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🍕 Blue Cheese Fig and Nut Pizza

833 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Sieve the flour into a bowl.
  2. 2. Make a well in the center of the flour.
  3. 3. Crumble the yeast into the well.
  4. 4. Add the sugar to the yeast.
  5. 5. Pour in a small amount of water.
  6. 6. Sprinkle a little flour over the liquid.
  7. 7. Stir these ingredients together to form a small starter dough.
  8. 8. Dust the starter with flour.
  9. 9. Cover the bowl.
  10. 10. Let the starter rise in a warm place for 15 minutes.
  11. 11. While the dough rises, bring a pot of water to a boil.
  12. 12. Make a cross-shaped cut on the bottom of each tomato.
  13. 13. Lower the tomatoes into the boiling water.
  14. 14. Immediately transfer the tomatoes to cold water to stop the cooking process.
  15. 15. Peel the skin off the tomatoes.
  16. 16. Cut the tomatoes into quarters.
  17. 17. Remove the seeds from the tomato quarters.
  18. 18. Dice the tomato flesh into small cubes.
  19. 19. Place the salt and oil around the edge of the dough bowl.
  20. 20. Knead all ingredients together thoroughly.
  21. 21. Add water gradually while kneading.
  22. 22. Stop adding water when the dough is soft but not sticky.
  23. 23. Cover the dough.
  24. 24. Let the dough rise for 30 to 40 minutes until it has doubled in size.
  25. 25. Heat some oil in a saucepan.
  26. 26. Peel the garlic clove.
  27. 27. Dice the garlic finely.
  28. 28. Sauté the garlic in the oil until fragrant.
  29. 29. Add the diced tomatoes to the pan.
  30. 30. Cook the tomatoes with the garlic for a short time.
  31. 31. Stir in the thyme.
  32. 32. Let the sauce simmer for about 2 minutes.
  33. 33. Season the sauce with salt and pepper.
  34. 34. Remove the saucepan from the heat.
  35. 35. Slice the mozzarella cheese.
  36. 36. Crumble the Gorgonzola cheese into small pieces.
  37. 37. Slice the hazelnuts or chop them coarsely.
  38. 38. Gently clean the figs.
  39. 39. Cut the figs into quarters.
  40. 40. Preheat the oven to 220°C.
  41. 41. Line two baking sheets with baking paper.
  42. 42. Take the dough out of the bowl.
  43. 43. Knead the dough firmly again on a floured surface.
  44. 44. Divide the dough into four equal pieces.
  45. 45. Roll each piece of dough into a pizza base.
  46. 46. Place the rolled dough onto the baking sheets.
  47. 47. Brush the dough with a little oil.
  48. 48. Spread the tomato sauce over the dough.
  49. 49. Leave a narrow border around the edge of the pizza.
  50. 50. Distribute the mozzarella slices over the pizzas.
  51. 51. Scatter the crumbled Gorgonzola over the pizzas.
  52. 52. Sprinkle the hazelnuts over the pizzas.
  53. 53. Bake the pizzas for about 15 minutes until golden brown.
  54. 54. A few minutes before the baking time is up, place the fig quarters on the pizzas.
  55. 55. Finish baking the pizzas with the figs on top.

Nutrition per serving