Five Formaggi Pizza with Fig Sauce

Makes 4 medium pizzas | Vegetarian

Ingredients

Dough

600g 00 flour  

400ml water 

15g salt  

1 tsp honey  

6g yeast 

Fig Sauce

100g dried figs, roughly chopped  

25g red onion, finely sliced  

1 garlic clove, minced  

1 tbsp Apricot jam  

185ml orange juice  

30ml white wine vinegar  

1/4 tsp salt  

1/4 tsp ground ginger 

1/4 tsp ground cinnamon  

1/4 tsp ground coriander 

1/4 tsp allspice  

1 tbsp olive oil  

Topping

500g fresh Mozzarella cheese 

200g Asiago cheese, grated  

200g Parmigiano Reggiano cheese, grated  

200g Pecorino cheese, grated  

200g Gorgonzola cheese  

Black pepper, to taste  

15g thyme leaves  

Method:  

Step 1: Place yeast, honey and water in a medium bowl and whisk to combine. Stand for 6-8 minutes or until  frothy. Meanwhile, place flour and salt in a large bowl and stir. Next, pour the water and yeast mixture  into the flour and mix until just combined, about 1 minute.  

Step 2: Transfer dough to a lightly floured surface and knead for 10 minutes. Cover with a clean tea towel and allow it to rest for 45 minutes. 

Step 3: Lightly knead and shape the dough into four equal portions and place them in a lightly oiled container. Cover with plastic wrap and place in the refrigerator for up to 24 hours.  

Step 4: Meanwhile, place all ingredients for the fig sauce in a small saucepan over medium-high heat. Bring to a rolling boil, the reduce and simmer for 10-15 minutes, or until the mixture has thickened and  reduced. Pass the mixture through a sieve until smooth.  

Step 5: Preheat your pizza oven to approximately 450°C. Transfer each dough ball to a lightly dusted pizza tray and gently adjust the dough to cover the tray. Scatter 1/4 of each cheese on top, then slide the  pizza into the oven and cook for 1.5-2 minutes, rotating every 20 seconds, or until golden. Once  cooked, top with 1/4 of the fig sauce, a generous crack of black pepper and some fresh thyme.  Slice and serve, then repeat for the remaining pizzas.