Pizza with Asparagus Ribbons, Northern Shrimp and Gré des Champs Cheese - Lunch and brunch

Winning recipe of the 2015 “Plat National” Contest at Jean-Talon market.
An original creation from Julie Aubé.
Author’s note :
This recipe stars several Québec seasonal products and it’s perfect for eating in one hand, with a glass in the other!

Ingredients

For four 25-30 cm pizzas.

1 ball of home-made or store-bought pizza dough
A dozen asparagus spears (1 bunch)
225 g (½ lbs.) of Northern shrimp
Zest of 1 lemon
15 ml (1 tbsp.) lemon juice
15 ml (1 tbsp.) olive oil
Salt and freshly ground pepper
125 ml (½ c.) home-made or commercial tzatziki
200 g to 250 g Gré des champs cheese (or any other Québec hard cheese to your taste)

Preparation

Preheat the oven to 500°F (260°C) and place a pizza stone in it.
For the pizza dough: prepare the dough and let it rise for 30 minutes.
Meanwhile, make asparagus ribbons using a paring knife.
Put the ribbons in a large bowl and add the shrimp, lemon zest, lemon juice, oil, salt and pepper. Mix together.
Form four small 25-30 cm pizzas.
Spread the tzatziki sauce over the pizzas to about 1 cm from the edge.
Place the asparagus and shrimp salad over the pizzas.
Use a paring knife to shave off pieces of Gré des champs, and spread them over the top of the pizzas.
Grind some pepper over them and cook for 10-12 minutes on the pizza stone.

If you want more than four pizzas, simply adjust the quantities. You can also cook the pizzas on the oiled grill of a barbecue preheated to a high heat.

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