Now, figs are a delicacy to me. They are beautiful to look at, beautiful to photograph, beautiful to eat. They’re expensive, and not always easy to find. These days I would pay good money for one of those trees from my childhood! I would eat them fresh every morning for breakfast, cook them in jams, serve them in salads, and bake them in tarts.
The slices of fig almost resemble salami if you take a quick glance! But this meatless, sweet and salty pizza combo is an absolute dream dish – and stunning to look at. Make the most of summer’s fig harvests and try these two pizza combinations – hot or cold, figs are simply fantastic.
Ingredients for pizza base:
- 2 cups flour
- 2 T instant yeast
- 1 T sugar
- 1/2 T salt
- 3/4 cup lukewarm water
- 1 T olive oil
Ingredients for the topping:
- 6 ripe figs
- 4-6 T onion marmelade
- 200 g chevin goats cheese
- a bunch of fresh watercress leaves (or rocket) extra virgin olive oil
- balsamic glaze (it’s the concentrated, sweeter version of balsamic vinegar)
- 120 g grated mozzarella cheese salt and freshly ground black pepper
Step 1In a large bowl, mix flour, yeast, sugar and salt together. Add water and olive oil and mix untill a sticky dough forms. Knead untill the dough becomes soft and pliable. Cover and let it rise in a warm area for about 15-30 minutes until doubled in size.
Step 2Pre-heat oven to 240 degrees Celsius for at least 20 minutes.
Step 3Divide dough in 2. On a well floured surface, roll out one piece at a time into circular shapes, adding a little more flour to make sure the dough doesn’t stick. Transfer to a large baking tin lined with baking paper.
Option 1fresh fig pizza with the pre-baked base: Bake the pizza base for about 7-10 minutes or untill lightly golden brown. Remove from the oven and brush with olive oil (if the pizza puffs up in the oven, just flatten it slightly after you remove it from the oven). Let it cool. Arrange sliced figs, pieces of goats cheese and slivers of onion marmalade on the pizza, then add watercress leaves and drizzle with balsamic glaze. Slice and serve.
Option 2baked fig pizza with extra mozzarella cheese: Spread the unbaked pizza base with a thin layer of onion marmalade (instead of traditional tomato sauce), then cover with mozzarella cheese. Arrange sliced figs and pieces of goats cheese on pizza base, then bake for 10-12 minutes or untill the cheese is bubbly and golden brown. Remove from oven and cool for 3 minutes. Arrange watercress leaves, season with salt and pepper, slice, then serve immediately.