Rye Pizza With Figs Fennel Gorgonzola Hazelnuts Recipes

RYE PIZZA WITH FIGS, FENNEL, GORGONZOLA & HAZELNUTS

Rye pizza with figs, fennel, gorgonzola & hazelnuts image

Give your pizza a gourmet makeover with sensational ingredients, including tangy Italian cheese and sweet ripe figs - perfect for lunchtime entertaining

Provided by Diana Henry

Categories Dinner, Main course

Time 1h45m

Yield makes 2 x 30cm pizzas

Number Of Ingredients 18

Ingredients

5g active dried yeast
250g strong white flour
125g '00' flour
125g rye flour
½ tsp sugar
1 tsp olive oil
semolina flour , for dusting
1 large fennel bulb , any fronds reserved
juice 1/2 small lemon
1 tbsp olive oil
2 medium onions , halved and very finely sliced
¼ tsp fennel seeds , coarsely crushed in a mortar
a little extra virgin olive oil , for drizzling
12 small figs , halved
1 ½ tbsp balsamic vinegar
a little caster sugar , for sprinkling
180g gorgonzola (or vegetarian alternative), broken into chunks
2 tbsp hazelnuts , halved and toasted

Steps:

To make the dough, mix the yeast in a small bowl with 2 tbsp warm water and 1 tbsp strong white flour. Leave somewhere warm to 'sponge' for 20 mins or so (this dissolves and activates the yeast). Tip the three flours into a large bowl and make a well in the centre. Pour in the sponged yeast, 1 tsp salt, sugar, oil and 290ml warm water, and mix to form a wet dough. Knead for 10 mins until satiny and elastic, then put in a clean bowl, cover with a cloth and leave to double in size for 2 1/2 - 3 hrs.
Quarter the fennel bulb lengthways and remove any tough outer leaves. Trim the base of each, thinly slice with a knife or mandolin, then put in a bowl with the lemon juice so it doesn't turn brown.
Heat the oil in a frying pan, add the onions and a pinch of salt, and fry over a medium heat for 7 mins. Add 1-2 tbsp of water, season with pepper, cover and cook on a low heat for 10 mins until softened. Add most of the fennel, along with the fennel seeds and seasoning, and cook for 3 mins, stirring every so often. If the mixture is still wet, uncover and bubble off any liquid.
An hour before cooking, heat the oven to its highest setting and put a baking sheet or pizza stone in to heat. Tip the dough onto a lightly floured surface, knead it a little, then halve and roll each piece into a circle or rough square. Lift the dough and, while rotating, stretch with your fingertips until each piece is 30-32cm across and as thin as possible with a slightly thicker edge.
Sprinkle two large baking sheets with semolina and put the pizza bases on them. Top each base with the cooked onion and fennel mix, then the pieces of raw fennel, leaving a 3cm border. Drizzle with a little olive oil. Put the halved figs on top and spoon on a little balsamic vinegar and a sprinkle of sugar. Grind over some pepper. Carefully slide the first pizza onto the heated baking sheet in the oven. Bake for 8-12 mins until the dough is golden and the figs caramelised. Halfway through the cooking time, dot the pizza with the cheese. Scatter on the toasted hazelnuts and any reserved fennel fronds. Repeat with the second pizza.

Nutrition Facts : Calories 698 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 109 grams carbohydrates, Sugar 46 grams sugar, Fiber 16 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium

PROSCIUTTO, FIG AND GORGONZOLA PIZZA

Prosciutto, Fig and Gorgonzola Pizza image

This is a fancy little pizza whipped up in no time at all. This is my own recipe found on my blog: www.pickypalate.blogspot.com

Provided by Picky Palate

Categories < 15 Mins

Time 15m

Yield 8 pizzas, 8 serving(s)

Number Of Ingredients 4

Ingredients

8 lightly toasted whole wheat English muffins, split
8 slices prosciutto
8 small fresh figs, thinly sliced
8 tablespoons crumbled gorgonzola

Steps:

1. Preheat oven to 425 degrees F. Place toasted muffins onto a baking sheet. Top evenly with a slice of prosciutto, fresh fig slices then gorgonzola. Bake for 6-9 minutes, or until cheese is slightly melted and crust is crisp.

Nutrition Facts : Calories 163.8, Fat 3.8, SaturatedFat 1.8, Cholesterol 6.3, Sodium 538.1, Carbohydrate 26.9, Fiber 4.4, Sugar 5.4, Protein 7.6

PIZZA WITH FIGS, PROSCIUTTO, GORGONZOLA, BALSAMIC, AND ARUGULA

Pizza with Figs, Prosciutto, Gorgonzola, Balsamic, and Arugula image

Provided by Jeanne Thiel Kelley

Categories Cheese Leafy Green Bake High Fiber Dinner Lunch Vinegar Blue Cheese Fig Meat Arugula Summer Prosciutto Party Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

Cornmeal (for sprinkling)
1 1-pound package purchased pizza dough
2 cups (generous) crumbled Gorgonzola cheese (about 8 ounces)
6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices
2 tablespoons fig balsamic vinegar, divided
8 thin slices prosciutto (from two 3-ounce packages)
1 tablespoon extra-virgin olive oil
8 cups arugula

Steps:

Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.
Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.

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