Seldom do I invent anything to eat. I almost always cook from someone else's recipe. Very occasionally, I make it up as I go along. Sometimes when I make it up as I go along, it is really lame. This was one of those times when it was not lame and I was really psyched. I actually made something good without a recipe!
Well, I take that back — I did use a recipe for the dough, but I pretty much know that by heart. Ever since I learned how to MB from this book, I have used their "Loaf of Fresh White Bread" recipe for pizza dough, as they suggest. You can cut it into four pieces and make four individual pizzas (or pop half in the freezer and make more pizzas next week). For these pizzas, I rolled the dough out into two wobbly, 1/4"-thick circles, put them on a Silpat-covered half-sheet pan, and preheated the oven to 500 degrees F.
I trimmed and then arranged half a bunch of very thin stalks of asparagus in a baking dish, sprinkled them with olive oil, salt, and pepper, and popped the dish into the hot oven for about 8 minutes, until the asparagus was roasted and slightly browned. I took the dish out and let the asparagus cool a bit, but I left the oven on.
Then I sauteed the white and pale green parts of one leek (slice it in half lengthwise, then cut each half into 1/4" slices — be sure to clean the leek well, too), seasoned the slices with salt and pepper, and then mixed in about 6 oz. of mascarpone cheese. Stirred this all together until the cheese melted; added a bit of cream here to thin it out. Tasted for seasoning again.
This made enough sauce to cover two individual pizzas. I spread the sauce over the pizzas, arranged the asparagus on top of the sauce, then added a about 1/3 pound (for the two pizzas) of medium-sized raw shrimp, which I had sliced in half lengthwise and coated in a bit of olive oil, salt, and pepper. (I had originally thought I would add a bit of thinly sliced prosciuotto and some mozzarella, but decided against it — I just wanted the flavors to stay very simple and fresh this time — but it would probably be good with these other things, too.) Then I popped the pizzas in the oven for about another 8 or 9 minutes until they were crispy and bubbling, and, oh! So good!
We had a great conversation while eating the pizza: "This is so good!" "I know, right? This is great!" "Totally great!" "Wow, this is good!" "I know, isn't it?" "Totally!" Etc., etc., etc. And they say married people run out of things to talk about!!! NOT!!!