This fig and Gorgonzola pizza takes almost no hands-on preparation time and looks really impressive. Fig and Gorgonzola go really well together, the sweet and salty, smooth and crunchy combinations are heavenly.
It’s a dish that makes a nice change from a more traditional tomato and mozzarella pizza, and no-one complains there’s no meat on it.
I make pizza dough fresh with my bread maker – it’s a breeze and tastes fantastic – but you can use ready bought pizza dough. Amazon has a great deals on entry level bread machines at the moment.
A bread maker is a great addition to any kitchen, it also allows you to turn most things in the refrigerator into a pizza for dinner.
- Prep time:
- Cook time:
- Ready in:
- Feeds: 3 greedy people
- Pizza Dough:
- 1/2 tsp dried yeast
- 200 g strong white bread flour
- 1 tbsp extra virgin olive oil
- 125 ml water
- Pizza Topping:
- Olive oil for brushing
- 3 fresh figs
- 1/2 cup cubed Gorgonzola
- If you want to make your own pizza dough in a bread-maker pop all the dough ingredients in the maker and set it to run on the “pizza” cycle
- If you’re using store bought dough, follow package directions
- Preheat the oven to 450F/230C/Gas8
- If you have a pizza stone pop that in the oven to preheat
- Skin the figs and slice them about 1/8″ thick
- Stretch the dough to a pizza stone size (or pizza size if you’re using a baking tray)
- Brush the surface of the pizza with olive oil
- Sprinkle the Gorgonzola over the pizza
- Top with fig slices
- Transfer to pizza stone or baking tray (carefully)
- Bake in oven for 12 minutes
- Remove and serve immediately
Pizza stones cook your pizza from the bottom up as well as the top for a more authentic crisp Italian pizza. There’s no need to break the bank with a hand crafted pizza stone from Naples. This one works great and it’s cheap enough to allow you to get two to double up when cooking for a crowd.
A pizza peel makes it easy to slide your pizza onto the hot stone. Wood ones are prettier than steel ones and can be used as serving platters. Just coat it with a sprinkling of cornmeal to make “rollers” for your raw pizza to slide off.