zoom Fig, shallot and gorgonzola pizza with rocket

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    Fig, shallot and gorgonzola pizza with rocket

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 2


    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. 

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    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue


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