White pizza with goat cheese, honey and figs
For the dough (you can also use dough bought from your baker) :
- 250 g wheat flour (type T45)
- 1 tsp. dry yeast
- 1 tsp. fine sea salt
- 180 ml warm water
- 1 tbsp. olive oil, and more for brushing
- 1 tbsp. Augier thyme honey
For the filling :
- 2 cloves of garlic, crushed
- 100g mozzarella cheese
- 100g grated parmesan cheese
- 4 large fresh figs, sliced
- 1 medium red onion, chopped
- 100g fresh goat cheese, cut into slices
- 1 tbsp. Augier honey (chestnut honey if you like strong honey, otherwise a lighter honey like acacia will do)
- 1 tbsp. pine nuts
- 100g arugula
-Salt & pepper
Recipe:
For the pizza dough: in a large bowl, mix the flour, dry yeast and salt.
Using a measuring cup, measure out the required amount of warm water and mix with the olive oil and thyme honey.
Add the wet ingredients gradually to the flour and mix well, finishing with your hands.
Form into a ball and transfer to a large clean bowl, covered with a clean tea towel.
Leave to rest at room temperature until the dough doubles in size, about 1 hour minimum.
Place the dough on a sheet of baking paper.
Roll out and stretch the dough to a diameter of about 30 cm.
Use a rolling pin if you need to make the dough a little thinner.
Preheat the oven at 220°C.
Slide the pizza with its greaseproof paper onto an ovenproof tray.
Brush the edges of the pizza with olive oil and sprinkle with crushed garlic and fresh thyme.
Crumble the mozarella and grated parmesan, then top with the sliced ingredients (figs, red onions and goat's cheese). Drizzle with honey to finish.
Toast the pine nuts in a small pan.
Set aside in a small bowl until ready to use.
Bake for 12 to 15 minutes.
Remove the pizza from the oven and sprinkle with pine nuts and rocket salad just before serving.
