarella.
- Next add your caramelized leeks, followed by your slices of prosciutto which you are looking to distribute as evenly as possible.
- Lastly, either place your pizza on a pizza stone and bake in your preheated oven for approx 10-12 minutes, or if not using a stone bake in a tray for 10 to 15 minutes or until the cheese is melted and the crust is golden brown.
- Once the pizza comes of of the oven top it with fresh arugula and drizzle with balsamic reduction.