Pic of Leek and Roquefort pizza bread

Leek and Roquefort pizza bread

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Leek and Roquefort pizza bread

Main Serves 4 1h 35 min
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.


  • 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
Image of Leek and Roquefort pizza bread


Prep time: 1h 15 min
Cooking time: 20 min
  • 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.

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