Everyone's favourite food is pizza. There is just something about the golden crispy crust, a smooth unctuous sauce, topped with whatever toppings you would like. It's pretty much the perfect meal.
We've created this autumn feast, perfect for those crisp golden sunny days where wrapping in your favorite knits and heading outside is rather pleasurable.
You don't need to have a pizza oven for this recipe, it can be made in a conventional oven.
For the dough:
500g Hodmedod's YQ Flour
10g of Halen Mon Pure Sea Salt
375g of Water
5g of Dried Yeast
For the cheese sauce:
1 tsp Dijon mustard
For the toppings:
Left over Free Range Roast Chicken
Oxford blue cheese
Lightly steamed baby leeks
A few springs of thyme, leaves picked
For the dough
In a bowl, mix together the dough ingredients and shape into a big ball. Leave the dough to rest for around 10 minutes. Then separate the dough into 3 individual balls. Pop into the fridge for at least 4 hours to chill. We always find it's better to make this the day before.
For the cheese sauce
In a pan, gently warm the milk. In a separate pan, put in the butter to melt, and add the flour. Stir together to combine it into a paste which is more commonly known as a roux. To the roux, slowly pour in the warm milk, stirring continuously in order to ensure there is no lumps. Add the cheese, mustard and a pinch of salt into the sauce and stir until smooth. Set to one side whilst you get the other ingredients ready.
To make the pizza
Roll out the dough to approximately 1 cm thick. Ideally a circle but any shape will be just as delicious! Spread the warm cheese sauce over the top – leaving a gap of about half an inch away from the edge of the crust.
Lightly scatter the chicken, leek and cheese and thyme and drizzle of olive oil onto the pizza.
Cook in a pre-heated pizza oven or place a tray into the oven at the highest possible temp and then slide the pizza onto the tray. This will cook very quickly - about 10 minutes at 240C.
Slice and eat hot.