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| Leek and Roquefort pizza |
A few years ago, my lovely husband acquired a pizza dough recipe from an Italian friend of his (Guisceppe - I don't suppose you're reading but, if you are, we love you and your pizza recipe!), and we've used it regularly ever since. It produces perfect (Italian-style, thin crust) pizza every time.
I reproduce it below as given to us as, frankly, his directions are a lot more precise than mine.
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| Aubergine, sundried tomato and mozzarella pizza |
Usually, we slightly ruin the purity of the recipe by piling it high with all kinds of things. Oh, we have onions, let's put those on, look we've got half a jar of olives left over from caponata, we'll pile those on, oooh but we have that bit of gorgonzola.. etc, etc. Our pizzas are usually half pizzas, half mountains. Anyway.
This time we decided - for no particular reason - that we'd try to be a bit more focussed and so we we went for one pizza with white sauce, leek and roquefort and one with tomato sauce, sundried tomatoes/aubergines/mozzarella. We fried up the leeks before putting them on the pizza and roasted the aubergine slices.
They were Good.
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| Leek and Roquefort pizza |
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| Sundried tomato, aubergine and mozzarella pizza |
Pizza dough
