Cooking time: 25 min – Preparation time: 10 min – Serves: 4
Ingredients
1 ready-to-use pizza dough
2 large leeks
50 g Roquefort
1 ball of mozzarella
40 g Parmesan
10 g butter
1 tsp dried oregano
1 pinch Espelette pepper
Olive oil
Salt, pepper
Preparation:
1. Wash and finely slice the leeks. Melt the butter in a casserole dish and gently sweat the leeks for about ten minutes over low heat. Season with salt and pepper.
2. Roll out the pizza dough on your work surface. Cut the mozzarella into pieces and spread them over the dough. Sprinkle with half the Parmesan.
3. Next, add the leeks, then crumble the Roquefort on top. Sprinkle with oregano, the remaining Parmesan, and Espelette pepper. Drizzle with olive oil.
4. Bake in the preheated Kokko. Cook for ten to fifteen minutes.
Tip: For a twist, replace the Roquefort with Bleu d’Auvergne.
