Method

• 1
• Put the olive oil, garlic and chilli in a small bowl and set aside to infuse the oil
• 2
• If making the dough: combine the flour, yeast and salt in a bowl, then stir in the water and oil
• Turn out onto a lightly floured surface and knead for 5-8 minutes, until smooth and elastic
• Place in a lightly oiled bowl, cover with cling film and set aside in a warm place for 1 hour or until doubled in size
• 3
• Meanwhile, heat the butter in a small frying pan, add the leeks and cook over a low to medium heat for about 10 minutes, until soft but not coloured
• Season with salt and pepper
• Remove from the heat and leave to cool
• 4
• Place 2 heavy-based baking sheets or terracotta tiles in the oven and preheat the oven to 250C
• Combine the parmesan, mozzarella and herbs in a small bowl
• 5
• Cut 4 sheets of baking paper, each large enough to hold a 22cm pizza
• Divide the risen dough into 4
• 6
• Dust the pieces of baking paper with a little flour and roll out each piece of dough on the paper, making a round 22cm in diameter
• Brush with the flavoured oil and scatter with the cheese mixture, followed by the leeks, then the blue cheese
• 7
• Slide one pizza, still on the paper, onto each hot baking sheet or tile and bake for 8-10 minutes, until golden
• 8
• Serve immediately
• Cook the remaining pizzas in the same way