LEEK AND BLUE CHEESE PIZZA BREAD
Ingredients
40 ml olive oil
1 garlic clove, peeled
1 birds eye chilli, halved
25g butter
2 small leeks, halved lengthwise and then thinly sliced across
30g parmesan cheese, freshly grated
100g mozzarella cheese, grated
1 ½ Tbsp finely chopped oregano
1 ½ Tbsp finely chopped parsley
60g good quality blue cheese, crumbled (Whitestone Highland Blue)
Sea salt and freshly ground black pepper
For the dough:
300g strong white flour
7g dried yeast
1 tsp salt
180ml lukewarm water
1 ½ Tbsp olive oil
1 garlic clove, peeled
1 birds eye chilli, halved
25g butter
2 small leeks, halved lengthwise and then thinly sliced across
30g parmesan cheese, freshly grated
100g mozzarella cheese, grated
1 ½ Tbsp finely chopped oregano
1 ½ Tbsp finely chopped parsley
60g good quality blue cheese, crumbled (Whitestone Highland Blue)
Sea salt and freshly ground black pepper
For the dough:
300g strong white flour
7g dried yeast
1 tsp salt
180ml lukewarm water
1 ½ Tbsp olive oil
Method
Put the olive oil, garlic and chilli in a small bowl and set aside to infuse the oil.
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.
Meanwhile, heat the butter in a small frying pan, add the leeks and cook over a low to medium heat for about 10 minutes, until soft but not coloured. Season with salt and pepper. Remove from the heat and leave to cool.
Place 2 heavy-based baking sheets or terracotta tiles in the oven and preheat the oven to 250C. Combine the parmesan, mozzarella and herbs in a small bowl.
Cut 4 sheets of baking paper, each large enough to hold a 22cm pizza. Divide the risen dough into 4. Dust the pieces of baking paper with a little flour and roll out each piece of dough on the paper, making a round 22cm in diameter. Brush with the flavoured oil and scatter with the cheese mixture, followed by the leeks, then the blue cheese. Slide one 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.
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.
Meanwhile, heat the butter in a small frying pan, add the leeks and cook over a low to medium heat for about 10 minutes, until soft but not coloured. Season with salt and pepper. Remove from the heat and leave to cool.
Place 2 heavy-based baking sheets or terracotta tiles in the oven and preheat the oven to 250C. Combine the parmesan, mozzarella and herbs in a small bowl.
Cut 4 sheets of baking paper, each large enough to hold a 22cm pizza. Divide the risen dough into 4. Dust the pieces of baking paper with a little flour and roll out each piece of dough on the paper, making a round 22cm in diameter. Brush with the flavoured oil and scatter with the cheese mixture, followed by the leeks, then the blue cheese. Slide one 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.
Comments
Leeks are so versatile, use them as you would onions. Try them melted together with a good blue cheese. It really is a combination made in heaven!For a printable version of this recipe click here