Leek and Proscuitto Pizza

Oh fickle April, decide on what weather you want to give us. In the past two weeks it has snowed, hailed, rained, been warm enough for sandals, and too cold to go out without winter scarves. My poor brain doesn't know what to do. Anyway we've hit a lucky streak with some warm weather the past few days and I hope it stays that way. With some spring veggies and some fancy meat I went on a mission to make an artisan type pizza, you know the kind that looks ritzy but in all reality cost you 7 bucks to make in your kitchen. I love feeling fancy-schmancy while the sun is shining.

Ingredients:

• 1 pizza crust
• 6-8 slices of proscuitto
• 3 leeks, roots cut off
• 1/2 of a white onion diced
• 2 tsp minced garlic
• 4 oz sliced mushrooms
• 1 tbsp olive oil
• 3/4 cup grated fontina cheese

The Band is probably one of my favorite bands to listen too, they are a bluesy, folky, rock and roll mixture that is easily accessible and so pleasing to the ear. Take a sip of that beer, hang out on your porch and take this one in along with the sunshine:

Directions:

1. Preheat oven to 425 degrees. Set pizza crust on pizza stone.
2. First cut your leek only using the white and light green bits and discarding the rest.
3. In a large skillet fry up your leeks and onion in your oil until softened (about 5 minutes).
4. Next add your mushrooms, fry until they are cooked (about 2 minutes). Set off to the side.
5. Take about half of your cheese and sprinkle it evenly over your pizza crust. Then do the same with your garlic.
6. Next distribute your veggie mix over the crust and the rest of your cheese.
7. Bake for roughly 20 minutes. Or until crust is crunchy.
8. When your pizza is done baking lay the proscuitto over the veggies, then return to the oven for another 5 minutes.
9. Cut and serve!

Happy Eatings Everyone!