Recipe and photos by Pauline Stevens
PIZZA DOUGH
1 T. dry yeast
1/4 t. caster sugar
3/4 c lukewarm water
1 ½ c. flour
1 t. sea salt flakes
PREPARATION
Place yeast, sugar and water in a bowl and set aside for 5 minutes. Place flour and salt in a separate bowl and make a well in the center. Add yeast mixture, and with well-floured hands, form a dough. On a floured sur face, knead the mixture for 4 minutes until smooth and elastic. Place in a lightly greased bowl and cover with a damp cloth. Set aside in a warm place for 30 minutes, until the dough has doubled in size.
FIG, BALSAMIC AND FETA PIZZA
10 medium size figs cut in half
1 T. olive oil
3 garlic cloves mashed into a paste
2/3 c. crumbled feta 1⁄4 c. coarsely chopped walnuts
2 T. balsamic vinegar
PREPARATION
Preheat the oven to 475°. Cut dough in two. Using your hands make two round disks that are about 8 inches in diameter. Add olive oil and garlic paste to taste. Add sliced figs, 4 to 5 depending on the size. Add crumbled feta and chopped walnuts. Bake pizza at 475° for 10 to 15 minutes. Add arugula and drizzle with balsamic vinegar.
About the Contributor
Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.
