Jack's spring pizza
River Cottage Rising Star, Jack Botha, took time out from our apprenticeship scheme to make his Food Tube debut. Here he ushers in spring with a deliciously, seasonal twist on one of Hugh's classic recipes from River Cottage Veg Every Day!
Cook 10mins Servs 4
Method
Preheat the oven to 250-270°c or as hot as your oven will go, leave baking trays in the oven.
Add salt and yeast to opposite ends of the flour as to not kill the yeast and mix dry ingredients.
Make a well in the middle of mixed yeast salt and flour, and gradually add water until it makes a semi-soft dough.
Tip out on to a floured surface and knead for 10 mins, then place into an oiled bowl and leave to prove for an hour or until doubled in size.
Meanwhile, sautee the leeks in oil and butter with a pinch of sea salt to remove moisture and tenderise.
Add cream, bring to just simmering and add crushed garlic, seasoning and cayenne (if using) and mustard. Reduce a bit and then set aside.
When dough has proved, cut into four equal pieces and roll to pizza shape.
Take the trays out of the oven and put rolled dough on them (this ensures a nice all round crust).
Layer toppings in the order of creamed leek base, walnuts and blue cheese.
Finish with oil and bake for 8-10 mins until golden, bubbling and delicious!
Ingredients
For the dough:
- 500g bread flour
- 10g salt
- 10g yeast
- About 370ml tepid water
For the leeks:
- 3 medium leeks, trimmed
- About 400ml double cream
- Salt and pepper
- Butter
- Cayenne (optional)
- 2 cloves crushed garlic
- Couple tbsp Dijon mustard
To finish:
- 200g chopped toasted walnuts
- 300g Dorset Blue Vinny cheese (or your favourite blue cheese)
This recipe is taken from...
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Pizza and Pasta
Immerse yourself in Italian cuisine, with a day of fresh, handmade pasta and pizza at the River Cottage Cookery School.
Full details