This pizza is an excellent starter and gets all the taste buds tingling. I like to quarter it in the kitchen and serve it on a bed of lightly dressed salad leaves. This recipe makes enough for 1 generous wedge of pizza per person.
extra-virgin olive oil
½ Basic Pizza Dough (recipe in the Cook’s Companion App or book)
½ cup Caramelised Onion (recipe in the Cook’s Companion App or book)
100 g fresh mozzarella cheese, sliced
4 ripe figs, unpeeled and thickly sliced
1 teaspoon rosemary, freshly chopped
freshly ground black pepper
150 g washed-rind cheese (taleggio, munster, Milawa gold), or blue cheese (gorgonzola, Gippsland blue)
Preheat oven to 220°C and lightly oil a 26 cm pizza tray. Roll out fully risen pizza dough to a 24 cm round and transfer to pizza tray. Press down with fingertips to dimple surface. Smear over caramelised onion and cover with mozzarella and figs. Sprinkle with rosemary and sea salt, grind over pepper and dot with cheese. Drizzle with 1 tablespoon extra-virgin olive oil and bake for 15 minutes until edges are very crisp and cheese is bubbling. Slip onto a board, quickly cut into quarters and arrange on a bed of salad leaves to serve.