Apparently I have a little bit of a thing about Figs this year. I ordered 2 packs of 4 from Ocado then bought another two packs of 4 for a pound each in Morrisons. With 16 figs I needed to be inventive! So I put 3 on a pizza of course! (The others were used in a fig upside down cake – recipe on its way).
I made the pizza dough but you could equally buy a ready made base or a pack of the ready made dough in a can that you can get from the pastry section of the supermarket. I do like making my own dough but you do need to have some time in advance to prepare it and wait for it to prove so for a quick weeknight dinner, I’d recommend going pre-made.
The dough I’ve used is the same as for my Super Garlicky Cheesy Tear’n’Share Loaf. It’s quite rich and a bit decadent but hey ho!
Makes 2 pizzas
For the Dough:
45ml (3 tbsp) Water
1 x 7g sachets Fast-Acting Dried Yeast
250g White Spelt Flour
25g Caster Sugar
1/2 tbsp Sea Salt Flakes
20g Salted Butter or Low Fat Spread
70ml Skimmed or Semi-Skimmed Milk
For the Toppings:
8 tbsp Salted Butter
6 Large Red Onions
2 tbsp Sugar
6 Ripe Fresh Figs
12 Slices Serrano Ham
2 Large Handfuls Wild Rocket
3 tbsp Balsamic Vinegar
I’ll not repeat how to make the dough but again direct you to the method on my Super Garlicky Cheesy Tear’n’Share Loaf page. Follow the method until the end of the first prove once the dough has been turned out and lightly kneaded. note that the quantities are halved here so the photos on that post will look much more voluminous.
While the dough is proving, make the caramelised onions by finely slicing 6 Large Red Onions and putting them in a large frying pan on a low heat 4 tbsp Salter Butter and a large pinch of Sea Salt Flakes. You can add little water too to help the onions start to soften if you want to hurry the process along a little.
The onions are nearly ready when they are dark, sticky and soft- this could take a good 45-60 minutes. Add 2 tbsp Sugar and stir through the onions giving it a couple of minutes to caramelise. This helps the sweetness of the onion jam.
When the dough is ready, split it into two halves and roll each half out to fit your baking trays. Mine are a little rectangular so I made rectangle pizza. You can go whichever shape rocks your world.
Spread 4 tbsp Salted Butter over the two bases then divide the caramelised onion mixture over the bases.
Slice 6 Ripe Fresh Figs into half cm slices, discarding the top and bottom slices and arrange the slices over the pizza.
Using your fingers, sprinkle 200g Ricotta over the pizzas so it falls in small clumps – make sure to spread it close to the edges of the base for maximum surface area.
You can now either cover the pizza with cling film and leave it to rise a little and create a slightly thicker pan base or for a thinner crispier base, bake straight away in an oven preheated to 200c or equivalent.
The pizza will only take 10-12 minutes for the dough to crisp up and figs to warm through. The ricotta won’t melt as such so don’t wait for it to do so.
Drape 8 of the 12 Slices of Serrano Ham over the pizzas and top with 2 Large Handfuls Wild Rocket. Drape the remaining 4 slices of ham over the pizzas and drizzle with 3 tbsp Balsamic Vinegar.
Slice and serve immediately.