close
Advertisement
Shop Now
Magazine

Leek and prosciutto pizza muffins

Sweet leeks, aromatic basil and savoury prosciutto are combined with mozzarella to make a sophisticated pizza-style topping for wholemeal muffins. For a crisp and refreshing contrast, serve with a simple salad of watercress sprigs and coarsely grated carrot tossed with oil and lemon juice.

Leek and prosciutto pizza muffins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 leeks, white part only, about 250 g in total, thinly sliced
  • salt and pepper
  • 4 wholemeal muffins, sliced in half
  • 1/3 cup (20 g) shredded fresh basil leaves
  • 4 slices of prosciutto, about 50 g in total, trimmed of fat and cut in half widthwise
  • 100 g mozzarella, cut into thin strips
  • 1/3 cup (15g) coarsely shredded rocket

Preparation

  1. Heat the oil in a saucepan, add the leeks and cook over a moderately high heat, stirring frequently, for about 5 minutes, or until the leeks are tender and greatly reduced in volume. 
  2. The juices they yield should have evaporated by this time – if not, increase the heat and cook for a little longer. 
  3. Season with salt and pepper to taste.
  4. Preheat the grill to high. Place the muffins, cut side down, in the grill pan without the rack. 
  5. Grill to toast the bases, then turn the muffins over. 
  6. Divide the leeks equally among the muffins, spreading evenly. 
  7. Top with the basil, then lay a piece of prosciutto on each muffin half. 
  8. Gently pinch the prosciutto up into loose folds. Scatter the strips of mozzarella over the prosciutto.
  9. Cook the muffin pizzas under the hot grill for 4–5 minutes, or until the mozzarella has melted and is bubbling. 
  10. Sprinkle with the shredded rocket and serve.

Serves 4
Preparation: 15 minutes
Cooking: 15 minutes


More Recipes

Veggie burgers

Veggie burgers

A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack.
Summer berry muffins

Summer berry muffins

Fresh summer berries not only add delicious flavour and colour to these tempting American-style muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled.
Sushi rolls

Sushi rolls

Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in supermarkets, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.

Sticky spare ribs

Here pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find. When serving them, put out finger bowls and plenty of napkins for cleaning fingers.
Exotic fruit salad

Exotic fruit salad

This simple but special fruit salad is bursting with the wonderful colours and fragrance of exotic fruits – papaya, mango, kiwi fruit and passionfruit. It's rich in vitamins, too, making a delightfully refreshing and nutritious end to a meal. Arrange the fruit on a platter or mix together in a bowl.
Advertisement