Cheat’s Leek, Mushroom and Taleggio Pizza with Sliced Prosciutto Recipe

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Nutrition per portion

Calories 648 kCal 32%
Fat 27g 39%
  -  Saturates 8.5g 43%


  • 2tbsp olive oil
  • 250g (9oz) chestnut mushrooms, sliced
  • 1 leek, finely chopped
  • 2 garlic cloves, finely chopped
  • 545g pack ready-made pizza dough bases (contains 2 bases)
  • 150g (5oz) taleggio cheese, cut into 2cm (¾in) cubes
  • 8 slices prosciutto
  • large handful rocket leaves
  • 2tsp extra virgin olive oil
  • you will need
  • 2 baking sheets lined with baking parchment


  • Heat the oven to 220C, 200C fan, 425F, gas 7. Heat the oil in a large frying pan, add the mushrooms and cook over a high heat for 3 to 4 minutes until beginning to soften and turn golden. Add the leek and cook for a few more minutes until softened, then stir in the garlic and cook for 1 minute. Remove from the heat; set aside to cool.

  • Unroll the 2 pizza dough bases and place on the baking sheets. Spoon the mushroom and leek mix over the bases and top with the taleggio. Bake for 8 to 10 minutes, until the base is crisp and golden. Serve immediately, topped with prosciutto and rocket, plus the olive oil and a grinding of black pepper.

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