Leek and Roquefort pizza bread

Serves 4

I can't take credit for this one as I first had it in a fantastic restaurant in Queensland, Australia, called Harvest. It's important to roll the dough as thinly as possible for a good, crisp base.

40ml olive oil
1 garlic clove
1 bird's eye chilli, halved
25g butter
2 small leeks, halved lengthwise and then thinly sliced across
30g Parmesan cheese, freshly grated
100g mozzarella cheese, grated
1tbsp finely chopped oregano
1tbsp finely chopped flat-leaf parsley
60g Roquefort or other blue cheese, crumbled
Sea salt and freshly ground black pepper

For the dough

300g strong white flour

7g sachet of dried yeast
1tsp salt
180ml lukewarm water
1tbsp olive oil

Put the olive oil, garlic and chilli in a bowl and set aside to infuse the oil. To make the dough, combine the flour, yeast and salt in a bowl, then stir in the water and oil. Turn out on to a lightly floured surface and knead for 5-8 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with clingfilm and put in a warm place for an hour or until doubled in size.

Meanwhile, heat the butter in a frying pan, add the leeks and cook over a low to medium heat for 10 minutes, until soft but not coloured. Season with salt and pepper. Remove from the heat and leave to cool.

Place two heavy-based baking sheets or terracotta tiles in the oven and preheat the oven to 250C/475F/gas mark 10. Combine the Parmesan, mozzarella and herbs in a small bowl.

Cut four sheets of baking parchment, each large enough to hold a 22cm pizza. Divide the dough into four. Dust the pieces of baking parchment with a little flour and roll out each piece of dough on to them. Brush with the flavoured oil and scatter with the cheese mixture, followed by the leeks, then the Roquefort. Slide one pizza, still on the paper, on to each hot baking sheet or tile and bake for 8-10 minutes, until golden. Serve at once.