Back to Recipe Menu

Leek pizza bread

Method

  • Combine the lukewarm water with the yeast, sugar and 1 cup flour in a large bowl. Set aside for 5 or so mins until foaming. Then add 1 tspn salt and about 1½ cups flour, a little at a time, kneading with your hands until no longer sticky and a smooth and elastic dough is formed.
  • To make the topping, heat a little oil in a heavy-bottomed pan and gently sauté the leeks until tender over a fairly low heat, being careful not to colour. Set aside to cool.
  • Lightly oil a large bowl and return the dough. Cover with plastic wrap and set aside in a warm spot for about 30-45 mins until doubled in size. Then punch down the dough, re-cover and set aside for about 20 mins to double in size again. (The dough can be prepared to this stage the day before - store it in a sealed container in the fridge.)
  • Preheat oven to 180°C fan forced (200°C normal).
  • When ready, transfer the dough to a baking tray and spread the edges up to the sides. Combine the leeks with about 75 gm grated cheese, the crème fraiche and seasonings. Then spoon this mixture over the dough, leaving an edge. Top with more cheese and cook in the oven for about 20-30 mins until the bread is ready and the top is golden brown.
  • nb. The bread can be reheated in a fairly hot oven.

Ingredients

  • 1 cup lukewarm water
  • 1 tbsp dry yeast
  • a pinch of sugar
  • about 2½ cups strong bread flour
  • sea salt & freshly ground pepper
  • olive oil
  • 3 leeks, washed well & finely sliced
  • 75+ gm grated tasty cheese
  • 350 gm crème fraiche (or sour cream)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm