Photo: Marina Oliphant
- extra virgin olive oil
- For the pizza dough
- 2 tsp instant yeast
- 1/2 tsp salt
- 200g plain flour
- 2 tsp olive oil
- 1/2 cup lukewarm water
- For the topping
- 1/2 cup caramelised onions
- 100g fresh mozzarella, sliced
- 4 ripe figs, unpeeled and thickly sliced crosswise
- 1 tsp freshly chopped rosemary
- sea salt
- freshly ground pepper
- 150g taleggio (or other washed-rind cheese)
Mix yeast, salt and flour. Mix water with oil and beat into ingredients. Knead until smooth and elastic. Turn into a lightly oiled bowl, cover with plastic film and allow to double (about 1 1/2 hours). Knock back, fold gently in four and allow to rise again for about 30 minutes.
Flatten and shape.
Preheat oven to 220C. Lightly oil a 26cm pizza tray.
Roll out dough and transfer to pizza tray. Press down with fingertips to dimple surface. Smear over caramelised onion and cover with mozzarella and figs. Sprinkle with rosemary and sea salt, grind over pepper and dot with cheese. Drizzle with 1 tablespoon extra virgin olive oil and bake for 15 minutes until edges are very crisp and cheese is bubbling. Slip onto a board and cut into quarters.
- Course - Main-course