Leek, Red Onion, and Blue Cheese Pizza

This pizza topping is relatively easy to make and the blue cheese compliments the sweetness of the red onions and the sharpness of the leeks. Delicious! If you have a breadmaker with a pizza dough setting, use that to make the dough. Otherwise, just follow the instructions I've provided below. Of course, you could just use store-bought ready-made pizza bases, but they are far inferior to home made, so if you have the time (and the inclination) I'd strongly suggest making the dough yourself.

Makes 1 medium-sized Pizza, thin crust

Ingredients:

For the dough:

175g (6oz) white flour (plain or bread)

120ml warm (not boiling!) water

1 tsp salt

1 tsp easy-blend dried yeast

1/2 tsp sugar

1 tbsp olive oil

For the pizza sauce:

Two tablespoons tomato paste

Hot water 

Dried herbs e.g. basil, oregano

salt and pepper to taste

For the topping:

Balsamic vinegar (optional)

2 medium leeks

1 large/2 small red onions

50g blue cheese (I used dolchelatte but any will do)

1 mozzarella ball, sliced

Herbs (optional) - whatever takes your fancy. I used parsley and dried chives.

For the pizza base:

If you have a bread maker with a pizza dough setting, add all the ingredients to it and press GO. Otherwise follow these instructions

1. Add flour and salt to a bowl, make a well in the centre of the mixture and add the sugar and yeast.

2. Add the warm water and olive oil, and leave for ten minutes. 

3. Stir mixture together with a spoon into a dough, using your hands to mix together towards the end. Add either flour or water as required until the dough just holds together. 

4. Transfer to a clean surface (no need to have this floured) and knead the dough for 3 -5 minutes. If you're not sure how to knead dough, there are plenty of online tutorials on youtube.

5. Once that's done, place in mixing bowl and cover loosely with cling film.

Leave it to rise until about twice the size; about an hour - an hour and a half at room temperature. Whilst this is rising, work on the toppings (see separate instructions below).

6. Once this is done, remove the dough and knock it back, shaping it until it's smooth. Transfer to a slightly floured surface, and using a rolling pin, roll out into desired shape. You are now ready to cook!

For the sauce and topping:

1. Preheat oven to 230 degrees C / Gas Mark 8. Roughly slice onions and leek and add to a baking tray with a good helping of oil and a splash of balsamic vinegar (to your tastes). Season with salt and pepper.

2. Cook in the oven for 40 minutes until cooked through. Remove and place to once side.

3. For the sauce, add hot water to the tomato paste until the sauce is your desired thickness. Add herbs of your choice (I used basil and oregano), and some salt and pepper. 

To cook:

1. Preheat oven to 230 degrees C / 450 degrees F / Gas Mark 8.

2. Roll out pizza dough and transfer to a greased tray. Spread the tomato sauce on top. Arrange the toppings on as desired, finishing with the blue cheese and mozzarella. 

3. Cook in the oven for 10 - 15 minutes, until the dough is cooked and cheese melted.