200g very strong white bread flour
(grade 00), 1/4 tbs salt, 1/2 a sachet of yeast, 1/4 tsp honey, 1 tbs oliveoil, 130ml warm water, 100ml passata tomatoes, smoked garlic, 100g goats cheese, 2 figs, 100g kamalata olives, balsamic vinegar.
It's no secret that I love figs and goats cheese - I have posted recipes for tarts, salads, toasted sandwiches, stuffed mushrooms, stuffed marrows, linguine and canapes (vegetarian and non) - all of which using the fig and goats cheese combination. There's a reason for this - it's quite frankly sex on a plate! This pizza is one of my favourites and because it just contains a little cheese and a thin crust it's relatively healthy as pizzas go. Try it topped with rocket and a little balsamic glaze.
1) For a quick pizza dough: sift the flour and salt together and pour onto a clean work surface. Make a well in the centre and after dissolving the yeast, oil and honey in warm water, pour into the centre and mix with a fork until it is gradually combined. Dust your hands with flour and kneed until a smooth, elastic dough has formed. Set aside somewhere warm in a covered bowl to rise a little.
2) To make the pizza sauce I minced the smoked garlic (my new favourite ingredient!) into the passata tomatoes and added a little honey and balsamic vinegar to contrast with the goats cheese. Simmer for 5-10 minutes on a low heat.
3) Roll out the pizza dough on a floured surface (as you'll see from the picture I rolled mine into a heart shape. A subtle indication of how much I love fig and goats cheese perhaps!?) until you have about a half centimetre thickness, then spoon the pizza sauce onto it and smooth it out.
4) Top with pitted kamalata olives, relatively thin wedges of fig (I cut in half, then cut each half into thirds) and rough chunks of goats cheese.
5) Bake in the oven for 8-10 minutes at 220 degrees and serve.