I am not sure I want to eat this any time soon as I overdosed on cheese, especially Roquefort, in France. But it looks like a lovely recipe. And my cheese ban will soon be over as I can’t resist the soft, salty, creaminess of Roquefort for long! This is another @riverfordveg recipe.
300g bread flour
7g sachet yeast
1 tsp salt
180ml warm water
1.5 tbsp olive oil
3-4 tbsp olive oil
1 garlic clove
1 green chilli, halved
2 small leeks, sliced
100g grated mozzarella
2 tbsp each of finely chopped parsley and oregano
60g Roquefort or other blue cheese, crumbled
Begin by infusing the oil with the chilli and garlic. Then make the dough. Add the yeast and salt to the flour and then add the oil. Add enough warm water to make a soft dough and knead lightly for 10 mins or so. Leave to prove for about an hour then knock back and divide in to four.
Meanwhile cook the leeks in the butter for about 10 mins. Pre-heat the oven and stretch the dough out on to two baking sheets/pizza stones. Brush with the infused oil and scatter the herbs over the surface. Add the leeks and then finish with the cheeses. Bake for 12-14 mins till golden and then scoff.
This is an adaptation of a Good Food recipe, which uses naan bread for speed so is a quick after work dinner.
For 4 portions you need:
4 naan breads (I like the round ones from M&S or Waitrose)
1 butternut squash, cut into a small dice
2 red onions, sliced
3 sprigs rosemary, roughly chopped
2 tbsp balsamic vinegar
1/2 block feta (omit for a vegan version)
Roast the squash in the oven with the oil, onions, rosemary and half the balsamic. After about 20 mins, scatter the squash over the naans, season and add the feta. Bake in the oven for a further 10-15 mins till the feta is lightly browned and the squash and onions are caramelised. Drizzle over the remaining balsmaic before serving with a green salad. Delicious!
I am addicted to this. Every time I go to Pizza Express I order it. I worry it will get boring, or taste different but every time it hits the spot… This version is not the same. I swear they must add crack or heroin to their pesto, but it’s a good substitute all the same.
For 2 greedy portions you need:
1 garlic flat bread (either one each or 1 large one to cut in half)
1/2 tub good quality fresh pesto either home made or premium brand
2 ripe tomatoes
1 small red onion
Heat the garlic bread. Meanwhile chop the tomato and onion. Place in a mixing bowl and add the 1/2 of the pesto. Mix gently. When the garlic bread is done, place on a plate and top with the tomato/onion/pesto mixture, dropping teaspoons of the extra pesto on to the bread. Scatter over some pine kernels and scoff.
Whilst I do like a Pizza Express pizza, I also like a home made one from time to time.
along with a plain cheese pizza for Mr Fussy. Oh and some dough balls with garlic butter.
From start to finish it took about 90 mins to make the dough, prove it, top them and cook them.
700g plain flour
2 sachets easy blend yeast
about 350 ml warm water
3 tbsp olive oil
Mix together and knead for 10 mins (or cheat and use a food mixer) then leave to rest for about 15 mins. Roll out and top.
2 cans Provencal tomatoes (or don’t cheat and make a sauce by sauteeing an onion and some garlic in olive oil for 10 mins then adding a tin of chopped toms, some sugar, some balsamic vinegar, a sprig of rosemary, salt and pepper. Simmer for 20 mins till thickened then remove the rosemary and blitz to a puree.
Bake the pizzas in a hot oven for about 30 mins.
For the dough balls, roll left over dough into balls and bake for about 10 mins. For the garlic butter mix 1 clove crushed garlic into 100g butter. Season to taste.