Sweet ripe figs are considered universal culinary. ingredient. In addition to desserts, salads and the second dishes whose taste it perfectly complements. This luxury pizza with figs and blue cheese will become more festive and exotic replacing regular pizza. It’s not only makes it especially delicious a paradise fruit, but also a properly cooked fragrant cake, which will become the basis of pizza. Grill it, sprinkle it cheese and figs and pour dressing from steamed red wine into in the form of syrup and enjoy indecently a delicious combination of sweet figs and tart blue cheese. Share with friends: 
Time: 1 hour. 30 min. plus fermentation time Difficulty: easy Servings: 4 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 2 and 1/4 tsp active dry yeast (1 sachet 7 g.)
- 2 tbsp. warm water (40 – 45 ° С)
- 5 – 5.5 tbsp. premium flour and a little for work
- 2 tsp shallow sea salt
- 1 and 1/4 Art. grated cheese
- 8 pcs fresh ripe figs cut in half
- 150 gr. blue cheese crumbled
- Parsley leaves
Vinaigrette dressing
- 1 tbsp. dry fruit red wine
- 1 tbsp. l fennel seed
- 1 tbsp. l black pepper peas
- 4 sprigs of fresh thyme
- 3 tbsp. l rice vinegar
- 0.5 tbsp. olive oil
- 2 tbsp. l honey, or quantity as needed
Recipes with similar ingredients: yeast dough, higher flour varieties, cheese, blue cheese, sea salt flakes, rice vinegar, red wine, fennel seeds, black pepper, thyme, honey, figs
Recipe preparation:
- Dressing: in a wide shallow pan, mix the wine, fennel seeds, peas and thyme. Bring to a boil and boil until the mixture evaporates to the amount of 1/4 tbsp. Strain put it in the blender bowl and discard the remaining spices. Add vinegar and salt to taste and mix. Without turning off the blender, pour in gradually olive oil to form an emulsion. Add honey by to taste.
- Dough: in a large bowl in warm water, dissolve the yeast and leave for 5 minutes. Then intervene 3 tbsp. flour and salt and mix until smooth. Add 2 more tbsp. flour and mix. Gradually 1 tbsp. l add the remaining flour. The dough should lag behind the walls of the bowl, but still remain sticky.
- Put the dough on a lightly floured work surface and knead it. First stretch it on the table with one hand pulling towards yourself, and the other from yourself. Then roll up the dough helping yourself to scrape it from the working one with a scraper or a wide knife surface. Repeat approximately 10 times until with the test easier to work with. Then knead another 10 minutes to make the dough became smooth, supple and soft, but still a little sticky.
- Roll the ball and put in a bowl greased with vegetable oil, turn the ball so that it is also coated with oil. Cover food film and place in a warm place for 3 hours until the dough double in volume. Press on it with your finger if it remains deepening, the dough is ready.
- Prepare a carbon starter. Coals should be coated thin a layer of ash. Pour them into the grill and create a dual-zone heat. Spread the coals on only one side of the grill, sprinkling them with a slide 3 briquettes in height, and leave the other side without coals.
- Remove the dough from a bowl, halve and roll two ball. Lubricate them with vegetable oil and leave for 30 minutes.
- Roll out a rectangle from each ball on a flat surface 25×30 cm or circle. Lubricate each workpiece with vegetable oil and sprinkle with salt and pepper. Leave on for 15 minutes. Then put on grill directly over the coals with the oil side down and toast 1 a minute until golden. Flip to the other side and fry another 1 minute.
- Place the cakes on a flat surface and sprinkle evenly grated cheese. Spread fig slices and sprinkle around them crumbled blue cheese. Put the cakes on the side of the grill with indirect heat, cover and cook for about 5 minutes, until the cheese does not melt, and the figs do not warm.
- Remove the cakes from the grill, sprinkle with a small amount vinaigrette dressing and sprinkle with parsley. Chop and immediately Serve. Late grape red wine is suitable for this dish. Petit Verdot.
