[donotprint] Fresh figs…yes I have been out making a further dent in my wallet buying fresh figs for a 1 euro a pop; but they are so worth it!
The last lot I bought were ruby red inside and twice the size of the latest handful but both varieties were equally delicious. Every time I get my hands on them I like to make the most of them mixing them with all my favourite pairings..
Walnuts, goats cheese, balsamic and basil…
All on top of a wholegrain spelt pizza base.
Served up for one to selfishly enjoy. Absolute heaven. I sliced and grilled the little figs before placing them on the half cooked pizza base in as neat a fashion as I could manage.
A little baking, a little more grilling…the cheese got time to melt, the balsamic time to reduce and the walnuts time to get even more toasty.
Place the pizza under the grill after it’s had about 12 minutes in the oven just gives it a chance to brown that little bit more both on the top and round the edges. If you want that crispy crust it’s a must.
Every time I have pizza I wonder why I don’t make it more often. So quick and easy and the ideal platform to allow all your favourite goodies to shine. I sprinkled this baby with lots of fresh shredded basil and drizzled it with the syrupy balsamic… Leaning in to a close up the aroma was nothing short of fantastic.
If you’re as big a fig fan as I here’s a couple of other recipes you should try…after you try the pizza of course!
And of course one of the most wonderful pizzas ever…if you’re a fig enthusiast like myself! [/donotprint]
Fig Goats Cheese and Walnut Spelt Pizza
Servings – 1
Preparation Time – 10 minutes
Cooking Time – 20 minutes
Wholegrain spelt pizza base
- 60g (1/2 cup) Wholegrain Spelt Flour
- 65ml (1/4 cup) Water
- 1/2 tsp Baking Powder
- 40g (1.5oz) soft goats cheese
- 4 small figs finely sliced
- 1/4 small white onion finely sliced
- 1/2 tsp olive oil
- 1 tbsp fresh basil shredded
- 65ml (1/4 cup) balsamic vinegar
- Preheat oven to 200C (400F).
- Mix together pizza base ingredients and put to one side.
- Place fig slices under a preheated grill for 4-6 minutes, turning at least once.
- Add onion to a pan with 1/2 tsp olive oil and cook for 3-5 minutes until translucent and starting to brown slightly.
- Next add your roughly chopped walnuts to a dry pan and toast for a couple of minutes, tossing to ensure they don’t burn.
- Place your pizza dough on a non stick baking tray and spread out to a thin round using wet finger tips. The dough will be wet, don’t worry this is the way it should be!
- Bake pizza base for 6-8 minutes without any toppings. Remove from the oven and lay all toppings with the exception of the basil and walnuts on top. Return to the oven for a further 2-4 minutes, until the cheese has softened.
- Meanwhile place balsamic in a pot, bring to the boil and simmer for 5-7 minutes, until thick and syrupy (it will have reduced by about 50%).
- Sprinkle over your walnuts; At this stage you could bake for a further 3-5 minutes or place under a preheated grill for about 3 minutes to brown the top.
- Drizzle with balsamic and serve immediately with shredded basil strewn over the top