Add the diced leek to the pancetta and fry for another ... Remove from the heat and crumble in the goats’ cheese and parmesan. Stir gently. Taste for seasoning and serve.

Spread the leek and fennel mixture in the middle of the dough, spreading it out but leaving a good two-inch gap along the edges. Spoon dollops of goat’s cheese all over the top, season with salt ...