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Ingredients
  • 1 x 7 g sachet easy-blend yeast
  • 1 tablespoon skimmed milk powder
  • ½ teaspoon salt
  • 325 g (11 oz) strong white flour
  • 1 teaspoon caster sugar
  • 1 tablespoon olive oil
  • 200 ml (7 fl oz) hand-hot water
  • 1 teaspoon olive oil
  • 175 g (6 oz) pears peeled, cored and cut into 16 slices
  • 100 g (3½ oz) Gorgonzola cheese, roughly crumbled
  • handful rocket, to garnish
Directions

Mix together the yeast, milk powder, salt, flour and sugar in a large bowl. Stir the oil into the water and pour on to the flour mixture. Mix to form a soft dough, adding a little extra water or flour if necessary.

Knead on a lightly floured surface for 5 minutes. Transfer to a lightly oiled bowl, cover with a damp cloth and leave to prove in a warm place until the dough has doubled in size.

Divide the dough in 2 and knead each ball. Roll into a circle about 20 cm (8 inches) across and place on a baking sheet. Brush the dough with 1 teaspoon oil, then layer over the pear slices and scatter over the Gorgonzola cheese.

Cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until golden and bubbling and the dough is browned. Serve immediately with a green salad, if liked.

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