Pizza with Foie Gras, Figs and Arugula

Preheat the oven to 220°C (approximately 425°F).

Crumble the yeast and mix with the sugar and 2 tablespoons lukewarm water until smooth. Mix the flour with the salt in a bowl, make a well in the center and pour in the yeast mixture. Dust with flour, cover, and let rest for 15 minutes in a warm place. Gradually add about 100 ml (approximately 1/2 cup) of lukewarm water and knead with your hands on a work surface to make a smooth dough. Shape into a ball place in a covered bowl for about 1 hour, until the volume has doubled.

Meanwhile, cut the foie gras into pieces. Rinse the arugula, remove the stems and spin dry. Crumble the feta. Rinse the figs, pat dry and cut in half.

Knead the dough again vigorously, working in the olive oil, then divide the dough into four parts. Roll out thinly to make four small pizzas and spread with the tomato puree. Season with salt and pepper and let rest for 15 minutes.

Bake in the preheated oven on the lower rack for 12-15 minutes, until the edge of the pizzas and the underside of the base are crispy.