Figs Pizza Dough Recipes

FIGS PIZZA DOUGH

Steps:

• In the bowl of an electric mixer fitted with the dough-hook attachment, combine the whole-wheat flour, all-purpose flour, yeast, salt, and sugar. With the mixer on low speed, gradually add the oil and 1 1/3 cups lukewarm water. Knead on low speed until the dough is firm and smooth, about 10 minutes.
• Divide the dough into four balls, each about 7 1/2 ounces. Line two baking sheets with parchment paper. Place two balls on each sheet, and cover with a damp towel. Allow the dough balls to rise in a warm spot until they have doubled in size, about 2 hours.
• To roll out the dough, cover your fingers with flour, then place a ball on a generously floured work surface. Press down on the center of the ball with the tips of your fingers, simultaneously stretching the dough out with your hands. When the dough has doubled in width, use a floured rolling pin to roll the dough out until it is very thin. The outer border should be slightly thicker than the center. Transfer the dough on a spatula (allowing the dough to fold up almost like an umbrella) to a pizza peel or another flat, wide surface. The dough will be more oval than round. If any holes have appeared, pinch them closed. Repeat with the remaining balls.

FIG-PROSCIUTTO PIZZA WITH ARUGULA

Steps:

• For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
• In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
• Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
• For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
• Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!

FIG PIZZAS

Steps:

• Heat oven to 400 degrees. Saute pancetta in a medium skillet over medium heat until golden brown and crisp and most of the fat is rendered, 15 to 20 minutes. Remove pancetta from the skillet, and set aside to drain on paper towels. Pour off all but 3 tablespoons of the fat.
• Add onions to skillet, sprinkle with sugar, and season with pepper; raise heat to medium high. Saute onions, stirring occasionally, until golden brown and slightly caramelized, 15 to 20 minutes. Remove from heat, and set aside.
• Divide pizza dough into fourths. On a lightly floured surface, roll out each portion to make a 6-to-7-inch rough circle about 1/4 inch thick. Sprinkle two heavy baking sheets with a generous amount of cornmeal. Arrange pizza dough on baking sheets. Prick each circle of dough several times with a fork, leaving a 3/4-inch border.
• Divide the cooked onions among the pizzas, and spread out over dough, leaving a 3/4-inch border between the onions and the edge of the dough. Arrange the sliced figs over the onions, sprinkle with cooked pancetta and olives, and dot the pizzas with ricotta cheese.
• Transfer to oven, and bake until pizza dough is crisp and golden and topping is hot and bubbly, 20 to 25 minutes. Remove from oven, and serve immediately.

FIG AND GOAT CHEESE PIZZA

Steps:

• Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
• Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
• Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
• Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
• Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.

FRESH FIG, CARAMELIZED ONION AND GOAT CHEESE GOURMET PIZZA

Steps:

• In a pan saute onions in oil till a caramel color, set aside to cool completely.
• Preheat oven to 450 degrees.
• Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.
• Place on a pan that is dusted with corn meal.
• Spread a thin coat of olive oil on dough.
• Arrange goat cheese, figs cut side up, cooled onions around on crust.
• Top with mozzarella cheese and sprinkle with rosemary.
• Place in oven and bake for 15-20 minutes.
• ALTERNATE method:.
• If grilling preheat grill to medium high.
• Oil one side and place on a clean oiled grill and grill for 4-5 minutes.
• Flip and then lightly spread olive oil on dough.
• Arrange goat cheese, figs cut side up, cooled onions around on crust.
• Top with mozzarella cheese and sprinkle with rosemary.
• Cook a couple more minutes.

RYE PIZZA WITH FIGS, FENNEL, GORGONZOLA & HAZELNUTS

Steps:

• To make the dough, mix the yeast in a small bowl with 2 tbsp warm water and 1 tbsp strong white flour. Leave somewhere warm to 'sponge' for 20 mins or so (this dissolves and activates the yeast). Tip the three flours into a large bowl and make a well in the centre. Pour in the sponged yeast, 1 tsp salt, sugar, oil and 290ml warm water, and mix to form a wet dough. Knead for 10 mins until satiny and elastic, then put in a clean bowl, cover with a cloth and leave to double in size for 2 1/2 - 3 hrs.
• Quarter the fennel bulb lengthways and remove any tough outer leaves. Trim the base of each, thinly slice with a knife or mandolin, then put in a bowl with the lemon juice so it doesn't turn brown.
• Heat the oil in a frying pan, add the onions and a pinch of salt, and fry over a medium heat for 7 mins. Add 1-2 tbsp of water, season with pepper, cover and cook on a low heat for 10 mins until softened. Add most of the fennel, along with the fennel seeds and seasoning, and cook for 3 mins, stirring every so often. If the mixture is still wet, uncover and bubble off any liquid.
• An hour before cooking, heat the oven to its highest setting and put a baking sheet or pizza stone in to heat. Tip the dough onto a lightly floured surface, knead it a little, then halve and roll each piece into a circle or rough square. Lift the dough and, while rotating, stretch with your fingertips until each piece is 30-32cm across and as thin as possible with a slightly thicker edge.
• Sprinkle two large baking sheets with semolina and put the pizza bases on them. Top each base with the cooked onion and fennel mix, then the pieces of raw fennel, leaving a 3cm border. Drizzle with a little olive oil. Put the halved figs on top and spoon on a little balsamic vinegar and a sprinkle of sugar. Grind over some pepper. Carefully slide the first pizza onto the heated baking sheet in the oven. Bake for 8-12 mins until the dough is golden and the figs caramelised. Halfway through the cooking time, dot the pizza with the cheese. Scatter on the toasted hazelnuts and any reserved fennel fronds. Repeat with the second pizza.