Pizza with figs, Gorgonzola, walnuts and rocket
|25.00 g||fresh yeast|
|250.00 ml||water — lukewarm|
|890.00 ml||flour — cake|
|45.00 ml||fresh chillies — 573|
|0.00 0||salt and freshly ground black pepper — to taste|
|0.00 0||topping — TOPPING|
|100.00 g||mozzarella cheese — grated|
|0.00 0||figs — fresh, sliced|
|50.00 g||walnuts — chopped|
|250.00 g||gorgonzola cheese — crumbled|
|5.00 ml||fresh rosemary — chopped|
|0.00 0||fresh chillies — 573|
Oven temperature: 230 °C.
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 with a clean kitchen towel 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 flour, then mix everything together as if you were baking ordinary bread.
Use your hands to mix in the remaining fl our 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.
Divide the dough into four. Roll each piece of dough into a ball on a flour-covered surface and then flatten with the palm of your hand to form 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 in a preheated oven for 10 to 15 minutes. Garnish with a handful of rocket leaves, drizzle with olive oil and serve.
Optional: Use ready-made pizza bases