Most vegetarian pizzas contain the same usual culprits – onions, capsicum, corn, and maybe some paneer. I wanted a vegetarian pizza that contains toppings that are not usually seen in a regular pizza. Enter the Fig & Goat Cheese Pizza! Preparing a delightful and tasty pizza has always been a challenge for many and adding a different flavor was mostly out of question.
My motivation came from a friend who prefers vegetarian food and was complaining that most veg-lovers find it difficult to get pizzas that have variety. This pizza is a homemade vegetarian preparation that easy is make and contains fig and goat cheese.
The sweetness of the fig combined with the goat cheese and Basil Pesto Sauce creates Magic! Try this Recipe and let me know!
Fig & Goat Cheese Pizza
Equipment
- Oven
- Pizza Pan
- Pizza slicer
Ingredients
For Pizza Crust
- 4 cups All Purpose Flour
- 1 cup Warm water or as required
- ½ tsp Sugar
- 2 tsp Yeast
- 1 tsp Salt
- 4 tbsp Olive Oil or as required
For Pizza Topping
- ¾ cup Mozzarella Cheese (use fresh Mozzarella and not the pre-packed ones)
- 1 cup Dried Figs sliced into sixths
- ½ cup Goat Cheese
- ¾ cup Mozzarella
- ¼ cup Parmesan
- Olive Oil to drizzle as per need
- Semolina Powder or Corn Meal for dusting. (Semolina Powder is also knows as Rava in India and other places)
- 4 tbsp Basil and Walnut Pesto Sauce See Link in recipe
Instructions
Preparatory Instructions
- Preheat the oven to 180°C, or its highest setting.
- Meanwhile, in a small bowl, take 3 tbsp warm water and add sugar. Dissolve the yeast into the warm water and let it sit until foamy (about 7-10 minutes).
- In a separate bowl, combine Flour, olive oil and the salt. Stir until the salt is evenly mixed into the flour.
- Make a hole in the center of the flour, pour in the dissolved yeast into the bowl. Stir with a wooden spoon until fairly smooth. Add Water and knead the dough for 8 minutes or until a smooth dough comes together.
- Let the dough rest for 2 hours.
Assembly and Cooking Time
- Divide it into two equal portions and roll each piece into a ball. Tip: For later use, the dough can be wrapped in plastic and stored in the refrigerator for about two days, or frozen for up to a few months.
- Gently press the dough down into a flattened circular disk. Using a rolling pin roll it out into a thin circle of about 12 inches in diameter and 1/8 inch thick.
- In a pizza pan, place a parchment paper, prepare the surface with a combination of flour and semolina dust. Then carefully place the dough onto the paper. Drizzle some olive oil.
- Spread a thin layer of the Basil Pesto Sauce over the surface, then bake in the preheated oven for 7 minutes, or until the edges of the crust develop a hint of color.
- Remove the crust from the oven, add the mozzarella, goat cheese, parmesan,dried fig, then bake for an additional 8-10 minutes, or until the cheese is meltedand the crust is a medium golden brown.
- Let it rest for 5 minutes and then slice and serve. Enjoy!
Notes
Find the link for Basil Pesto Sauce Recipe here
