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

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

Winner of the 2015 ‘Plat National’ competition at Marché Jean-Talon. An original creation by Julie Aubé.
Author's note: The recipe features a number of seasonal Quebec products, and is ideal for enjoying with one hand and a glass in the other!

Ingredients

  • 1 ball of homemade or store-bought pizza dough
  • A dozen asparagus spears (1 bunch)
  • 225 g (½ lb) prawns
  • Zest of 1 lemon
  • 15 ml (1 tbsp.) lemon juice
  • 15 ml (1 tbsp.) olive oil
  • Salt and freshly ground pepper
  • 125 ml (½ cup) homemade or store-bought tzatziki
  • Approximately 200g-250g Gré des Champs (or other firm Quebec cheese to taste)

Preparation

  1. Preheat the oven to 500°F (260°C) and place the pizza stone in the oven.
  2. For the homemade pizza dough: prepare the dough and leave to rise for 30 minutes.
  3. Meanwhile, cut asparagus into ribbons using a vegetable peeler.
  4. Place the ribbons in a large bowl and add the prawns, lemon zest, lemon juice, oil, salt and pepper. Mix well.
  5. Shape into 4 small pizzas about 25-30 cm long.
  6. Spread the tzatziki sauce over the pizzas, spreading it to within 1 cm of the edge of the pizzas.
  7. Spread the asparagus and prawn salad over the pizzas.
  8. Use the vegetable peeler again to make shavings of Gré des Champs, and spread the shavings over the top of the pizzas.
  9. Add a little freshly ground pepper and cook for 10-12 minutes on the pizza stone.
Preparation
30 minutes
Cooking
45 minutes
Servings
4 pizzas of 25-30 cm
Category
Breakfasts and brunch
Main dishes
Recipe by
Julie Aubé

The recipe is easy to multiply. The pizzas can be cooked on the oiled grill of a barbecue pre-heated to a high temperature.