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