A couple of weeks ago the sun came out briefly and it was warm enough to light the barbecue and eat in the garden. One of the best things that we ate were these pizzas. Now we have gone back to a more traditional English summer and it is raining nonstop, so the barbeque has been put away for another year and the pizzas are cooked in the oven, still good but not quite the same!
1 garlic clove
1 hot red chili pepper
3 cups bread flour
2 1/4 teaspoon (1package) instant dry active yeast
1 teaspoon each salt and sugar
Salt and ground black pepper
1/2 cup freshly grated Parmesan cheese
2 cups freshly grated Mozzarella cheese
4 ounces creamy blue cheese, such as Roquefort
1 tablespoon each, chopped fresh parsley and oregano
Place 3 tablespoons of olive oil in a bowl with the garlic and chili pepper, set aside to infuse.
To make the dough, combine the flour, yeast, salt and sugar in a large bowl. Stir in 1 cup warm water and 1 tablespoon olive oil. Mix together then knead to make a soft, smooth, elastic dough. Cover with oiled cling wrap and set aside in a warm place for one hour to rise.
Meanwhile heat 2 tablespoons olive oil in a skillet, add the thinly sliced leeks and cook stirring for 5-10 minutes or until soft but not colored, season with salt and ground black pepper, set aside to cool.
Divide the risen dough into four equal sized pieces. Roll each piece out on a lightly floured work surface, to make four 9 inch dough circles. Place each dough circle on baking sheets or pizza stones and brush with the flavored oil. Then scatter over the cooled leeks, Parmesan, mozzarella and blue cheese. Season and cook on the barbecue for 8-10 minutes or until golden and crisp. Scatter over the chopped herbs and serve immediately.