Another pizza on the grill using autumn produce. Figs were plentiful, relatively cheap in Sydney and delicious, during the Indian summer and early autumn.
I added my current favourite cheese, taleggio, with walnuts. Taleggio and walnuts are a match made in heaven, in ravioli, in salads, grilled on cape seed bread and of course on pizza.
The grilled pizza is my usual recipe, featured several times on this blog.
2 ¼ tsp dry yeast
1 cup warm water (40.5 – 46 degrees C)
2 to 2 ½ cups bread (strong) flour, plus more for dusting
1 tsp sea salt
Extra-virgin olive oil
2-3 fresh figs,sliced
100-150g taleggio cheese, torn into chunks
1 tablespoon chutney or sweet onion relish, or to taste
A handful of walnut pieces, roughly chopped
Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in most of the flour and the salt, stirring until smooth. Continue adding the flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Knead the dough until it is smooth, elastic and soft, but a little sticky, about 10 minutes. Shape the dough into a ball and transfer to bowl lightly oiled with extra virgin olive oil, turn to coat. Cover with cling wrap and let rise in a warm place until it doubles in volume, about 2-3 hours. Press it with your finger to see if it’s done; an indent should remain.
Remove the dough from the bowl, divide in half and shape each half into a ball. This quantity makes 2 small pizzas. Or leave as 1 ball for 1 large pizza.
Brush with more oil and set aside for 30 minutes.
Heat your barbecue to very high.
Stretch and shape the ball/s of dough into a rectangle or round – or any rustic shape! Brush the top/s with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly on the bars, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.
Place the pizza/s on a baking tray and apply your toppings:
Scatter over fresh figs, taleggio cheese, chutney or sweet onion relish and walnut pieces.
Return to the barbecue, turn down the heat to medium, close the cover and cook until the cheese has melted and the pears are heated through, about 5 minutes.
Serve with a scattering of greens – rocket, baby spinach or similar and fresh herbs.