1 tbsp oil
25g unsalted butter
8 baby shallots, finely sliced
3 small leeks, trimmed and sliced
2 garlic gloves, crushed
220g ready-made dough, defrosted
1 tbsp polenta or semolina
150g blue cheese
10 sage leaves, roughly chopped
Small handful walnuts, chopped
- Heat the oven to 220°C. Heat the oil and butter in a frying pan, add the shallots and cook over a medium-low heat for 5-7 min until golden, then set aside. Using the same pan, turn the heat up slightly, add the leeks and cook for a few min until softened. Stir in the garlic and cook for 1 min. Set aside to cool.
- Prepare the defrosted dough according to the pack instructions, then roll to make a pizza base 30x23cm. Sprinkle the polenta over a baking tray, then put the dough on top. Scatter with the leeks and shallots, dot over the cheese and sprinkle over the sage and walnuts. Bake for 8 to 10 min, until the base is crisp and golden.