Leek and Roquefort Pizza Bread | Salad Ways | We're Growing
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Leek and Roquefort Pizza Bread

Leek and Roquefort Pizza Bread

Course Main Dish
Cuisine Italian
Servings 4 people


For the Dough


  1. Put the olive oil, garlic and chilli in a small bowl and set aside to infuse the oil.
  2. 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.
  3. 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.
  4. Place 2 heavy-based baking sheets or terracotta tiles in the oven and preheat the oven to 250'C. Combine the Parmesan, mozzarella and herbs in a small bowl.
  5. Cut 4 sheets of parchment, each large enough to hold a 22cm pizza. 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 round about 22cm in diameter. Brush with the flavoured oil and scatter with the cheese mixture, followed by the leeks, then the Roquefort. 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.
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