Pizza aux figues

If you’ve had enough of salami, mozzarella, etc, you’d be well advised to try an unusual fig, rosemary and pancetta pizza. Crunchy and dreamy.

Pizza aux figues


10 g fresh baker’s yeast
1 dl Dream Rice, lukewarm
7 cl water, lukewarm
300 g flour
½ ts salt
1.5 tbs olive oil

1 handful flour
2 tbs olive oil
2 tbs rosemary, finely chopped
¼ ts pili pili flakes
4 fresh figs, quartered
8 slices pancetta
1 handful arugula

1. Dissolve the yeast in the lukewarm rice drink and water. Set aside for 10 minutes. Using a food processor fold in the flour with the salt. Then add the rice drink/yeast mixture and olive oil. Process the dough in the food processor until a ball is formed. Sprinkle the dough with flour. Put the dough in a bowl, cover with plastic wrap and let rise for 1 hour at room temperature. Degas the dough* and let it rise again for 30 minutes.

2. Divide the dough into 4 pieces and make balls. Cover them with plastic wrap and set aside for 10 minutes. These dough balls will rise a little. Roll out the dough with a rolling pin as thin as possible.

3. Preheat a grill. Brush both sides of the pizzas with olive oil. Grill 4 minutes per side. Brush the top of the pizza again with olive oil and sprinkle with the rosemary and pili pili flakes. Garnish with figs, pancetta and arugula.

For a festive look and extra flavor, sprinkle a few drops of balsamic cream on top.

Remove the excess gas by punching the dough with the fist. Let the dough rise for a second time.


Serves 4 pizzas
Preparation time: 20 min
Rest: 10 min + 1 hour + 30 minutes + 10 minutes
Cooking time: 8 min/pizza