Rye pizza with figs, fennel, gorgonzola & hazelnuts recipe | Good Food

Ingredients

• 5g active dried yeast
• 250g strong white flour
• 125g '00' flour
• 125g rye flour
• ½ tsp sugar
• 1 tsp olive oil
• semolina flour for dusting
• 1 large fennel bulb any fronds reserved
• juice 1/2 small lemon
• 1 tbsp olive oil
• 2 medium onions halved and very finely sliced
• ¼ tsp fennel seeds coarsely crushed in a mortar
• a little extra virgin olive oil for drizzling
• 12 small figs halved
• 1 ½ tbsp balsamic vinegar
• a little caster sugar for sprinkling
• 180g gorgonzola (or vegetarian alternative), broken into chunks
• 2 tbsp hazelnuts halved and toasted