Leek and blue cheese pizza
Serves: 10, or 4 as a main meal
Skill level: Easy peasy
Leek and blue cheese make an excellent combo on this pizza, with walnuts for extra crunch. Not your standard pizza topping maybe, but trust us - you'll find yourselves making this recipe again and again. This pizza is so quick and easy to make using readymade pizza dough, so it's ready in just 25mins. You can eat as a main meal, or slice it up and pass it round at a party as a simple snack that everyone will happily tuck into.
- 1tbsp oil
- 25g unsalted butter
- 8 baby shallots, finely sliced
- 3 small leeks, trimmed and sliced
- 2 garlic gloves, crushed
- 1x220g dough portion from a pack of Northern Dough Co Original Frozen Pizza Dough, defrosted
- 1tbsp polenta or semolina
- 150g dolcelatte cheese
- 10 sage leaves, roughly chopped
- small handful walnuts, chopped
If you love cheese and this isn't enough, feel free to grate more Parmesan cheese over the pizza once it's out of the oven!
Heat the oven to 220C, gas 7. Heat the oil and butter in a frying pan, add the shallots and cook over a medium low heat for 5-7mins until golden, then set aside. Using the same pan turn the heat up slightly, add the leeks and cook for a few mins until softened. Stir in the garlic and cook for 1 min. Set aside to cool.
Prepare the defrosted dough according to the pack instructions, then roll to make a pizza base 30cmx23cm. Sprinkle the polenta over a baking tray, then put the dough on top. Scatter with the leeks and shallots, dot over the cheese and sprinkle over the sage and walnuts. Bake for 8-10 mins, until the base is crisp and golden.
Nutritional information per portion
- Calories 200-491(kcal)
- Fat 12.0g
- Saturates 6.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.