Recipies
Pizza Figs, Smoked Duck Breast and Foie gras
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2-3 pizzas
Ingredients
for the topping
1 pack of smoked Duck Breast
2 teaspoons of Figs chutney confit
Duck Foie Gras
2 tablespoons of Heavy cream
Some fresh figs
A few arugula leaves
For the pizza dough
500g Flour
295g water (slightly warm)
15g olive oil
12g salt
1.5g de fresh yeast
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Recipe
Preparation of the pizza dough
1
Dissolve the yeast in water, then pour over the flour in a bowl.
2
Knead by hand 2min30, first in the bowl, then on the work surface as soon as the dough is held.
3
Add salt and knead again 2min .
4
Then add the olive oil and knead for another 2min.
5
Film the dough and leave for 30 minutes at room temperature.
6
Cut out pieces of 270g, scoop and set aside for 20 minutes at room temperature.
7
Film and leave in the refrigerator for 48 hours.
8
On the D-day, remove the patterns from the refrigerator at least 2 hours before cooking.
9
Spread the dough by hand (or with a roller), using fine durum wheat semolina to prevent it from sticking to the work surface.
10
Preheat the oven with a refractory plate as hot as possible (ideally 320°C/600°F)
Topping, cooking and dressage
1
Mix the heavy cream with the fig confit and spread over the pizza dough.
2
Bake until a nice coloration (about 7-8min).
3
After cooking, spread slices of smoked duck breast, diced duck foie gras, fresh figs and a little rocket for freshness.
Bon appétit!
"A pizza that reminds us that autumn is fast approaching with both comforting and fresh flavors, by adding fresh figs since it’s in the middle of the season - why deprive yourself of it?!"
This superb recipe was concocted by our partner blogger @sarahtatouilledanssacuisine ❤️🍴Thank you! And the pizza dough recipe is the one from Chef @manon_santini 🍕.