There's no knead to wait for the dough to rise with this one. Kind of like a thin crust pizza

• 2 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 2/3 cups water
• 1 medium leek, chopped
• 1 tbsp olive oil
• 1/3 can tomato paste
• 2 cups shredded old cheddar

Mix first 4 ingredients together with a wooden spoon.  Cover Hands with olive oil and knead until gluten forms, about 6 minutes.  Roll into a ball, place in a bowl. Cover with plastic wrap and let rest in the fridge for 30 minutes. Preheat oven to 375 F.  Grease a cookie sheet with olive oil. 

Roll dough into a long oval with a rolling pin until it's about 1 cm thick.  (if you like, you can sprinkle some cornmeal on the counter under the dough.)  Place the dough on the cookie sheet.  Spread olive oil on the dough, followed by the tomato paste.  Evenly spread the chopped leek and shredded cheese over the tomato sauce.  Bake for 25-35 minutes (depending on how crispy you want it to be). Try substituting the tomato sauce with pesto sauce.

PAIRS WITH: Black Toque, Blue Buck