It’s figs season and I’m loving it.
Figs, cheese and carbs is a perfect combination, don’t you think? 🙂💚
Btw, why is there no emoji for fig???
Anyway. This time I wanted to test a gluten-free flour I had never tried before. Of course you can use plain flour, if you prefer. You can stick to the same quantities and proof it for three hours just like I did with this one. The dough will rise a lot more, but the end result with this flour was nice and crunchy too.
I used supermarket mozzarella for pizza, not exactly the best one there is but it was the only one I had available. Try with fresh mozzarella or a good pizza one (the drier type).
The figs need to be really ripe and sweet so that they contrast beautifully with the saltiness and zing of Gorgonzola cheese.
Enjoy!
PIZZA FICHI E GORGONZOLA
Serves 1
DOUGH:
250 gr. flour (gluten-free or plain)
150 gr. lukewarm water
8 gr. fresh yeast
5 gr. salt
1 tablespoon of olive oil
TOPPING:
100 gr. mozzarella
70 gr. gorgonzola
3 ripe figs
a few fresh sage leaves
salt and black pepper
Preheat the oven to 215°C.
Mix the yeast with the water until completely dissolved. Add the water to the flour and mix.
Add 1 tablespoon of olive oil and knead well.
Add the salt and incorporate until you obtain a very smooth dough.
Leave to proof for 3 hours, covered with cling film.
Drizzle abundant olive oil over the bottom of the oven dish (28 cm. of diameter) then spread the dough to cover the dish.
Sprinkle the mozzarella over the pizza crust then add the crumbled gorgonzola, the sliced figs and a few sage leaves.
Season with salt and pepper and bake for 18-20 minutes.
