Leeks, basil and prosciutto combine with mozzarella to make a sophisticated pizza-style topping for wholemeal muffins. Serve with a simple salad of rocket and grated carrot tossed with extra virgin olive oil and lemon juice.
1 tablespoon extra virgin olive oil
2 leeks, thinly sliced
pepper to taste
4 wholemeal English muffins, halved
4 tablespoons shredded fresh basil leaves
4 slices prosciutto, about 50 g in total, trimmed of visible fat and halved crossways
100 g mozzarella cheese, cut into thin strips
1/4 cup coarsely chopped rocket to garnish
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Heat the oil in a saucepan, add the leeks and cook over medium-high heat, stirring frequently, for about 5 minutes or until the leeks are tender and the juices have evaporated. Season with pepper.
Preheat the grill to high. Place the muffins, cut-side down, in the grill pan without the rack. Grill to toast the bases, then turn the muffins over.
Divide the leeks equally among the muffins. Top with the basil, then place a piece of prosciutto on each muffin half. Gently pinch the prosciutto up into loose folds. Scatter the strips of mozzarella cheese over the top.
Cook the muffin pizzas under the hot grill for 4–5 minutes or until the mozzarella cheese has melted and is bubbling. The prosciutto and cheese should be lightly browned in places. Sprinkle with the chopped rocket and serve.
Use 70 g lean cooked ham, cut into fine strips, instead of the prosciutto, and extra small rocket leaves instead of the basil.