Too little is it considered, while we gaze on aristocratic beauty, how much good food, soft lying, warm wrapping, ease of mind, have to do with the attractions which command our admiration.
– Samuel Lover
The sweet purple fruits signal the slow arrival of fall. Freshly cut in quarters they are delicious, but combined with creamy ricotta cheese, an overflow of virgin olive oil, on a crispy hot pizza dough and drizzled with honey, they become a literal slice of heaven. Try this one, you won’t regret it.
Homemade Fig, Ricotta and Honey Pizza
YIELDS: 4 SMALL OR 2 LARGE PIZZAS
Pizza Dough adapted from Jamie Oliver Basic Pizza Dough
1 kg Bread Flour
18 g Fresh Yeast (or alternately 2 x 7 g Fresh Yeast)
1 tablespoon honey
1 teaspoon sugar
1 tablespoon beer
650 mL lukewarm water
2 tablespoons Olive Oil
50 g Fresh Mozzarela
80 g Ricotta
8 Sliced Fresh Figs
50 g Sliced Italian Sausage(optional)
Tablespoon of Semolina
Handful of Arugula Leaves
Drizzle of Honey
- Pile the flour and salt on to a clean surface and make an well in the centre. Add your yeast, sugar and honey to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
- Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge. Continue to mix, bringing in all the flour. Add the beer and olive oil and when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
- Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
- Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes.
- Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top. Continue doing the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with cling film and put them in the fridge
- When you’re ready to cook them, preheat your oven to its highest setting.
- Put two of the rolled-out dough rounds onto each of two oiled baking sheets that are covered in semolina. At this stage you can apply your topping. Smear the extra virgin olive oil over the base of your pizzas and spread it out to the edges. Tear over the mozzarella and scatter with the ricotta cheese. Add the sliced figs and drizzle with the honey as well as a tiny bit of extra virgin olive oil and add a pinch of salt and pepper. Dab olive oil on the crust and powder with semolina to ensure a crispy crust.
- Bake for 10-12 minutes until golden and crispy and serve with fresh arugula scattered on top.
Combine with a dry sherry or Shiraz wine for a sweet pairing.