It started out as a humble little flatbread with a couple of toppings. But by the time I got home, the idea for it had turned into something more akin to a pizza - crammed with decadent toppings and a rich, slow roasted sauce on which to sit them.
I chose these ingredients because I love each of them individually, and because when combined they contrast beautifully and taste as vibrant and bright as they look.
The base sauce started out as a simple oven roasted tomato, olive oil and red onion blitz, but I fancied making it extra slinky with the addition of some mascarpone and this became the smooth and buttery orange base for the other toppings - it's an easy and useful sauce to know how to make because it can be used in all kinds of things from soups to pastas to gratins.
The natural inclination here might be to use basil as your herb of choice to finish the pizza off, and it would certainly taste splendid, but I want to hang onto the last vestiges of the summer a bit longer and the fragrant mint works with the figs to do just that - its fresh bright taste lifts the rich flavours of the pizza perfectly.
For 2/3 people
340g spelt flour (made up of half white and half wholemeal)
1 teaspoon yeast granules
1 cup of warm water
1 teaspoon of runny honey
4 ripe figs
150g gorgonzola, cut into strips
700g fresh tomatoes, cut into quarters
2 red onions, peeled and quartered
Extra virgin olive oil
2 tablespoons mascarpone cheese
A handful of fresh mint leaves
A handful of stoned black olives
Freshly ground black pepper and sea salt
- Preheat the oven to 180 degrees
- Place your tomatoes and red onions into a roasting tin and give a liberal dousing of olive oil and grind of black pepper and little scrunch of salt, mix with your hands and place in the oven for 1hr 15mins - stirring them every fifteen minutes
Now onto the dough, which needs lots of extra flour on your work top to stop it from sticking
- Add 2 scrunches of salt, honey and the yeast to the cup of warm water and leave for 10 minutes
- In a mixing bowl place the flour and onion seeds, make a hole in the centre of the dough (reserving a bit for kneading) and pour the water in, then using your hands mix it all together until you've formed a ball of dough
- Turn it out onto a lightly floured surface and knead gently for a couple of minutes, then place it into a floured bowl and cover with cling film for an hour
- When the tomatoes are done take them out and put into a food processor with the mascarpone cheese and blitz until smooth
- Take the dough out of the bowl and turn it out onto a floured surface and roll it out in one single piece, either round or square - depending on the shape and size of the baking sheet you'll be cooking it on
- Lay it onto a lightly oiled baking tray and bake for 11 minutes. Remove it from the oven and now you're ready to add the toppings
- Pour as much of the sauce on as you need (I had extra left over) and use the back of a spoon to smooth it out to the edges of the flatbread
- Then drape on the serrano ham, gorgonzola and figs, give the figs a drizzle of olive oil and the dish a grind of black pepper and place back into the oven for 9 minutes
- After 9 minutes remove it from the oven and dot the olives over it along with the mint leaves and some more olive oil
- Cut into wedges and devour - drink of choice to accompany it is optional, though I had gin and it worked very nicely indeed