Rye pizza with figs, fennel, Gorgonzola & hazelnuts

Rye pizza with figs, fennel, Gorgonzola & hazelnuts

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Prep: 1 hr Cook: 45 mins plus 2-3 hrs rising

More effort

makes 2 x 30cm pizzas

Give your pizza a gourmet makeover with sensational ingredients, including tangy Italian cheese and sweet ripe figs - perfect for lunchtime entertaining

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal698
  • fat17g
  • saturates6g
  • carbs109g
  • sugars46g
  • fibre16g
  • protein19g
  • salt1.9g
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Ingredients

    For the dough

    • 5g active dried yeast
    • 250g strong white flour
    • 125g '00' flour
    • 125g rye flour
    • ½ tsp sugar
      Sugar

      Sugar

      shuh-ga

      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    • 1 tsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • semolina flour, for dusting

    For the topping

    • 1 large fennel bulb, any fronds reserved
      Fennel bulb

      Fennel bulb

      Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

    • juice ½ small lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 medium onions, halved and very finely sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • ¼ tsp fennel seeds, coarsely crushed in a mortar
      Fennel seeds

      Fennel seeds

      feh-nell seeds

      A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

    • a little extra virgin olive oil, for drizzling
    • 12 small figs, halved
    • 1 ½ tbsp balsamic vinegar
      Balsamic vinegar

      Balsamic vinegar

      bal-sam-ick vin-ee-gah

      True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

    • a little caster sugar, for sprinkling
    • 180g gorgonzola (or vegetarian alternative), broken into chunks
      Gorgonzola

      Gorgonzola

      gaw-gon-zole-ah

      A blue-veined cheese originating from a small town near Milan in Italy and now made by more than…

    • 2 tbsp hazelnuts, halved and toasted

    Method

    1. To make the dough, mix the yeast in a small bowl with 2 tbsp warm water and 1 tbsp strong white flour. Leave somewhere warm to ‘sponge’ for 20 mins or so (this dissolves and activates the yeast). Tip the three flours into a large bowl and make a well in the centre. Pour in the sponged yeast, 1 tsp salt, sugar, oil and 290ml warm water, and mix to form a wet dough. Knead for 10 mins until satiny and elastic, then put in a clean bowl, cover with a cloth and leave to double in size for 2 1/2 - 3 hrs.

    2. Quarter the fennel bulb lengthways and remove any tough outer leaves. Trim the base of each, thinly slice with a knife or mandolin, then put in a bowl with the lemon juice so it doesn’t turn brown.

    3. Heat the oil in a frying pan, add the onions and a pinch of salt, and fry over a medium heat for 7 mins. Add 1-2 tbsp of water, season with pepper, cover and cook on a low heat for 10 mins until softened. Add most of the fennel, along with the fennel seeds and seasoning, and cook for 3 mins, stirring every so often. If the mixture is still wet, uncover and bubble off any liquid.

    4. An hour before cooking, heat the oven to its highest setting and put a baking sheet or pizza stone in to heat. Tip the dough onto a lightly floured surface, knead it a little, then halve and roll each piece into a circle or rough square. Lift the dough and, while rotating, stretch with your fingertips until each piece is 30-32cm across and as thin as possible with a slightly thicker edge.

    5. Sprinkle two large baking sheets with semolina and put the pizza bases on them. Top each base with the cooked onion and fennel mix, then the pieces of raw fennel, leaving a 3cm border. Drizzle with a little olive oil. Put the halved figs on top and spoon on a little balsamic vinegar and a sprinkle of sugar. Grind over some pepper. Carefully slide the first pizza onto the heated baking sheet in the oven. Bake for 8-12 mins until the dough is golden and the figs caramelised. Halfway through the cooking time, dot the pizza with the cheese. Scatter on the toasted hazelnuts and any reserved fennel fronds. Repeat with the second pizza.

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