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Leek and Roquefort Pizza Bread

By Jane Baxter, Riverford Field Kitchen
Taken from the Riverford Farm Cook Book
Serves 4

Ingredients:
40ml olive oil
1 garlic clove, peeled
1 bird's eye chilli, halved
25g butter
2 small leeks, halved lengthwise and then thinly sliced across
30g Parmesan cheese, freshly grated
100g mozzarella cheese, grated
1½ tbsp finely chopped oregano
1½ tbsp finely chopped flat-leaf parsley
60g Roquefort or other blue cheese, crumbled
sea salt and freshly ground black pepper

For the dough:
300g strong white flour
7g sachet of dried yeast
1 tsp salt
180ml lukewarm water
1½ tbsp olive oil

 

 

 

 

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 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. 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 on 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.