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Ingredients
1 tbsp olive oil
4 echalion shallots, thinly sliced (approx. 3-4)
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
1 handful wild rocket leaves
Method
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.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,729kJ/ 652kcals
Fat
30g
Saturated Fat
11g
Carbohydrates
62g
Sugars
16g
Fibre
9g
Protein
28g
Salt
2.9g
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