I’m not entirely sure what to call this- a pizette? A flatbread? Does anyone care? Probably not. What’s important is that it’s a delicious mix of smoky, sweet, salty, satiating and all the good things (which I don’t want to list because it will ruin the alliteration I’ve got going there).
- 500g strong white bread flour, plus a little extra for dusting
- 5g salt
- 7g fast action dried yeast
- 1tbsp. Nigella seeds
- 325ml lukewarm water
- A little olive or rapeseed oil
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 3-4 ripe figs
- 100g Oxford Blue cheese, crumbled
- 100g feta, crumbled
- A few sprigs of dill
- A few torn mint leaves
- 2tbsp. Runny honey
- Large pinch of smoked sea salt
- Black pepper
- Start off by making the dough. Place the flour, salt, yeast and nigella seeds in a large bowl (or bowl of a stand mixer with dough hook attachment) and mix together with a wooden spoon to combine.
- Add the lukewarm water and bring together, then tip out onto a clean surface and knead for about 10 minutes, until smooth and elastic (or use a dough hook on a medium speed for around 5 minutes). Transfer the dough to a lightly oiled bowl and cover with oiled cling film or a damp, clean tea towel. Leave to prove for 1-1.5 hours or until at least doubled in size.
- While the dough is proving, sauté the red onion in a little oil until very soft then add the garlic and saute for one minute. Set aside. Slice the figs into rounds. Gently heat the honey and add the smoked salt (heating it allows the flavour to infuse). Set aside.
- Once the dough is ready, knock back by punching down the centre. Split the dough into four and shape into balls. Cover with a damp tea towel.
- Heat your grill to 200c. Heat a little oil in a small frying pan (about 8 inches diameter) over a medium/high heat. Take your first ball of dough and, working quickly, stretch to around 8 inches, leaving the edges a little thicker than the centre. Place into the hot pan, stretching a little more and re-adjusting if necessary.
- Add a quarter of the onion first, followed by a quarter of the cheeses and 4-5 slices of fig. Cook in the pan until the base is golden brown and crisp (around 3-4 minutes) then drizzle over a little more oil and transfer to the grill and continue to cook for around 5 minutes or until the dough is golden and cooked through and the toppings are nicely caramelised. To finish, add some of the smoked salt honey, a few herbs and a good grind of black pepper. Repeat this process with the remaining dough and toppings.