Pizza with Blue Cheese, Figs and Nuts
Ingredients
- For the dough
- 400 grams Pastry flour
- 30 grams Yeast
- 1 tsp sugar
- 250 milliliters warm water
- 1 tsp salt
- 50 milliliters olive oil
- Pastry flour (for the work surface)
- For topping
- 6 Tomatoes
- 1 garlic clove
- 1 Tbsp thyme
- 4 Bocconcini
- 200 grams Gorgonzola
- 50 grams shelled Hazelnuts
- 4 Figs
- salt
- freshly ground peppers
Preparation steps
For the dough: Place the flour in a bowl, make a well in the center and crumble in the yeast. Add the sugar and stir with some of the water until smooth. Sprinkle with flour, cover and let rise for 15 minutes in a warm place. Meanwhile, blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and dice.
Add the salt and oil to the bowl and knead well (this can be done by hand or with a dough hook of a mixer. The dough should be soft but is not sticky.
Cover the dough and let stand in a warm place until doubled in bulk, 30-40 minutes.
For the topping: In a saucepan, heat some oil. The garlic peel, finely dice and sauté until translucent. Add the tomatoes and sauté briefly. Add the thyme and simmer for about 2 minutes, season with salt and pepper and remove from heat. Cut the mozzarella into slices, crumbled the Gorgonzola. Slice or coarsely chop the hazelnuts. Rinse the figs, quarter and remove the stems.
Preheat the oven to 220°C (approximately 425°F). Line two baking sheets with parchment paper.
Take the dough out of the bowl, knead on a floured surface and divide into four pieces. Knead each piece and roll out to a thin round. Brush the dough with some oil and spread the tomato sauce on top, leaving a narrow border. Divide the mozzarella and gorgonzola on the pizza. Sprinkle the hazelnuts and bake until golden brown, about 15 minutes. Shortly before the end of the baking time, scatter the figs on the pizzas.
