Fig, gorgonzola and fennel flower pizzette
SERVES 4-6 | PREP 20 MINS PLUS RISING | COOK 15 MINS | EASY
DOUGH
200g fine semolina, plus extra for dusting
300g ‘0’ flour
5g fresh yeast or 3g dried fast-action yeast
10g salt
olive oil, for the bowl and drizzling
TOPPING
8-10 black figs, each cut into six
300g gorgonzola, cut into
small pieces
handful of wild fennel flowers, rocket or basil leaves
My favourite pizza of all, bianco (without tomato sauce), but with sweet and jammy figs and the salty, creamy tang of gorgonzola. The wild fennel adds a lovely fragrant note and a splash of colour but you could add a shaved fennel salad alongside if you prefer. Leaves of peppery rocket and strips of speck/prosciutto are also welcome additions. Walnuts are delicious, too. You can make these as a sharing dish for a summer supper or have one each. I add fine semolina to the dough, which makes it extra spongy and crisp, but if you find it hard to get hold of, use
