Fig and Goat Cheese Pizza with Hot Honey and Crispy Shallots

Combine the flour, yeast, sugar, and salt in a large bowl. Add the lukewarm water and olive oil, then mix until a shaggy dough forms. Turn out onto an unfloured surface and knead firmly for 10 minutes until smooth and elastic. Divide into 2 equal balls, place each in a lightly oiled bowl, and cover tightly with cling film.

Refrigerate the dough for 48–72 hours for a slow cold ferment, which develops flavour and strength in the gluten. (Alternatively, prove at room temperature for 2 hours until doubled.)

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.

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.

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.

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 / 480–500°F) for at least 45 minutes.

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.

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.

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.

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.