Escarole and Leek Pizza with Proscutto, Pine Nuts and Smoked Mozzarella

-Buy or make the dough for 1 large pizza.

-Roll it out so it fits a 9-inch pizza pan.

-Heat 3 TBS olive oil over medium heat.

-Add the following:

4 thinly sliced garlic cloves

1 head of chopped escarole

1 chopped leek

-Cook stirring constantly until escarole has just wilted.

-Season with salt and pepper and set aside.

-Wipe out the skillet and add another tsp of oil.

-Add 2 TBS pine nuts and heat until golden, about 4 min. 

-Preheat your oven to 450 degrees. 

-Brush the pizza dough with some oil.

-Spread the leek/escarole out on the dough and bake for 10 min. 

-Then sprinkle with the following:

2 ounces sliced proscutto

1 cup grated smoked mozzarella

-The toasted pine nuts.

-Bake for another 2-5 min.

-Garnish with chopped Kalamata olives and Parmesan.