Fig, shallot and gorgonzola pizza with rocket
This pizza includes cliced figs, soft, fried shallots and creamy gorgonzola, topped with peppery rocket.
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 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
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.
Typical values per serving when made using specific products in recipe