FIG, GORGONZOLA FENNEL FLOWER PIZZETTE

MAKES 4 PIZZAS

FOR THE DOUGH

200g semola ne (or semolina our), plus extra for dusting

300g ‘0’ our (or strong bread our) 5g fresh yeast or 3g dried yeast

10g salt

350ml water, at room temperature Olive oil, for greasing and drizzling

FOR THE TOPPING

8-10 fresh gs, each cut into 6 pieces 300g Gorgonzola dolce, cut into small pieces

A handful of wild fennel owers Rocket leaves (optional)

Basil leaves (optional)

■ Mix the dough ingredients in a stand mixer (or by hand), kneading thoroughly until smooth and elastic. You will need to mix it well and for at least 10-15 minutes for the semola to absorb the water.

■ Place the dough in a clean, lightly oiled bowl and cover with an oiled plastic bag. Leave to rise for 3-4 hours, giving the dough a couple of stretches and turns every now and then. Scoop your fingers into the sides of the bowl, pull out a flap of dough, then fold back into the centre.

■ Once the dough is aerated and has doubled in size (after at least two stretches and folds), it is ready to use. Now either keep it in the refrigerator until you are ready to roll and bake it, or split it into four equal pieces and roll out into small pizza-sized rounds, using extra semola or flour if necessary. Place on baking sheets.

■ Preheat the oven to 230C/gas 8. Dot the fig and Gorgonzola pieces over the base of the rounds, drizzle over some olive oil and bake in the oven for 10-15 minutes until golden.

■ Serve immediately, sprinkled with the wild fennel flowers and rocket/basil, if you wish, plus a drizzle of good oil. →