Leek and prosciutto combine with basil and mozzarella to make a sophisticated pizza-style topping for whole-wheat muffins. Serve with a simple salad of arugula and grated carrot tossed with extra virgin olive oil and lemon juice.
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 broiler. Place the muffins, cut-side down, on the broiler rack. 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 broiler until the mozzarella cheese has melted and is bubbling. The prosciutto and cheese should be lightly browned in places. Sprinkle with the chopped arugula and serve.
Leek and prosciutto pizza muffin variations: Use 70 g lean cooked ham, cut into fine strips, instead of the prosciutto, and extra small arugula leaves instead of the basil.
Per Serving: 269 calories, 17 g protein, 12 g total fat, 5 g saturated fat, 22 mg cholesterol, 23 g total carbohydrate, 2 g sugars, 4 g fibre, 611 mg sodium