Name: Focaccia Pizza with Leeks and Mascarpone
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European
Ingredients: 1 large knob of butter or 2 tablespoons olive oil; 2 large leeks, washed, trimmed, and sliced; 1 large sprig fresh thyme, leaves only; 1 large egg, beaten; 150 g mascarpone; 30 g parmesan or vegetarian hard cheese, grated; Zest of 1/2 lemon; 1 focaccia loaf, sliced in half horizontally; Salt, to taste; Freshly ground black pepper, to taste

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This focaccia pizza with leeks and mascarpone is a simple, satisfying dish that sits somewhere between a crisp-topped pizza and a creamy baked tart. Sweet softened leeks, rich mascarpone, nutty parmesan, and fresh thyme come together over a sliced focaccia base for a comforting meal that works just as well for dinner as it does for lunch the next day.

Why You’ll Love This Recipe

This recipe is wonderfully easy to prepare and uses a handful of simple ingredients to create something that feels a little special. The focaccia gives you a ready-made base, which saves time without sacrificing flavor. The leek and mascarpone topping is creamy, savory, and fragrant with thyme and lemon zest, while the oven gives the top a beautifully golden finish. It is also versatile enough to serve hot from the oven or packed cold for an on-the-go meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large knob of butter or 2 tablespoons olive oil
2 large leeks, washed, trimmed, and sliced
1 large sprig fresh thyme, leaves only
1 large free-range egg, beaten
150 g mascarpone
30 g parmesan or vegetarian hard cheese, grated
Zest of 1/2 lemon
1 focaccia loaf, enough to serve 4, sliced in half horizontally through the middle
Salt, to taste
Freshly ground black pepper, to taste

Directions

Preheat the oven to 200°C, or 180°C for a fan oven, or Gas Mark 6.
Heat the butter or olive oil in a large frying pan over medium heat.
Add the sliced leeks and thyme leaves. Cook for about 5 minutes, stirring occasionally, until the leeks are soft, tender, and sweet. Remove from the heat and let them cool slightly.
In a mixing bowl, combine the beaten egg, mascarpone, grated parmesan, and lemon zest.
Season the mixture with salt and freshly ground black pepper.
Add the cooked leeks to the mascarpone mixture and stir until everything is evenly combined.
Place the focaccia halves on a baking tray, cut side facing up.
Spoon the leek and mascarpone mixture over the focaccia, spreading it all the way to the edges in an even layer.
Bake for 20 to 25 minutes, or until the topping is set and the surface is golden and lightly burnished.
Remove from the oven and serve hot, or let it cool completely for an easy packed lunch.

Servings and timing

This recipe serves 4 people.

Preparation time is about 10 minutes.

Cooking time is about 25 to 30 minutes, including softening the leeks and baking the focaccia.

Total time is about 35 to 40 minutes.

Variations

You can easily adapt this recipe to suit what you have on hand. For a deeper onion flavor, try swapping one of the leeks for a sliced onion or shallots. A handful of spinach can be stirred into the leek mixture for extra color and freshness. You can also add a little crumbled goat cheese for a tangier finish. For a slightly crispier top, sprinkle on a bit more grated parmesan before baking. If you want a stronger herb flavor, rosemary works nicely alongside or instead of thyme.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the focaccia pizza in a preheated oven at 180°C for about 8 to 10 minutes, or until warmed through. This helps keep the base from becoming soggy. Avoid microwaving if possible, as it can soften the focaccia too much. This recipe is also very good cold, making it a practical make-ahead lunch option.

FAQs

Can I make this recipe ahead of time?

Yes, you can cook the leek mixture in advance and store it in the fridge. Assemble and bake the focaccia when you are ready to serve, or bake it fully and enjoy it later cold or reheated.

Can I use store-bought focaccia?

Yes, store-bought focaccia works very well here. Just choose a good-quality loaf with a sturdy texture so it can hold the topping properly.

Can I replace mascarpone with another cheese?

Yes, you can use cream cheese, ricotta, or even a thick crème fraîche as an alternative, although the flavor and texture will be slightly different.

Do I have to use parmesan?

No, you can use any vegetarian hard cheese or another finely grated savory cheese that melts well and adds a salty, nutty flavor.

How do I clean leeks properly?

Slice the leeks and rinse them thoroughly under cold water, separating the layers slightly so any trapped grit or soil washes away.

Can I freeze this recipe?

It is best enjoyed fresh or refrigerated for a short time. Freezing is possible, but the mascarpone topping may change texture slightly once thawed.

What can I serve with focaccia pizza with leeks and mascarpone?

It pairs well with a crisp green salad, roasted vegetables, or a simple bowl of soup for a fuller meal.

Can I make this without egg?

The egg helps bind the topping, but you can omit it if needed. The filling may be a little softer, but it should still bake up nicely.

How do I know when it is done baking?

The top should look golden and lightly browned, and the filling should appear set rather than loose.

Is this recipe good for lunchboxes?

Yes, it is an excellent lunchbox option because it tastes great at room temperature and holds together well once cooled.

Conclusion

Focaccia pizza with leeks and mascarpone is a clever, comforting recipe that delivers plenty of flavor with very little effort. The creamy topping, sweet leeks, and crisp-edged focaccia make it a reliable choice for a quick family dinner, a relaxed lunch, or a make-ahead meal. It is simple, flexible, and delicious enough to keep in regular rotation.