Potato, leek & goat's cheese pizza
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 125 ml tepid water
- 5 g instant yeast
- 4 Tbsp sugar for the egg whites
- 1/2 tsp salt
- 4 Tbsp olive oil, to drizzle
- 360 g flour
- 250 g potatoes, washed and peeled
- 4 tbsp Butter
- 200 g baby leeks, finely sliced
- 1 log (cut into rounds) chevin goat's milk cheese
- 1 sprig fresh rosemary leaves
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Cooking Instructions
- Pour the water into a mixing bowl, add the yeast and stir until dissolved. Add the sugar, salt and 1 T olive oil and mix. Gradually add the flour while mixing to form a dough.
- Turn out onto a floured surface and knead until smooth, about 5 to 7 minutes. Shape into a ball, place into an lightly oiled bowl, cover and leave to rise for 30 minutes.
- Preheat the oven to 200°C.
- Lay the potatoes on a lined baking tray, drizzle with 2 T olive oil, sprinkle with salt and roast for 5 to 7 minutes, or until they start to soften. Set aside until ready to assemble.
- To prepare the leeks, melt the butter and remaining olive oil in a frying pan over a high heat. Fry the leeks until soft and starting to brown.
- When the dough has risen, turn out onto a lightly floured surface and knead for 1 minute. Roll out to a thickness of 5 mm and transfer to a floured baking tray. Scatter the potatoes and leeks over the base, top with slices of cheese and sprinkle with rosemary.
- Bake for 15 to 20 minutes, or until the pizza base is golden and the cheese melted.
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