Recipes, re-invented from cooking shows
Fig and Halloumi Pizza
Prep. Time:
Baking Time:
Total Time:
2 hours
15 minutes
2 hours 15 minutes
Serves:
2 individual pizzas (25cm diameter) or 1 large pizza
Our recipe based on Kevin's sophisticated Mediterranean creation from Great British Bake Off Season 13.
We've enhanced the original with proper yeast activation for reliable dough development, optimized hydration levels for ideal pizza texture, and refined halloumi preparation techniques.
This elegant pizza showcases Kevin's understanding of flavor balance, combining sweet fresh figs, salty halloumi, caramelized onions, and aromatic rosemary in a harmonious Mediterranean composition that elevates simple ingredients into gourmet pizza perfection.
Ingredients
FOR THE ENHANCED ROSEMARY PIZZA DOUGH:
450g strong white bread flour
7g SAF red instant yeast
5g caster sugar (for yeast activation)
8g fine sea salt
15ml hot honey
280ml lukewarm water (37°C)
30ml extra-virgin olive oil
15g fresh rosemary, finely chopped
FOR THE REFINED BASE AND TOPPINGS:
45ml extra-virgin olive oil, divided
2 large garlic cloves, minced
1 medium red onion, thinly sliced
6-8 fresh ripe figs, quartered (or 100g dried figs, rehydrated)
175g halloumi cheese, sliced 6mm thick
60g toasted walnuts, roughly chopped
30ml clear honey
15ml aged balsamic glaze
Fresh thyme sprigs
50g fresh arugula
Freshly ground black pepper
Flaky sea salt
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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Instructions
CREATE THE ENHANCED ROSEMARY DOUGH:
In small bowl, dissolve yeast and sugar in lukewarm water, let stand 5-10 minutes until foamy. In large bowl, combine flour, salt, and chopped rosemary. Make well in center, add yeast mixture, honey, and olive oil. Mix until shaggy dough forms, then knead on lightly floured surface for 8-10 minutes until smooth, elastic, and slightly tacky. Place in oiled bowl, cover with damp towel, and rise in warm place for 1-1.5 hours until doubled.
PREPARE THE REFINED TOPPINGS:
Heat 15ml olive oil in large skillet over medium heat. Add minced garlic, cook 30 seconds until fragrant. Add sliced onion with pinch of salt, cook 10-12 minutes, stirring occasionally, until golden and caramelized. If using dried figs, soak in warm water for 15 minutes until plump, then drain and chop. Pat halloumi slices dry with paper towels to remove excess moisture.
EXECUTE PROFESSIONAL ASSEMBLY:
Preheat oven to 245°C (475°F) with pizza stone or large baking sheet on bottom rack. Divide risen dough in half and roll each portion on floured surface into 25cm circles, maintaining even thickness. Transfer to parchment paper for easy handling. Brush dough with 15ml olive oil, leaving 2cm border for crust. Distribute caramelized onions evenly, then arrange fig quarters and halloumi slices with space between pieces for even cooking.
ACHIEVE OPTIMAL BAKING RESULTS:
Carefully slide pizza (on parchment) onto hot stone or transfer to preheated baking sheet. Bake 12-15 minutes until crust is golden brown and puffed, and halloumi is lightly golden but not completely melted. Remove when bottom sounds hollow when tapped.
COMPLETE PROFESSIONAL FINISHING:
Immediately scatter toasted walnuts over hot pizza. Drizzle with honey in decorative pattern, then dot with balsamic glaze. Sprinkle fresh thyme leaves and add generous grinding of black pepper. Top with fresh arugula just before serving. Cut into wedges and serve immediately while crust is crisp.
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