Leek, Prosciutto & Parrano® Pizza
In honor of October being National Pizza Month, try our leek & prosciutto pizza prepared with Parrano®.
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  1. 1 tbsp olive oil
  2. 4 leeks (white part only) sliced thin
  3. 2 sprigs chopped fresh thyme, divided
  4. Salt and pepper to taste
  5. 1 pound pizza dough
  6. ½ cup crème fraiche
  7. 1 cup Parrano® cheese, shredded
  8. 4 slices of prosciutto, sliced to thin strips
  1. Pre –heat oven to 500°.
  2. Heat olive oil in medium sized sauté pan over medium heat. Add leeks, thyme and salt and pepper. Cook for 6 minutes, until caramelized. Set aside.
  3. Roll dough on a floured work surface into a 14-in. circle, letting it rest a few seconds between passes of the rolling pin so it will stretch. Lay dough on a floured baking sheet.
  4. Spoon crème fraiche over pizza dough. Sprinkle leeks and Parrano® cheese. Then layer on prosciutto slices
  5. Slide pizza onto hot stone to the lowest rack possible, if using, or bake on the baking sheet until browned and puffed, about 10-15 minutes
  6. Remove from oven and garnish with remaining thyme
Adapted from Entrees
Adapted from Entrees
Parrano https://parrano.com/

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