Recipe: Olive, Rocket and Boursin Pizza

I’m going through a bit of a cooking odyssey at the moment; I’m such a terrible cook that I feel I must make efforts to be better, so whenever someone asks me to try a new ingredient I like to give it a go.

The lovely people at Boursin have created some new recipes just perfect for the increasingly chilly and miserable autumn weather and I picked this one, a homemade pizza that, despite needing fresh pizza dough, is actually quite simple to make and turns out like zis…

The actual recipe was for chorizo and rocket, but I’m not fond of chorizo and, since pizza is so adaptable, I flung on my own favourite toppings, which I’ve detailed in the modified recipe below. I’ve not tried Boursin on a pizza before – more of a cheese-and-crackers kind of girl, but I have to say I really enjoyed it. The minis that I used melted a bit in the oven but kept their shape, so instead of having a uniformly garlicky pizza, there were just little pockets of flavour and it didn’t overwhelm.

Olive, Rocket and Boursin Pizza

For the dough:

350g strong plain bread flour 1 tsp salt
1 tsp caster sugar
1 tsp easy blend dried yeast 1 tbsp olive oil
200ml luke warm water

For the tomato sauce:
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, chopped
227g canned chopped tomatoes 1 tsp paprika
1 tbsp tomato puree
1 tsp fresh chopped oregano

For the pizza topping:
1 pack mozzarella cheese, torn into small pieces
200g herby black olives, chopped
1 tbsp Capers
2 x 120g packets Boursin Minis
4 medium tomatoes
1 x 50g packet wild rocket

Serves: 4, Prep: 30 mins plus rising, Cook: 30 mins

1. For the dough: mix together the flour, salt, sugar and yeast in a large bowl. Stir in the oil and water to form a
soft dough. Transfer to a lightly floured surface and knead dough for 10 minutes. Return to a bowl. Cover with a
tea towel and leave in a warm place for around 1 1⁄2 hours until well risen and doubled in volume.
2. Meanwhile for the tomato sauce, heat the oil in a saucepan and sauté the onion for 5 minutes, until softened. Stir in the garlic and cook for 2 minutes. Stir in the remaining ingredients, bring to the boil and cover and
simmer for 10 – 15 minutes, until thickened. Remove from the heat and allow to cool.
3. Divide the dough into four and roll into balls on a floured surface. Cover with a damp tea towel and leave to rise
for 10 – 20 minutes. Roll out each to a 23cm circle. Place on baking sheets and leave for 10 minutes.
4. Preheat oven to 220C/fan200C/Gas 7. Divide the tomato sauce between the pizza bases spreading over evenly and leaving a 1cm gap around the edge. Then top the pizzas with the topping ingredients except the rocket. Bake for 10 – 12 minutes, until the cheese is melted. Serve immediately and
scatter with rocket.

So there you have it, the dough is the most difficult bit and even that’s not hard. If you wanted to remove difficulty then you could use passata as the sauce instead of making it and as for toppings, why not let the kids choose and assemble their own? Definitely an activity for a rainy afternoon!

For more warming autumn recipes then do take a look at the Boursin website, where they also have some delicious new varieties of their cheese including Fig and Nuts, Pepper and, of course, the cute little minis.

Note: I was sent samples of Boursin to try and the recipe above, but the modifications and opinions are my own.

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