for 4 person

Pizza dough

475 g	white flour
100 g	durum wheat semolina
2 ¼ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 ½ dl	water
3 tbsp	olive oil

Topping

a little	durum wheat semolina
200 g	cream cheese
200 g	blue cheese (e.g. Gorgonzola), broken into pieces

To bake

4	figs, in slices
100 g	cherry tomatoes, quartered
2 tbsp	walnut kernels
1 tbsp	basil, torn

How it's done

Pizza dough

Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Topping

Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Spread the cream cheese and cheese on top of the dough.

To bake

Approx. 10 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, top with half of the figs, cherry tomatoes and nuts. Bake for a further 10 mins. in the upper half of the oven. Garnish with basil. Bake and top the second pizza in the same way.

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