Asparagus and Shrimp Pizza with Leek and Mascarpone

Asparagus and Shrimp Pizza with Leek and Mascarpone

  • Servings: 2 pizzas
  • Rating:


  • 2 balls of pizza dough, ~10 ounces each
  • 1/2 lb shrimp, peeled (if they're very large, slice them in half lengthwise)
  • 1 Tbsp butter
  • 2 leeks, washed and sliced thinly
  • 1 small tub (8 ounces) mascarpone
  • ~3/4 lb thin asparagus, either left whole (dramatic!) or sliced into short lengths (easier to manage!), tossed with a bit of olive oil and a pinch of salt -- if you don't have thin ones, simple thinly-slice larger stalks


Preheat your oven, with a pizza stone if you have, to 500 degrees for an hour. If your pizza dough has been refrigerated, let it sit, covered, at room temperature for about the same amount of time.

In a small bowl, place a cup of water, a tablespoon or so of salt, and a splash of oil. Add the shrimp, and place back in the refrigerator while you're preparing the rest of the pizza.

Heat a saucepan over a medium flame. Melt the butter, and add the leeks. Sprinkle with a bit of salt. Saute, stirring occasionally, until the leeks are totally softened but not colored. Turn off the flame, and add the mascarpone to the warm pan of leeks, stirring as it melts. Taste and add more salt if needed.

Now assemble your first pizza: Place one ball of the pizza dough on a lightly-floured counter top, and press outward into a thick disk (leaving a 1" unpressed area along the edge as the crust). Pick up the disk and let it drape over the backs of your hands, letting gravity help you stretch it into a 12-14" circle. If the dough resists, let it relax for a few minutes, then try again. Place the stretched dough on a peel (or overturned cookie sheet or cutting board) that's lightly dusted with semolina or other type of flour.

Gently spread 1/2 of the leek/mascarpone mixture over the dough, leaving a 1" rim around the edge. Drain the brined shrimp, and scatter half of them over the pizza, then top with half of the asparagus. Slide the pizza onto the preheated stone in your oven, reduce the heat to 450, and bake ~7-10 minutes, until the crust browns and the shrimp and asparagus are cooked. Remove the pizza from the oven, let cool for a moment, and slice and serve. Repeat for your second pizza.