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.
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
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.
The juices they yield should have evaporated by this time – if not, increase the heat and cook for a little longer.
Season with salt and pepper to taste.
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, spreading evenly.
Top with the basil, then lay a piece of prosciutto on each muffin half.
Gently pinch the prosciutto up into loose folds. Scatter the strips of mozzarella over the prosciutto.
Cook the muffin pizzas under the hot grill for 4–5 minutes, or until the mozzarella has melted and is bubbling.
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