Chef Valentine Warner has devised a deliciously slow-cooked pizza recipe that’s ideal for a seasonal supper and pairs perfectly with the flavours of Leffe beer. Mild and nutty artichokes lend themselves to the richness of Belgian beer, whilst a beer like Leffe Blonde can take the sharpness from goat’s curd.
• 20g fresh yeast
• 550g warm water
• 1kg good strong white four
• 1 tsp faked sea salt
• 1 large white onion
• 1 tbs olive oil
• 2 handfuls of semolina four
1 Place the luke warm water in a large bowl and dissolve the yeast into it.
2 Sift in half the flour and use a wooden spoon to turn it into the water.
3 Add the rest of the flour in two more amounts, and include the salt in the last one.
4 Continue to turn the mixture around the bowl until the mixture is a smooth dough.
5 Flour a board and your hands before turning the dough out onto the board.
6 Knead for four minutes or so until the dough takes on an elastic, stretchy and springy feel. Fashion it into a ball and place it in a fresh bowl dusted with flour. Scatter a little extra flour over the top of the dough.
7 Place a small cloth over the top of the bowl and leave to rise for an hour and a half.
8 Cook the onion with a little olive oil until tender, for eight minutes or so and leave to cool.
9 When the pizzas are ready to be cooked, turn the dough back out onto the board and knock it back, kneading the air out of it for a minute or so.
10 Divide the dough before scattering the work surface with the semolina flour rolling out three or four pizzas or pressing them out into appropriate sized oven trays rubbed with a little oil.
11 Leave the bases for 15 minutes or so but no longer.
12 Divide the onions over the pizzas and then place the artichokes here and there. Scatter with a little salt.
13 Bake the pizzas for 3-4 minutes or until crisped and browned around the edges.
14 Dot with small pieces of the goats curds and enjoy.
Recipe courtesy of Valentine Warner for Leffe beer.