85min 4 ppl
Fig and Goat Cheese Pizza with Hot Honey and Crispy Shallots
111 minutes
4 people
Hardover 60 min or 12+ steps
111 min · 9 steps
Hard: over 60 min or 12+ steps
920 kcalper person
Protein 31g
Carbs 98g
Fats 46g
About this dish
Caramelised fresh figs collapsed into the dough during the final bake, paired with a white base of whipped goat cheese thinned with crème fraîche, is what separates this from flat, one-note versions — finished with hot honey and fried shallots for bitter-sweet contrast.
Allergy Info
Dairy, Gluten, Sulphites, Tree Nuts
Diet Info
Vegetarian
Before you start
Ready-made is fine, or make your own.
- 72-Hour Cold-Ferment Pizza Dough500 gstart 3 days aheadMake your own
- Same-Day Pizza Dough500 gstart 2 hours aheadMake your own
Ingredients
Fresh Produce
- garlicminced to a paste1 clove
- Fresh figsstems removed, quartered8
- Shallotspeeled and sliced into thin rings2 large
- Fresh thymeleaves picked10 g
- rocket leavesto serve30 g
Dairy & Eggs
- soft goat cheeseroom temperature200 g
- Crème fraîche100 g
- low-moisture mozzarellatorn120 g
Dried Goods
- Ready-made pizza doughat room temperature500 g
- Walnut halvesroughly broken30 g
- Plain flourfor dusting2 tbsp
Spices & Seasonings
- Chilli flakes1 tsp
- Flaky sea saltto finishto taste
- Freshly ground black pepperto finishto taste
Oils & Condiments
- Extra-virgin olive oilplus extra for drizzling30 ml
- Neutral oilfor frying250 ml
- Runny honey60 ml
- Apple cider vinegar15 ml
Utensils
- Wooden spoon
- Small saucepan
- Slotted spoon
- Baking steel or heavy baking sheet
- Pizza peel
- Baking parchment
- Kitchen paper
Method
1
Take 500 g of ready-made pizza dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 30 minutes. Cold dough tears rather than stretches, so let it relax fully before shaping.
Approx. 30 minutes
2
Beat the goat cheese, crème fraîche, and minced garlic together in a bowl with a wooden spoon until smooth and spreadable. Season with black pepper and set aside.
Approx. 3 minutes
3
Combine the honey and chilli flakes in a small saucepan over low heat, warming gently for 2 minutes until fragrant. Remove from heat, stir in the apple cider vinegar, and set aside.
Approx. 2 minutes
4
Heat the neutral oil in a small saucepan over medium-high heat until shimmering at around 180°C. Fry the shallot rings in two batches for 3–4 minutes per batch until deep golden and crisp. Remove with a slotted spoon onto kitchen paper and season immediately with fine sea salt.
Approx. 10 minutes
5
Place a large baking steel or heavy baking sheet on the top rack of the oven and preheat to its maximum temperature (250–260°C or 480–500°F) for at least 45 minutes.
Approx. 45 minutes
6
On a lightly floured surface, stretch one dough ball by hand into a rough 30 cm round, working from the centre outward and letting gravity help — avoid a rolling pin, which deflates the air pockets.
Approx. 3 minutes
7
Transfer the stretched base onto a floured pizza peel or a sheet of baking parchment. Spread half the goat cheese mixture evenly across the base, leaving a 2 cm border. Scatter half the torn mozzarella, then press half the quartered figs cut-side up into the cheese. Scatter half the broken walnuts and half the thyme leaves over the top.
Approx. 4 minutes
8
Slide the pizza onto the preheated steel or tray and bake for 10–12 minutes until the crust is blistered and deeply golden at the edges and the figs have softened and begun to caramelise at their tips.
Approx. 12 minutes
9
Remove from the oven, drizzle generously with the hot honey, and scatter over half the crispy shallots. Top with rocket, a drizzle of extra-virgin olive oil, and a pinch of flaky salt. Repeat with the second dough ball and remaining toppings.
Approx. 2 minutes
