Great pizza

Has anyone eaten at any of the Leon restaurants in London? I'm keen to try them as I like the sound of "the great-tasting, healthy fast food" they have to offer, but thanks to a birthday present - their latest book, Leon: Baking & Puddings - I can sample some of their food at home.

Bypassing the cakes for once, I went straight to the pizza recipe. Now pizza is something I've made almost weekly for years and years, but the Leon recipe is a change from my usual one. Henry Dimbleby* makes his dough with 00 flour, whereas I've always used strong plain, and he gives it a longer rising and proving including several episodes of knocking back and kneading at thirty minute intervals.

I must say that the result was quite a chewy crust with a lot of character to it, so that was a success. Then we get to the toppings, and here Henry gives several suggestions, but the one pictured in the book - currently his favourite - is the one I tried: very thinly sliced potatoes, rosemary and mascarpone. This is rich but wonderfully delicious, and it was without doubt the very best pizza I've had for a long time.