- 15 grams fresh Yeast
- 1 pinch Sugar
- 400 grams Pastry flour
- 4 tablespoons Olive oil
- 8 Figs
- 200 grams Hard cheese (such as Pecorino)
- Pastry flour (for the work surface)
- 1 handful Arugula
For the dough, crumble the yeast in a bowl, stir the sugar and 175 ml (approximately 3/4 cup) of lukewarm water and stir until smooth. Combine the yeast with the flour, olive oil and 1 teaspoon salt and knead to a smooth dough. Cover and let rise in a warm place for at least 1 hour.
Preheat the oven and a baking sheet to 240°C (approximately 465°F).
Rinse the figs and cut into wedges. Grate the cheese.
Knead the dough again on a floured work surface and divide into 4 portions. Roll each portion into thin ovals. Place on baking sheet and sprinkle with the cheese. Top with the figs bake until golden, about 10 to 15 minutes.
Rinse, trim and dry shake the arugula. Take the flatbread pizzas from the oven and serve garnished with arugula.