Best Fig And Taleggio Pizza Recipes

FIG AND TALEGGIO PIZZA

Steps:

• *30-60 minutes before ready to bake the pizzas, place a baking stone on a rack in the lowest level of the oven; turn on oven to the maximum temperature-450° to 500°.
• Place 1 ball of pizza dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 12-inch circle (do not knead or handle the dough any more than you need to); if the dough seems sticky, dust it lightly with flour.
• Dust a pizza peel with flour; carefully transfer the circle of dough to the peel, reshaping it if needed.
• Shake the peel once or twice to make sure the dough does not stick; if it does, lift the dough and sprinkle the peel with more flour.
• Brush the dough with some of the oil; spread with half the ricotta, leaving a ½ inch border.
• Sprinkle with half the Taleggio and sage; arrange half the fig slices on top; sprinkle with half the Parmigiano and drizzle with 1 tablespoon honey.
• To slide the pizza onto the prepared baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
• Once the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
• After the pizza is on the stone, do not try to move it until it firms up in 2-3 minutes.
• Bake the pizza 6-7 minutes or until the crust is browned.
• Slice and serve immediately.
• Make a second pizza with the remaining ingredients.

FIG PIZZAS

Steps:

• Heat oven to 400 degrees. Saute pancetta in a medium skillet over medium heat until golden brown and crisp and most of the fat is rendered, 15 to 20 minutes. Remove pancetta from the skillet, and set aside to drain on paper towels. Pour off all but 3 tablespoons of the fat.
• Add onions to skillet, sprinkle with sugar, and season with pepper; raise heat to medium high. Saute onions, stirring occasionally, until golden brown and slightly caramelized, 15 to 20 minutes. Remove from heat, and set aside.
• Divide pizza dough into fourths. On a lightly floured surface, roll out each portion to make a 6-to-7-inch rough circle about 1/4 inch thick. Sprinkle two heavy baking sheets with a generous amount of cornmeal. Arrange pizza dough on baking sheets. Prick each circle of dough several times with a fork, leaving a 3/4-inch border.
• Divide the cooked onions among the pizzas, and spread out over dough, leaving a 3/4-inch border between the onions and the edge of the dough. Arrange the sliced figs over the onions, sprinkle with cooked pancetta and olives, and dot the pizzas with ricotta cheese.
• Transfer to oven, and bake until pizza dough is crisp and golden and topping is hot and bubbly, 20 to 25 minutes. Remove from oven, and serve immediately.

POTATO & TALEGGIO PIZZA

Steps:

• Make up the dough following the pack instructions. Roll out thinly to make a rectangle about 30 x 40cm, then transfer to a well oiled baking sheet. Cover with cling film and leave to rise for 20 mins. Preheat the oven to 220C/fan 200C/gas 7.
• Slice the potatoes thinly and boil in salted water, or steam, until just tender, about 3-4 mins, then drain well and pat dry. Shred the spring onions. Thinly slice the cheese.
• Spread the potatoes over the pizza dough and drizzle with a little olive oil. Scatter over the onions, cheese and lardons. Bake for 15-20 mins, until the topping is crisp and golden. Cut into squares to serve.