Leek and Roquefort pizza bread
A little fiddly, but absolutely worthwhile, these sweet leek and sharp cheese pizza breads make a most delectable vegetarian main. It's important to roll the dough as thinly as possible to get a good, crisp base. A pizza stone gives the very best result, but is not necessary.
Ingredients
- 40ml olive oil
- 1 garlic clove
- 1 bird's-eye chilli, halved
- 300g strong white flour
- 7g sachet dried yeast
- 1 tsp salt
- 180ml lukewarm water
- 1½ tbsp olive oil
- 25g butter
- 2 small leeks, halved lengthwise and thinly sliced across
- 30g Parmesan, grated
- 100g mozzarella, grated
- 1½ tbsp fresh oregano, finely chopped
- 1½ tbsp flat-leaf parsley, finely chopped
- 60g Roquefort or other blue cheese, crumbled
- salt and pepper
Method
-
Step 1
Put the olive oil, garlic and chilli in a small bowl and set aside for the flavours to infuse. To make the dough, combine the flour, yeast and salt in a bowl, then stir in the water and oil. Turn out onto a lightly floured surface and knead for 5-8 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with cling film and set aside in a warm place for 1 hour or until doubled in size.
-
Step 2
Meanwhile, heat the butter in a small frying pan, add the leeks and cook over a low to medium heat for about 10 mins, until soft but not coloured. Season with salt and pepper. Remove from the heat and leave to cool.
-
Step 3
Place 2 heavy-based baking sheets or terracotta tiles in the oven and preheat to 250°C/Gas Mark 10. Combine the Parmesan, mozzarella and herbs in a small bowl. Cut 4 sheets of baking parchment, each large enough to hold a 22cm pizza.
-
Step 4
Divide the risen dough into 4. Dust the pieces of baking parchment with a little flour and roll out each piece of dough on the parchment, making a circle about 22cm in diameter. Brush with the flavoured oil and scatter with the cheese mixture, followed by the leeks, then the Roquefort.
-
Step 5
Slide the pizza, still on the paper, onto each hot baking sheet or tile and bake for 8-10 minutes, until golden. Serve immediately. Cook the remaining pizzas in the same way.