Pizza with new potatoes, rosemary & blue cheese (v)

Of late I've been trying to introduce more vegetarian food into our menu and as a result today's entry comes from the newest edition to my bookshelf. River Cottage Veg Everyday by Hugh Fearnley- Whittingstall. I already know this is a book I'll be returning to often.

First of all you need a dough for your pizzas. You may already have a favourite one to use, if not you can't go far wrong with what Hugh describes as 'magic bread dough'. The following quantities will give you enough for 3 pizzas.

250g plain flour
250g bread flour
1.5 tsp fine salt
1 tsp easy blend, instant, dried yeast
1 tbsp of olive oil
325ml warm water.

Now there is 2 ways you could go about this, do as Hugh instructs and form a dough and knead for 5-10 mins then leave in a bowl till doubled in size, around an hour, before knocking back and using.  Or do it my way which I believe is more magical, just mix everything together till all flour is mixed in, put a bit cling on top of bowl and leave it. No kneading whatsover. Then come back 2-3 hours laters, knock back and use. 

Today I used it to make a pizza with new potatoes, rosemary and blue cheese. Well at least that's what the recipe was. To be honest someone who has recently developed a taste for blue cheese in this house had nibbled most of it when I went to get it. So today we had a 3 cheese pizza, a little bit blue, a bit of feta and some goats cheese. It worked well.

You'll need some precooked, cold new potatoes, about 300g. And 150g of blue cheese.

First of all put your oven on it's highest heat to warm up, preferably with a pizza stone in, failing that a large baking tray.

Meanwhile cut 2 onions into quarters and slice thinly. Add to a frying pan with some olive oil and cook slowly till soft, about 15 mins. Once they are cooked mince in 2 cloves of garlic and add 2 tablespoons of chopped fresh rosemary.  This mix will do 3 pizzas.

Divide your dough in 3 and roll a piece out thinly. Either put on a pizza peel or pull your hot baking sheet out the oven and work very quickly. Top first with the onions and then potatoes, finishing with the cheese. Season and trickle with a little olive oil. Put in the oven to bake for 10-12 minutes until crisp below and bubbling on top. Repeat with the remaining dough, I usually fit 2 pizzas at a time in my oven.  Serve at once.

Due to the serve at once instruction I'm afraid today's photo didn't get taken until after we'd eaten, kind of forgot in the rush, fortunately there was a bit left!