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Slice the olives. Wash and chop the parsley. Mix the Roquefort, olives, parsley, garlic, thyme and pepper in a salad bowl.
Pour the baker's yeast, olive oil and water into the mixer bowl with the Kneading/crushing knife attachment. Lock the lid with the stopper and set on speed 3 at 35°C for 3 minutes.
Add the flour and salt. Lock the lid with the stopper and set on the P1 Pastry mode for 2 minutes and 30 seconds.
Once the program has finished, place the dough onto a floured work surface.
Preheat the oven to 200°C.
On top of a sheet of baking paper, use a floured rolling pin to roll the dough into an oval. Transfer it onto a baking tray.
Place the toppings in the middle of the pizza. Fold the two sides of the dough towards the centre and then create a tip at each end.
Brush each side of the pizza with olive oil and cook for 20 minutes