Fresh Fig, Gorgonzola & Walnut Pizza with Rocket


Fresh Fig, Gorgonzola & Walnut Pizza with Rocket


Fresh Fig, Gorgonzola & Walnut Pizza with Rocket

Today, the 22nd October 2016, is the Autumn Equinox and I can definitely feel a nip in the air, with early mornings and evenings being chilly; it’s time to pack the summer garden furniture away, cut the logs, prune the garden and generally start thinking about comfort food and steaming bowls of soup. Salads are usually associated with summer and the warmer months, but at “Chez Lavender and Lovage”, we enjoy salads all year around, and today’s recipe for Fresh Fig, Gorgonzola & Walnut Pizza with Rocket is the perfect transitional meal for a tasty Autumnal dish which is served with fresh wild rocket leaves.


Fresh Fig, Gorgonzola & Walnut Pizza with Rocket

It’s a bit of a cheat’s recipe, insofar as I used a ready-made and ready-rolled fresh pizza dough base, as I was very tight for time, but wanted to make a seasonal pizza for supper; the fresh figs and walnuts came from our own garden, we are lucky enough to have two fig trees and a very prolific walnut tree, and having just returned from a cruise around the Mediterranean, where I enjoyed pizza in Naples, with Gorgonzola cheese, it seemed like a great combination idea for a recipe, with some Florette Salad peppery, wild rocket leaves served on top, which offsets the richness of the cheese.


Fresh Fig, Gorgonzola & Walnut Pizza with Rocket

This is my third bespoke recipe creation in collaboration with Florette salad, and was developed with busy mums (and dads) in mind, as schools have just started back and it’s back to weekly meal planning, with time at a premium. The cheese may not suit some little ones, but the beauty about a recipe like this, is that you can adapt the idea to suit your own personal taste; so, the Gorgonzola cheese can be subbed with Cheddar, Cheshire or even Mozzarella, and ham and/or bacon can be added if you aren’t looking for a vegetarian recipe. However, I do think that the gourmet combination of fresh figs, walnuts, blue cheese and rocket is a FAB idea for a special “a deux” supper with a bottle of wine!


Fig, Walnut and Blue Cheese Pizza with Rocket

Do check out my last two recipes here: Vietnamese Rainbow Vegetable Summer Rolls and here: Moroccan Chicken & Apricot Salad with Tabbouleh, and why not have a bash at making today’s tasty Fresh Fig, Gorgonzola & Walnut Pizza with Rocket one night next week, or this weekend? Rocket is a fabulously versatile leaf to serve, which gets its from the French ‘Roquette’; also known as arugula, ruccola and roquette. As a relative of the watercress and radish, it is packed with vitamins A and C, making it a very healthy leaf to enjoy with all manner of dishes. I hope you are inspired to make my latest recipe, and please do let me know in the comments below if you make it, and how you enjoyed it! Karen 


Florette

Disclaimer: Collaborative paid recipe development with Florette; all views and opinions remain my own. 

Easy Fresh Fig, Gorgonzola & Walnut Pizza with Rocket

A delicious gourmet pizza with fresh figs, walnuts, Gorgonzola cheese and wild rocket leaves, this is easy to make and is a great “after work” supper for those who don’t have much time at their disposal. Also wonderful as part of a weekend “pizza night” treat too. Add ham or bacon for meat eaters if you wish.

Ingredients

  • 250g to 270g ready-made pizza dough
  • 2 tablespoons passata
  • sea salt and freshly ground pepper
  • handful of chopped fresh chives
  • 50g walnut halves
  • 6 to 12 fresh figs, halved (depending on size)
  • 75g Gorgonzola, cut into thin slices
  • 1/2 bag of Florette Wild Rocket leaves (plus extra for side salad if required)

Optional

  • a drizzle of chilli oil (to serve)

Note

A delicious gourmet pizza with fresh figs, walnuts, Gorgonzola cheese and wild rocket leaves, this is easy to make and is a great “after work” supper for those who don’t have much time at their disposal. Also wonderful as part of a weekend “pizza night” treat too. Add ham or bacon for meat eaters if you wish.

Directions

Step 1 Pre-heat oven to 220C/450F/Gas mark 7.
Step 2 If the pizza dough is ready rolled, lay it on a pizza tray with the grease-proof paper underneath and shape to fit the tray; roll the edges over to form a crust and then spread the passata over the pizza dough. (Please note, if you have a home-made pizza dough recipe that you want to use, then use that instead of the ready-made dough)
Step 3 Season to taste with the salt and pepper, the scatter the fresh chives and walnuts over the top of the passata; arrange the halved figs all over the pizza base, and then add the slices of Gorgonzola cheese.
Step 4 Bake in pre-heated oven for between 15 and 20 minutes, until the base is cooked, and the cheese has melted and is bubbling.
Step 5 Remove from the oven and allow to sit for 2 minutes before piling the wild rocket leaves in the middle of the pizza and drizzling with chilli oil if using.
Step 6 Using a pizza cutter wheel, cut into wedges and serve with extra wild rocket leaves on the side with extra fresh figs and cheese if desired, or with seasonal salad vegetables.
Step 7 NB: For meat eaters, add some slices of prosciutto or bacon lardons before baking.


fig-walnut-blue-cheese-pizza-with-rocket

As this is a savoury supper or tea dish, I am entering it into the September Tea Time Treats linky, where the theme is “Savoury”

It’s being hosted by one of my two co-hosts, Manjiri from Travels for Taste; Jo from Jo’s Kitchen will be in the chair next month!



Tea Time Treats


More Rocket Recipes:

5:2 Diet Recipe: Cauliflower Steaks with Grana Padano Cheese, Olives and Rocket Leaves

5:2 Diet Spiced Moroccan Cauliflower Couscous – Tabbouleh with Halloumi (56 calories)

Spring Green 5:2 Diet Recipe: Moroccan Roasted Vegetable Salad with Feta Cheese (200 calories)

A Spring Fling Recipe for the 5:2 Diet! Low-Calorie Minted Pea & Vegetable Frittata – 200 calories

5:2 Diet 215 Calorie Kebabs! Cajun Chicken Kebab and Spiced Yoghurt Dip Recipe

 Wild Rocket:
Legend has it that Dioscorides, the Greek physician and pharmacologist (40-90AD), described the leaf as ‘a digestive and good for ye belly’ Thin and spiky, strong and peppery, rocket is thought to originate from southern Europe, so can keep its cool in salads or can be wilted in pasta or on pizza. 


Fresh Fig, Gorgonzola & Walnut Pizza with Rocket

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