For the pizza dough
500g strong white bread flower
7g dry yeast or 14g fresh yeast if you can get your hands on it
2 tsp salt
2 tsp honey
a good glug of olive oil
approx 250ml water
Mix all the ingredients in a bowl. Once combined, dust a work surface and knead the bread until it becomes smooth and elastic. Set aside in a bowl somewhere warm and leave to double in size.
For the tomato Sauce
1kg ripe tomatoes
2 cloves garlic
I made a classic pizza sauce by roasting about a kilo of tomatoes with olive oil, garlic, salt and pepper in a hot oven until soft. I then fried an onion in some butter and added the tomatoes. Either crush or blitz in a blender and set aside.
approx 500g leeks, baby if possible
The leeks I had same from the Simi kitchen allotment in central Bath. Beautiful young tender leeks.
I blanched them for about 2 minutes in salted boiling water and then cooled quickly in cold water and set aside. Once cooled I cut them into bite size pieces. If you are using larger leeks you will need to cook them longer.
Now for the fun part…
For the Pizza
your tomato sauce
1 ball of smoked mozzarella
Turn your oven on to full!
Dust a work surface and pick off a ball of dough. Role out with a rolling pin. The key to this is to get the dough as thin as you can without splitting it.
If you have a pizza stone, great but an oiled baking tray works fine. Place the pizza gently onto your tray. You want a nice thin layer of tomato sauce, then place some of the leeks on and then grate on the smoked mozzarella. Finish with a sprinkle of fresh thyme on top.
Bake in the oven for about 5-10 mins depending on how hot your oven is.
For more on Simi check out her blog