Food and Travel Magazine | Fig, Gorgonzola and fennel flower pizzette

Ingredients

• 200g semola fine (semolata or semolina flour), plus extra to dust
• 300g ‘0’ flour (manitoba or strong bread flour)
• 5g fresh yeast or 3g dried yeast
• 10g salt
• olive oil, to grease
• 8–10 fresh black figs, each cut into 6 pieces
• 300g Gorgonzola dolce, cut into small pieces
• olive oil, to drizzle
• handful wild fennel flowers small handful rocket leaves (optional)
• small handful basil leaves (optional)