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Ingredientes
- 1 1/4 c. unbleached bread flour
- 1/2 c. cornmeal, (polenta)
- 1 Tbsp. yeast
- 1 Tbsp. extra virgin olive oil
- 1 tsp salt
- 1 tsp sugar
- 3/4 c. hot water, up to 1, up to
- 40 gm butter
- 2 x leeks, white & pale green part only
- 1/2 c. Italian parsley
- 4 x Roma tomatoes, diced
- 100 gm soft goats cheese
- 2 Tbsp. extra virgin olive oil
- 4 Tbsp. toasted pine nuts
- 20 x basil leaves
Direcciones
- Mix the flour, cornmeal, salt, sugar, yeast and extra virgin olive oil together with the water and stir well till the mix forms a shaggy mass. Turn the dough out onto a floured work surface and knead, adding flour if necessary, till the dough is silky and elastic. About 10 min. Shape the dough into a ball and place in an oiled bowl to rise for 45 min.
- Meanwhile, prepare the topping. Slice the leeks and rinse very well.
- Heat the butter in a non-stick frying pan and saute/fry the leeks till golden brown, about 10 min. Add in the parsley and season to taste with salt and pepper.
- Allow to cold.
- When the dough has risen, roll it out to fit 1 large pizza tray, 1 rectangular oven tray or possibly 4 small individual size pizzas. The dough should be quite thin.
- Spread the cooled leek mix on the pizza base and sprinkle the fresh tomato dice over. Dot the goats cheese over the pizza and drizzle with the extra virgin olive oil.
- Finish with pine nuts and basil leaves.
- Bake in a preheated oven at 250c. for 20 - 25 min, till the crust is golden and the filling has set.
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