Focaccia pizza with leeks and mascarpone

1. 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. 2

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

3. 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. 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. 5

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

1 serving ≈ 163 g

Nutrition values are estimates. - means data is unavailable.