Leek and Roquefort Pizza Bread
| Published: 18th February 2008 19:10 |
Preparation Time: 1hr 30mins
Cooking Time: 25mins
Serves: 4
Ingredients
300g bread flour
7g sachet dried yeast
50ml olive oil
40g butter
2 small leeks, halved lengthwise and thinly sliced width wise
1 clove garlic
1 birdseye chilli, halved
30g parmesan, finely grated
100g mozzarella, finely grated
1½ tablespoons oregano, finely chopped
1½ tablespoons flat-leaf parsley, finely chopped
60g roquefort or other blue cheese, crumbled
salt and pepper
Instructions
Combine the flour, yeast and 1 tsp salt in a bowl, then stir in 180ml warm water and 1½ tablespoons oil to form a dough. Knead on a lightly floured surface for 5-8 mins until smooth and elastic. Place in a lightly oiled bowl, cover with clingfilm and leave in a warm place for an hour or until doubled in size. Meanwhile heat the butter in a pan over a low-to-medium heat and cook the leeks for 10 mins or until soft. Leave to cool. Make some flavoured oil by combining the remaining oil, garlic and chilli in a bowl and set aside. Place a heavy-based oven tray or terracotta tile in an oven and preheat to 250°C. Combine the parmesan, mozzarella and herbs in a bowl. Divide the dough into 4, then roll out the pieces on floured baking paper until 22cm round. Brush with the flavoured oil, scatter with ¼ of the cheese mixture, leeks, then roquefort. Repeat with the remaining dough and toppings. Slide the pizzas on the paper onto the hot tray and bake for 8-10 mins until golden.
Reproduced courtesy of River Nene
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