Fig pizzas
Fig pizzas are small, crispy, thin pizzas that combine the bold flavor of cheeses with the sweetness of fresh, late-summer figs: a sweet-savory combination that wins you over from the first bite.
- 400 g of type 0 flour
- 100 g of semolina flour
- 360 ml of water
- 10 g of brewer's yeast
- 10 g of salt
- 1 tablespoon of oil
- 100g of mozzarella
- 100g of Asiago cheese
- 100 g of gorgonzola
- 10 figs
- 30 gr at night
- marjoram
- Place the flours, yeast, and 80% of the water in the bowl of a stand mixer. Knead on low speed for 6-7 minutes, until the dough is smooth and homogeneous. Add the salt and gradually pour in the remaining water, continuing to knead. Once the dough has completely absorbed the liquid, continue kneading for another 10 minutes, until the dough is well-strung: it should pull away from the sides of the bowl.
- Shape the dough into a ball and transfer it to a lightly greased bowl. Cover with plastic wrap and let rise until doubled in size.
- Knead the dough and transfer it to a lightly floured surface. Divide it into portions of about 80g each, forming smooth, tightly closed balls. Place them on a baking sheet dusted with semolina, spacing them apart. Cover and let rise until soft and well-risen. Roll out each ball on a well-oiled baking sheet until very thin.
- Cut the three types of cheese into regular cubes.
- Bake at the bottom of the oven at the highest temperature for 6-7 minutes, until lightly golden and crispy. Remove from the oven and top with diced gorgonzola, fior di latte, and asiago cheese. Return to the oven in the middle rack for another 5 minutes, until the cheeses are completely melted.
- Cut the figs into wedges and chop the walnut kernels.
- Remove from the oven and garnish immediately with the fresh figs cut into wedges, the chopped walnuts and a few marjoram leaves.
- The fig pizzas are ready: all that's left to do is serve them piping hot, if you like, adding a drizzle of honey on top.
- For a slower rise and a more digestible dough, you can let the dough rest in the refrigerator for 12-24 hours and take it out a couple of hours before shaping the balls. If you don't have a stand mixer, knead by hand following the same times, adding a few minutes. The fig pizzas are best enjoyed freshly made, while the crust is still crunchy. Baked bases without toppings can be stored for a day at room temperature, wrapped in a cloth, or they can be frozen and topped with cheese and figs immediately.
How to make fig pizzas
Place the flours, yeast, and 80% of the water in the bowl of a stand mixer. Mix on low speed for 6-7 minutes, until the dough is smooth and homogeneous.
Add the salt and gradually pour in the remaining water, continuing to knead. Once the dough has completely absorbed the liquid, continue kneading for another 10 minutes, until the dough is well-strung: it should pull away from the sides of the bowl.
Take the dough and transfer it to a lightly floured surface. Divide it into portions of about 80 g, then shape them into smooth, tightly closed balls.
Arrange them in a baking pan dusted with semolina, spacing them apart. Cover and let them rise until soft and puffy.
Roll out each dough ball on a well-oiled baking tray until you obtain a very thin base.
Place in the oven at the lowest temperature and cook for 6-7 minutes, until lightly golden and crispy.
Remove from the oven and top with diced gorgonzola, fior di latte, and asiago cheese.
Return to the oven in the middle for another 5 minutes, until the cheeses are completely melted.
For a slower rise and easier-to-digest dough, you can let the dough rest in the refrigerator for 12-24 hours and take it out a couple of hours before shaping the balls. If you don't have a stand mixer, knead by hand following the same times, adding a few minutes.
Fig pizzas are best enjoyed freshly made, while the crust is still crispy. Baked bases without toppings can be stored for a day at room temperature, wrapped in a cloth, or they can be frozen and topped with cheese and figs.
