Description
A simple and comforting focaccia pizza topped with creamy mascarpone, sweet sautéed leeks, parmesan, and fresh thyme, baked until golden and flavorful.
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
Instructions
- Preheat oven to 200°C (180°C fan).
- Heat butter or olive oil in a pan over medium heat.
- Add leeks and thyme, cooking for about 5 minutes until soft and tender. Let cool slightly.
- In a bowl, mix egg, mascarpone, parmesan, and lemon zest.
- Season with salt and pepper.
- Stir in the cooked leeks until well combined.
- Place focaccia halves on a baking tray, cut side up.
- Spread the leek mixture evenly over the focaccia.
- Bake for 20–25 minutes until golden and set.
- Serve warm or at room temperature.
Notes
- Clean leeks thoroughly to remove grit.
- Substitute mascarpone with ricotta or cream cheese if needed.
- Add spinach or goat cheese for variation.
- Sprinkle extra parmesan for a crispier top.
- Store in fridge up to 2 days.
- Reheat in oven to maintain texture.
- Also delicious served cold.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.4g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 85mg
