As fig season comes to an end, here’s an extremely delicious way of celebrating their seasonality in a savoury form. You’ll also be pleased to know that each serving (half a pizza) counts as 2 of your 5-a-day and provides over 20% of your daily fibre goals!
I use half Roquefort and half buffalo mozzarella in this recipe, as Roquefort (and other blue cheeses) are higher in salt (up to 6 times more salt in some cases). This therefore helps to give the desired salty flavour without the pizza being overly salty.
Makes 1 pizza which will feed 1 very hungry person, or two adequately hungry people
- 1 quantity of sourdough pizza dough
- 2 red onions
- 1 tbsp extra virgin olive oil
- 1 tbsp soft brown sugar
- 1 tsp thyme
- 100ml water
- 4 figs, cut into quarters
- 50g Roquefort or any blue cheese of choice
- 50g buffalo mozzarella
- A large handful of rocket
- Semolina for dusting
- Start by adding the onions, olive oil, sugar, thyme, and water to a pan and cooking over a low heat till soft and caramelised for around 25-30 minutes, making sure the onions don’t burn.
- Meanwhile, preheat the oven to maximum temperature (mine is 275°C fan) and place a heavy bottom tray/pizza stone in the middle of the oven. Allow the oven to reach temperature and wait a further 10 minutes to ensure the tray is fully heated.
- Dust the work surface with semolina, take a ball of dough and place it on the semolina and finely dust with flour.
- Using your fingers, press around the edge 1 cm in to form a crust.
- Using the palm of your hand, press inside this line to flatten the dough in the centre.
- When you can press it no more, pick the dough up and using your knuckles, gently ease the dough out so it becomes thin and slightly transparent. Take care not to rip the dough. Ensure the base has an even covering of semolina.
- Transfer the pizza base onto a pizza peel
- Scatter the cooked onions, figs and cheeses over the top.
- Transfer the pizza onto the tray in the oven using a strong and decisive forward and back motion to slide the pizza off the peel.
- Cook the pizza for anywhere between 6-9 minutes depending on the temperature of your oven. The pizza should have very dark golden blistered crusts, and the mozzarella and passata should be bubbling and start turning golden.
- Remove the pizza from the oven, and scatter with fresh rocket.
- Best eaten straight away.
Per half pizza: 609kcal/ 19g fat/ 9.8g saturated fat/ 82g carbohydrates/ 7.1g fibre/ 24g protein