The recipe

1 pizza, about 28 to 30 cmabout 25 minutes, plus dough proofing and preheating

Ingredients

  • 250 g proofed pizza dough, ready to bake
  • 2 small fresh figs, approximately 80 to 100 g in total
  • 35 g Gorgonzola dolce, rind removed
  • 60 g mozzarella, well drained
  • 1 tsp olive oil
  • 5 g rocket, washed and thoroughly dried
  • Black pepper
  • Optional: no more than ½ tsp honey
  • A little flour or fine semolina for shaping

Method

  1. Preheat to 250°C with conventional top and bottom heat. Heat a suitable stone or steel according to its instructions and keep the dough covered until supple.
  2. Carefully wash and dry the figs. Remove the stems and cut each into six wedges. Cut up both cheeses.
  3. Open the dough to 28 to 30 cm and check that it slides on a lightly dusted peel. Brush the base thinly with oil.
  4. Distribute mozzarella, fig wedges and small pieces of Gorgonzola, keeping a cut face of each fig wedge upwards where possible.
  5. Bake for approximately 8 to 12 minutes, checking from minute six. The base should be cooked through and the cheese melted.
  6. Add rocket and a little pepper. Finish with a very small amount of honey if wanted, slice and serve.

Cut ripe fresh figs into slender wedges

Use two small fresh figs, weighing approximately 80 to 100 g in total. They should yield slightly to gentle pressure while still being firm enough to slice neatly. Wash carefully, pat dry and remove the hard stems. Cut each fruit into six wedges, leaving the skin on. Arrange the pieces with a cut face upwards so their shape and centres remain visible.

Dried figs are not a direct substitute in this method. They contain less water and have a much firmer texture and more concentrated sweetness. Very soft fruit that has started leaking is also harder to distribute evenly. Leave space between the fresh wedges and omit any extra layer of jam. This keeps the flavour focused on the figs themselves and makes moisture in the centre easier to manage.

Distribute small pieces of Gorgonzola

Use 35 g Gorgonzola dolce with 60 g well-drained mozzarella. Remove the Gorgonzola rind and place small pieces of cheese between the figs. The mild version is easier to judge as a starting point than a stronger piccante. This topping needs neither tomato sauce nor additional salt. Spread one teaspoon of olive oil thinly over the base before topping rather than pouring it over the fruit.

After baking, add approximately 5 g washed, thoroughly dried rocket. This small amount contributes a fresh, slightly bitter finish without hiding the fruit. Honey is optional: taste a slice first and use no more than half a teaspoon over the whole pizza if the figs lack sweetness. With ripe fruit, it can usually be omitted. Preparing the dough and preheating are not included in the approximately 25 minutes stated for this topping recipe; the dough ball should already be ready to bake when you begin.