Fig Pizza
Luis Perez of Peels on Wheels tops a light, crispy NY-style base with fig and prosciutto, drizzled with gorgonzola cream for a perfect sweet-savoury harmony.
- Prep Time
- 20 minutes
- Cook Time
- 5-6 minutes
Ingredients
- Makes
- 2 pizzas
Recommended Equipment
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Instructions
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Step 1
Preheat the Gozney, bring the oven to 450–500°C / 840–930°F, ensuring a strong, even heat across the stone.
Step 2
To prepare the prosciutto, lay the slices on top of one another and trim into strips roughly 1.5cm wide. Place into a pan over medium heat and cook until the fat has rendered and the strips are crisp with a light snap. Break into small pieces and set aside.
Step 3
To make the gorgonzola crème, add the double cream to a pan and bring gently up to heat. Before it reaches boiling point, add the gorgonzola and stir to melt. Continue to cook gently, stirring regularly, until reduced by half and thickened to a smooth, pourable consistency. If it gets too thick for serving place the bowl on top of the oven to heat gently and warm through.
Step 4
To prepare the figs, slice into rounds just under 2mm thick, keeping them delicate so they soften and lightly caramelise in the oven.
Step 5
To assemble the pizza, place a dough ball onto a lightly floured work surface and gently press from the centre outwards, pushing the air towards the edge to form a defined crust. Lift and stretch the dough over the backs of your hands, rotating as you go, until you have a 10- 12 inch base of even thickness.
Step 6
Sprinkle over the shredded loaf mozzarella followed by the mozzarella and the sliced figs. Place onto a lightly floured peel, give it a final stretch and launch into the oven. Bake for 60 - 90 seconds, turning regularly to ensure an even bake, until the crust is risen and charred in places and the figs have softened.
Step 7
To finish, remove from the oven, slice and garnish with a few fresh thyme leaves, Parmigiano Reggiano, crispy prosciutto pieces and a drizzle of gorgonzola crème.
