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Fig, shallot and gorgonzola pizza with rocket
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1 tbsp olive oil
3-4 echalion shallots, thinly sliced
1 tbsp balsamic vinegar
plain flour, for dusting
220g frozen wholemeal pizza dough ball, defrosted
4 ripe figs, sliced
20g walnuts, roughly chopped
100g gorgonzola piccante, chopped
handful wild rocket leaves
1. Preheat the oven to 240°C, gas mark 9 (or to the oven’s highest setting). Put the oil and shallots in a large frying pan with a pinch of salt. Cook over a low-medium heat for 15 minutes, stirring often, until soft and golden. Add the vinegar and cook for 1-2 minutes more. Set aside to cool slightly.
2. Use a little flour to dust the work surface and rolling pin, then roll out the pizza base to a 30cm-diameter circle. Transfer to a large baking sheet and cover with the shallot mixture, figs, walnuts and gorgonzola.
3. Bake at the top of the oven for 8-10 minutes (or 12 minutes if the oven is a little under 240°C). Season with black pepper and finish with the rocket.
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2018.