An amazing fig and Cornish blue cheese inspired pizza recipe!
This recipe uses a black olive tapenade instead of a classic tomato or white sauce and roasted ham. Serve with a rocket and walnut salad and balsamic glaze.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
Preheat your pizza oven to 450˚C and then move the fire to one side.
Flour your peel with polenta and throw your pizza dough into a large circle approximately 30cm in diameter. Lay carefully onto the floured peel.
Top the dough with a couple of spoons of tapenade dotted around the dough and fill in the gaps with crumbled blue cheese, figs and ham. Finish with fresh thyme.
Bake for 3 mins and then turn the pizza around. Bake for a further 2-3 minutes until the base is crispy and the cheese melts. Finish with a drizzle of chilli oil.
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
🍅 The Art of Pizza The Queen of Pizzas — The Perfect Margherita The simplicity of perfection There are few dishes as universally loved or as deceptively simple as the Margherita pizza. A perfect balance of exceptional authentic dough, tomato, mozzarella and basil, it is the very definition of Italian elegance and proof that when [...]
The perfect pizza-cooking temperature is 450C – it’s the temperature of those gorgeous vintage wood-fired pizza ovens used by the same family for generations. Ideally, when you’re cooking a pizza, you want heat enough to crisp the crust but not to destroy your toppings. Essentially, whether you have a special pizza oven or are just [...]
Ploughman's Pizza! If I’m honest I wasn’t sure how this pizza would turn out, but I must confess I loved it. What’s not to like? Stone baked pizza dough, wood-fired grilled cheddar, pickled onions, sliced west country ham and a hidden layer of homemade piccalilli. Perfect to enjoy in the garden this autumn. Serve with [...]
🍕 The Art of Pizza The 72 Hour Biga Dough The patience of great pizza Every perfect pizza begins long before it meets the flame. Behind the blistered crust and open crumb lies a quiet process — time, temperature and a living dough that slowly comes to life. The biga method is one of Italy’s [...]
Nero’s Fig & Cornish Blue Cheese
This recipe uses a black olive tapenade instead of a classic tomato or white sauce and roasted ham. Serve with a rocket and walnut salad and balsamic glaze.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Associazione Verace Pizza Napoletana recipe
Related Posts
The Art of Pizza – The Queen of Pizzas, The Perfect Margherita
What temperature should I cook my pizza at?
Ploughman’s Pizza
The Art of Pizza – The 72 Hour Biga Dough