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Les Marchés Publics de Montréal

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

All recipes |  Lunch and brunch, Main dishes

Pizza with Asparagus Ribbons, Northern Shrimp and Gré des Champs Cheese, Déjeuners et brunchs
  • 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!


    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)


    1. Preheat the oven to 500°F (260°C) and place a pizza stone in it.
    2. For the pizza dough: prepare the dough and let it rise for 30 minutes.
    3. Meanwhile, make asparagus ribbons using a paring knife.
    4. Put the ribbons in a large bowl and add the shrimp, lemon zest, lemon juice, oil, salt and pepper. Mix together.
    5. Form four small 25-30 cm pizzas.
    6. Spread the tzatziki sauce over the pizzas to about 1 cm from the edge.
    7. Place the asparagus and shrimp salad over the pizzas.
    8. Use a paring knife to shave off pieces of Gré des champs, and spread them over the top of the pizzas.
    9. 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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