Tag Archives: Prosciutto

Mini Pizza With Leek and Prosciutto

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I was having dinner with a good friend of mine a couple of weeks ago and he wanted me to cook, which for me was a total thrill. The day came and I was still unsure as to what I was going to make. I wanted to make something new that I hadn’t done before. I came across this recipe that morning in a magazine and made a few changes to the recipe to make it more me, and it turned out to be incredible.

Obviously if you have read other recipes I have posted and made you will notice how much I use Leek, its one of my favorite flavors, it has such a savory and light garlicky taste to it. They are high in fiber and they also contain polyphenols which acts as an antioxidant.

I hope you enjoy this recipe. Its super simple to make and even simpler to eat!! Here is Mini Pizza With Leek and Prosciutto.

Ingredients:

4 Whole Wheat English Muffins – Halved

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1 Tablespoon Extra Virgin Olive Oil

2 Leeks

6 Sweet Basil Leaves

6 Slices of Prosciutto – Trim off the fat, we need to be healthy

1/2 Cup Chopped Baby Arugula

1/4 Cup Marble Cheese – Stripped

Pepper to Taste – No Salt this time, we are using Prosciutto

Directions:

Heat your oil in a pan, add the Leeks and cook over a medium heat for about 5-7 minutes stirring often. When the Leeks are tender and the juices have evaporated season with Pepper and remove from heat. Preheat your oven on the broiler setting. Place the halved English Muffins down on your broiling rack and toast until brown then turn them over and do the same thing on the other side (this can also be done in a toaster oven if a broiler is not available). Once toasted remove oven, divide the Leek evenly on the muffins, top then with Sweet Basil, and put a piece of Prosciutto on top. Now sprinkle the cheese on top of the Prosciutto.

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Cook the muffins under the Broiler until the cheese is  melted and bubbling. The Prosciutto should be slightly browned in spots though out and the Leeks should start to look a little crispy. Remove the oven and garnish with Baby Arugula.

We paired our meal with a simple and delicious Spinach Salad with carrots, red onion, green onion, cucumbers, and slivered almonds and feta cheese topped with a wonderful Poppy Seed Dressing. And of course we also had a nice glass of White Wine.

It is so easy and delicious to get your 7-10 servings of fruits and vegetables. You just need to find ways to get creative. Health food magazines can be a great way to get inspired to cook and create exciting and flavorful recipes to share with friends and family. This dish alone had calcium, protein, 1 serving of vegetables and a serving of grains, and thats without your side salad!!! Its just so exciting! GET OFF THE COMPUTER AND INTO THE KITCEH!

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xo

-Matthew {Season to Taste}

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