olive oil, for brushing- ½ cup store-bought caramelised onion or chutney
- 2 green figs, halved
- 2 black figs, halved
- 70g rocket (arugula) leaves
- ½ bunch chives, trimmed
- 2 buffalo mozzarella, torn
- balsamic vinegar and olive oil, extra, to serve
pizza dough
- 1 teaspoon dry active yeast
- ¼ teaspoon caster (superfine) sugar
- ¾ cup (180ml) lukewarm water
- 1 ½ cup (225g) plain (all-purpose) flour, sifted
- ½ teaspoon sea salt flakes
- 2 teaspoons olive oil
To make the pizza dough, place the yeast, sugar and water in a small bowl and stir to combine. Set aside in a warm place for 5 minutes or until bubbles start to appear on the surface. Place the flour and salt in a bowl and make a well in the centre. Add the yeast mixture and olive oil and stir with a butter knife until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a lightly greased bowl, cover with a clean tea towel and set aside in a warm place for 30 minutes or until the dough has doubled in size. Heat a char-grill pan or barbecue over high heat. Halve the dough and roll each out into 20cm rounds to 3mm thick. Brush with olive oil and char-grill or barbecue for 4–5 minutes each side or until cooked through. Spread the pizza bases with caramelised onion and top with figs, rocket, chives and mozzarella. Drizzle with vinegar and extra olive oil to serve. Serves 6.
