Rosemary and Garlic Mascarpone Pizza

A super creamy and yummy pizza topping that’s a great way to deviate from the usual tomato and cheese.

Recipe by: Tierney Larson

Ingredients:

1 rested pizza dough ball, recipe here

16 oz of whole peeled tomatoes, drained

some extra virgin olive oil

1 large leek or 2 small leeks, halved, rinsed and dried, then sliced into 1/4 inch half moons

2 tbl mascarpone

1 small clove of garlic, minced

1/2 tsp of fresh rosemary, minced

1/4 tsp of lemon zest

Kosher salt

Freshly ground black pepper

Ok so..

Preheat your oven to 500F, or as high as it will go. Ideally you want it to preheat like this for at least a half an hour before putting your pizza in.

Tomato sauce:

Blend the tomatoes with 1 tbl of olive oil and 1/2 tsp of kosher salt and taste. Add more salt or olive oil to taste. Set aside (you’ll have some leftover for more pizza or whatever you’d like).

Toppings:

In a medium bowl toss the leeks with some olive oil to coat, kosher salt and black pepper and set aside.

In a small bowl, stir together the mascarpone, garlic, lemon zest and rosemary along with a pinch of kosher salt and some black pepper.

Assemble:

On a floured surface, prepare your pizza dough by pressing it out from the middle to where the crust would be, with your finger tips. Gently stretch the dough out until its about 11 inches wide. *Place the pizza dough onto a floured peel (or a flat sheet pan with no sides) and give it a quick shake to make sure it’s not sticking. Spoon about 3 tbl of tomato sauce onto the pizza and spread it out evenly. Then dot the mascarpone mixture all around (it will melt so no need to be perfect). Sprinkle the leeks over top and shake the dough onto a pizza stone. Bake for 8-9 minutes, until the crust is golden with some black spots and the cheese is bubbling. Let cool slightly before cutting and serving.

*If you don’t have a pizza stone, you can just make it on a sheet pan or a pizza pan, but I recommend a pizza stone for optimal crust.