Chevré con Fichi

When I woke up this morning, the first thought that ran through my mind was "ah man, we don't have anything for breakfast" and then, few seconds later I remembered I made bagels yesterday morning. Thank god for me. Hehehe. 
 
Last night I went out with the girls from Make Up Store (where I worked before my maternity leave) to Vapiano in Gamla Stan here in Stockholm. It's an Italian restaurant and it's very popular here, it's always crowded and full of people. We sat down, had some wine and ordered our food, laughed and had fun.
 
I ordered a pizza that my friend recommended, and oh my, it was delicious! I've never had this type of pizza before but I know that it will not be the last time, I'm going to have to make this at home. Even though I've never made it, I know it isn't a hard pizza to make so I thought I'd write here what kind of pizza it was and how you make it. I don't know the exact proportions for the topping since I haven't made it myself, but it shouldn't be any problem for you to wing it ,but the dough I've made before, so that isn't any problem.
 
 
 
Ingredients:
 
Dough:
  • 400 g flour
  • 2 tsp dry yeast
  • 2 tsp salt
  • 2,5 dl warm water
  • 3 tbsp olive oil
Topping:
  • Olive oil
  • 1 fresh fig, sliced
  • Chevré cheese, diced
  • Shredded mozzarella cheese
  • Rocket sallad
  • Roasted walnuts (optional, I didn't have any since I¨m allergic to them)
  • Lemon
  • Honey
How to:
 
Dough:
  1. Put flour, yeast and salt in a bowl and mix. 
  2. Gradually add the water and olive oil then knead by hand for 7-10 minutes until the dough is smooth. 
  3. Place dough in a bowl and cover with warm and damp kitchen towel. Set aside in a warm place to rise for 30-60 minutes, the dough should double in volume.
  4. Start by preheating the oven to 220°. If you don't have a pizza stone (I don't) put a baking tray in the oven and let it warm up there..
  5. Knead the dough gently for a few minutes to remove some air and roll out. If you think it's too much dough then you can simply cut the dough in half and freeze one half for next time. Sprinkle a little flour on the bench before rolling to prevent dough from sticking. Place the dough on a baking sheet to make it easier for you to move later.
Tip: For a crunchy base, sprinkle polenta (corn flour) onto the kitchen bench instead of flour, when rolling out the pizza dough.
 
Topping:
  1. First, drizzle some olive oil as base, then add the mozzarella, then the chevré, fig and walnuts. Drizzle honey on top.
  2. Take the baking tray out of the oven (the tray should be hot) and move the pizza on the tray and put in the oven. Bake for 14-16 minutes, or until the crust is lightly brown and cheese is bubbling. The reason you want a hot baking tray/stone is because that gives the dough a good kick for rising in the oven.
  3. When you take out the pizza, add the ruccola on top and some lemon zest (lightly) on top. 
I had red wine with this pizza and it was le wonderful! I'd make it on a friday night, feels like a great meal to start the weekend with. 

 



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