Exquisite option full of interesting flavors to a meeting with friends or for a delicious family dinner.
Ingredients
(1 large pizza)
For the dough
- 1 1/8 cups hot water
- 3 teaspoons active dry yeast
- 1 teaspoon honey
- 1 tablespoon olive oil
- 3 cups flour
- 1 teaspoon salt.
For toppings
- 2 garlic cloves, minced
- 8 fresh figs, sliced
- 4 slices bacon, slightly crunchy
- 226 grams grated Fontina cheese
- 113 grams of crumbled gorgonzola cheese
- 2 cups fresh arugula
- 1 tablespoon olive oil
- Pinch salt and pepper.
Preparation
For the dough
- In a large bowl combine the water, yeast, honey and olive oil. Mix with a spoon and let it sit until it becomes frothy, about 10 minutes. Add 2½ cups flour and salt, stirring with a spoon until the dough is unified but still smearing.
- Using your hands form a ball with the dough and incorporate the remaining flour, knead on a floured surface for a few minutes. Spraying the same bowl with olive oil and accommodates the mass inside, turning to cover. Cover with a towel and settles into a warm place to increase its size for about 1½ hours.
- Once the dough has increased its size punch and fit it on the floured surface. Shape the dough in the shape you prefer and accommodates the dough on a baking sheet. Again use the towel to cover the dough and let sit in a warm place for 10 minutes.
- Preheat oven to 190° C.
- Arrange the dough on a baking sheet. Top with a little olive oil and garlic, spread half the Fontina cheese. Add the figs and bacon on the pizza, cover with remaining Fontina cheese and Gorgonzola cheese.
- Bake 25 to 30 minutes, until the cheese and dough are golden brown and bubbly. Remove from oven and cool for 5 to 10 minutes.
- Toss arugula with a little olive oil, salt and pepper and add it to the pizza.
- Serves.