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Focaccia pizza with leeks and mascarpone

Focaccia pizza with leeks and mascarpone
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

Part pizza, part quiche, this easy recipe makes a great on-the-go dinner. Make sure you use good-quality focaccia for the base.

By Claire Thomson

Shopping list

Ingredients

  • big knob of butter or 2 tbsp olive oil
  • 2 large leeks, washed, trimmed and sliced
  • large sprig fresh thyme, leaves only
  • 1 large free-range egg, beaten
  • 150g/5½oz mascarpone
  • 30g/1oz parmesan (or vegetarian hard cheese), grated
  • ½ lemon, zest only
  • focaccia, enough to feed four, sliced in half through the middle
  • salt and freshly ground black pepper

Method

  1. Melt the butter in a large frying pan, add the leeks and thyme, then cook over a medium heat for around 5 minutes, until soft and sweet. Allow to cool a little.

  2. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.

  3. Add the beaten egg to the mascarpone, parmesan and lemon zest in a bowl. Season well with salt and pepper, then add the cooked leeks and mix well.

  4. Spoon the leek and mascarpone mixture on top of the focaccia, spreading right to the very edges. Transfer to the oven and bake for 20–25 minutes until nicely burnished on top.

  5. Remove from the oven and serve hot, or allow to cool for a packed lunch.