Figs Pizza Dough Recipes

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FIGS PIZZA DOUGH



Figs Pizza Dough image

Model your dough after the thin, crispy crust renowned chef Todd English serves at his Figs restaurants.

Provided by Martha Stewart

Yield Makes 4 eight-to-ten-inch pizzas

Number Of Ingredients 6

1/4 cup whole-wheat flour
3 1/2 cups all-purpose flour, plus additional flour for rolling
2 teaspoons (1/4 ounce) active dry yeast
2 teaspoons salt
2 teaspoons sugar
2 teaspoons olive oil

Steps:

  • In the bowl of an electric mixer fitted with the dough-hook attachment, combine the whole-wheat flour, all-purpose flour, yeast, salt, and sugar. With the mixer on low speed, gradually add the oil and 1 1/3 cups lukewarm water. Knead on low speed until the dough is firm and smooth, about 10 minutes.
  • Divide the dough into four balls, each about 7 1/2 ounces. Line two baking sheets with parchment paper. Place two balls on each sheet, and cover with a damp towel. Allow the dough balls to rise in a warm spot until they have doubled in size, about 2 hours.
  • To roll out the dough, cover your fingers with flour, then place a ball on a generously floured work surface. Press down on the center of the ball with the tips of your fingers, simultaneously stretching the dough out with your hands. When the dough has doubled in width, use a floured rolling pin to roll the dough out until it is very thin. The outer border should be slightly thicker than the center. Transfer the dough on a spatula (allowing the dough to fold up almost like an umbrella) to a pizza peel or another flat, wide surface. The dough will be more oval than round. If any holes have appeared, pinch them closed. Repeat with the remaining balls.

FIG AND GOAT CHEESE PIZZA



Fig and Goat Cheese Pizza image

This can be used as a main dish or an appetizer. It contains dried figs, caramelized onions and tangy goat cheese on a homemade crust.

Provided by ASHLEY_S

Categories     World Cuisine Recipes     European     Italian

Time 1h18m

Yield 4

Number Of Ingredients 13

1 cup lukewarm water
1 (.25 ounce) envelope active dry yeast
3 cups all-purpose flour
1 teaspoon vegetable oil
1 teaspoon salt
8 dried figs
1 medium red onion, thinly sliced
1 tablespoon olive oil
1 pinch salt
1 teaspoon dried thyme
1 teaspoon fennel seeds
4 ounces goat cheese
1 tablespoon olive oil, or as needed

Steps:

  • Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
  • Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
  • Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
  • Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
  • Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.

Nutrition Facts : Calories 629.9 calories, Carbohydrate 100.8 g, Cholesterol 22.4 mg, Fat 17.9 g, Fiber 8.3 g, Protein 18 g, SaturatedFat 7.2 g, Sodium 736.2 mg, Sugar 22.3 g

FIG PIZZAS



Fig Pizzas image

This non-traditional pie features the sweetness of fruit contrasted with the salty, smokiness of pancetta and olives.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes four 7-inch pizzas

Number Of Ingredients 9

1/2 pound pancetta or bacon, cut into small cubes
2 onions, thinly sliced
2 teaspoons sugar
Freshly ground black pepper
Quick Basic Pizza Dough
Yellow cornmeal, for sprinkling
12 ripe figs, sliced lengthwise 1/4 inch thick
1/2 cup kalamata olives, pitted and coarsely chopped
1/2 cup fresh ricotta cheese

Steps:

  • Heat oven to 400 degrees. Saute pancetta in a medium skillet over medium heat until golden brown and crisp and most of the fat is rendered, 15 to 20 minutes. Remove pancetta from the skillet, and set aside to drain on paper towels. Pour off all but 3 tablespoons of the fat.
  • Add onions to skillet, sprinkle with sugar, and season with pepper; raise heat to medium high. Saute onions, stirring occasionally, until golden brown and slightly caramelized, 15 to 20 minutes. Remove from heat, and set aside.
  • Divide pizza dough into fourths. On a lightly floured surface, roll out each portion to make a 6-to-7-inch rough circle about 1/4 inch thick. Sprinkle two heavy baking sheets with a generous amount of cornmeal. Arrange pizza dough on baking sheets. Prick each circle of dough several times with a fork, leaving a 3/4-inch border.
  • Divide the cooked onions among the pizzas, and spread out over dough, leaving a 3/4-inch border between the onions and the edge of the dough. Arrange the sliced figs over the onions, sprinkle with cooked pancetta and olives, and dot the pizzas with ricotta cheese.
  • Transfer to oven, and bake until pizza dough is crisp and golden and topping is hot and bubbly, 20 to 25 minutes. Remove from oven, and serve immediately.

FIGS PIZZA DOUGH



Figs Pizza Dough image

Chef Todd English favors a thin, crispy crust for the pizzas served at his Figs restaurants. He keeps the dough light by rolling it out instead of tossing it; the addition of whole-wheat flour adds extra texture and heartiness.

Provided by Hollyism

Categories     Low Cholesterol

Time 2h26m

Yield 4 eight-to-ten-inch pizzas, 4 serving(s)

Number Of Ingredients 7

1/4 cup whole wheat flour
3 1/2 cups all-purpose flour, plus additional flour for rolling
2 teaspoons active dry yeast
2 teaspoons salt
2 teaspoons sugar
2 teaspoons olive oil
pizza toppings

Steps:

  • In the bowl of an electric mixer fitted with the dough-hook attachment, combine the whole-wheat flour, all-purpose flour, yeast, salt, and sugar. With the mixer on low speed, gradually add the oil and 1 1/3 cups lukewarm water. Knead on low speed until the dough is firm and smooth, about 10 minutes.
  • Divide the dough into four balls, each about 7 1/2 ounces. Line two baking sheets with parchment paper. Place two balls on each sheet, and cover with a damp towel. Allow the dough balls to rise in a warm spot until they have doubled in size, about 2 hours.
  • Preheat oven with pizza stone to 500°.
  • To roll out the dough, cover your fingers with flour, then place a ball on a generously floured work surface. Press down on the center of the ball with the tips of your fingers, simultaneously stretching the dough out with your hands. When the dough has doubled in width, use a floured rolling pin to roll the dough out until it is very thin. The outer border should be slightly thicker than the center. Transfer the dough on a spatula (allowing the dough to fold up almost like an umbrella) to a pizza peel or another flat, wide surface. The dough will be more oval than round. If any holes have appeared, pinch them closed. Repeat with the remaining balls.
  • Slide pizza onto preheated pizza stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices. Serve immediately. Repeat with remaining dough.
  • Preparation time includes rising time.

Nutrition Facts : Calories 457.5, Fat 3.5, SaturatedFat 0.5, Sodium 1166.3, Carbohydrate 91.8, Fiber 4.3, Sugar 2.4, Protein 13.1

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