¾cupMozzarella Cheese(use fresh Mozzarella and not the pre-packed ones)
1cupDried Figssliced into sixths
½cupGoat Cheese
¾cupMozzarella
¼cupParmesan
Olive Oilto drizzle as per need
Semolina Powder or Corn Mealfor dusting. (Semolina Powder is also knows as Rava in India and other places)
4tbspBasil and Walnut Pesto SauceSee 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!