Everyone loves pizza, and this one is a bit different and a little more refined than your regular tomato and pepperoni. Give it a try- it’s really moreish and the homemade dough is thin, crisp and delicious!
For the dough (makes 2 large pizza bases), you will need: 10g fast action dried yeast, 1tsp caster sugar, 110ml warm water, 200g strong white flour, 1tbsp olive oil, 1tsp salt
Place the flour, salt, sugar and yeast in a bowl and quickly mix together. Add the olive oil and water in one go and mix together with a cutlery knife until it comes together. Form into a ball of soft but not sticky dough and knead for 10 minutes.
Oil the bowl and return the dough to it. Cover with oiled cling film and leave to rise in a warm place for 1 hour.
For the topping, you will need: 6 figs, 1 small goats cheese log, thyme leaves, honey, 2 red onions, 1tsp brown sugar, 2tbsp basil pesto, sea salt, black pepper
While the dough is rising, prepare the toppings. For the onions, slice finely and sweat with oil on a low heat in a saucepan until soft and translucent. Once soft, up the heat, add the brown sugar and allow to caramelise, stirring occasionally to prevent catching. Set aside to cool.
Slice the figs thinly, crumble or slice the goats cheese and pick the thyme leaves. If you’d like to make your pesto check out my wild garlic variety here.
Assembling your pizzas: you will need some semolina and extra flour
Preheat the oven to 220c or the highest setting. Place 2 flat trays in the oven sprinkled in semolina.
Take your risen dough (it should doubled in size), knock back (by quickly knocking excess air out) and split in two. Roll out on a floured surface to about 5mm thick (don’t worry too much about the shapes, just make them as circular as you can- or make rectangular pizzas like mine!). Make sure the bases are moveable and not stuck to the surface at this stage.
Spread the pesto thinly on each pizza then add the caramelised onion, figs and goats cheese. Sprinkle over the thyme and drizzle on some honey. Finish with a sprinkling of sea salt and a crack of pepper.
Now comes the tricky bit; take a third flat baking tray and sprinkle with semolina. Very quickly slide it under the first topped pizza in one movement then transfer it to the preheated baking tray in the oven in another quick jolt. Repeat with the second pizza and bake for 8-10 minutes (this movement takes time to perfect but it produces well cooked dough with crisp bases!).
When the pizza is ready dress in some good quality olive oil and top with rocket.