Oven temperature: 230°C
1. Prepare the pizza base:
Place the fresh yeast
in 250ml lukewarm water and stir in the honey.
Add half the flour and stir to form a runny
paste. Cover the dough mixture with a clean
dishcloth and leave in a warm place for about
15 minutes. If you use instant yeast, add the
honey to the water and the instant yeast to the
fl our, then mix everything together as if you are
baking ordinary bread.
2. Use your hands to mix in the remaining
flour and the salt to form a smooth dough.
Knead until soft and elastic. Add more flour if
necessary. Place the dough in a mixing bowl
into which fl our has been sprinkled and cover
with greased clingfilm. Place the bowl in a
warm place to allow the dough to rise until it
has doubled in volume.
3. Preheat the oven. Divide the dough into four
equal parts. Roll each piece of dough into a ball
on a flour-covered surface and then flatten the
ball with the palm of your hand so that it forms
a circle. Use your fingers to stretch the dough
circle into a thinner circle. Coat each circle with
olive oil and place on greased baking sheets
or pizza plates. Season with black pepper and
sprinkle mozzarella cheese on top, followed
by fig slices and walnuts. Finally, sprinkle the
crumbled Gorgonzola cheese and rosemary on
top and bake for 10-15 minutes. Garnish each
pizza with a handful of rocket leaves, drizzle
with olive oil and serve.
Wine suggestion: A blushing rosé will
complement these diverse flavours.