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.
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But regardless of the toppings, there are definitely utensils and tools that help you cook your perfect pizza.
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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
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Best utensils and tools to cook the perfect pizza
The perfect pizza is a tall order, not least because ‘the perfect pizza’ is pretty subjective. For some, the perfect pizza has pineapple on it; for others, ‘perfect’ is a few basil leaves carefully placed on a Campania buffalo mozzarella and a sauce of San Marzano tomatoes grown in the fertile volcanic soil of Mount Vesuvius, all baked in a woodfired pizza oven.
But regardless of the toppings, there are definitely utensils and tools that help you cook your perfect pizza.
Italian sausage, Kale, Mozzarella and chilli oil
Stone Baked Pissaladiere with Smokey wood-fired Onions
Cornish Four Cheese Pizza