Pizza with fresh figs, goat cheese and onions

Ingredients for 1 servings:

• 300 g flour
• 12 g yeast, fresh
• 150 ml water
• ¼ tsp sugar
• ½ salt
• 1 tbsp olive oil
• 1 tbsp olive oil
• 1 small onion(s), sliced
• 6 figs, fresh
• 150 g cheese (goat cheese), cut into cubes
• 50 g mozzarella, grated
• 1 tsp rosemary, fresh or dried

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

For the dough, put the flour in a bowl and make a well in the center. Put the yeast in a small bowl, mix it with the sugar and a little of the water. Then put this in the well and stir it into the flour a little with your finger. Add the salt, olive oil, and remaining water and knead into a dough. It should be soft, non-sticky and pull away from the sides of the bowl. Cover it with a damp cloth and let it rise for about 45 minutes. It should have increased in volume considerably. In the meantime, preheat the oven to 220°C and line a baking sheet with baking paper. Prepare the topping: peel the onion, halve it, and thinly slice it. Heat a little oil in a pan and sauté the onion until golden brown. Remove from the pan and let cool on a plate. Wash and halve the figs, and dice the goat cheese. Once the dough is ready, knead it briefly again and roll it out on a lightly floured work surface. It should have a diameter of about 26 cm, which you then place on the prepared baking tray. Now spread a tablespoon of olive oil evenly over the dough. Then add the goat cheese, the figs (cut-side down), the mozzarella and sprinkle with the rosemary. Place in the oven and bake for about 15-20 minutes; the pizza should be golden brown. Remove from the oven, cut into slices using a pizza cutter and serve on two plates. One pizza is enough for two people. You can also prepare the dough the evening before. Then knead it after it has risen. Place it in a bowl, cover well with foil and refrigerate overnight. The next day, let it stand for a while at room temperature and then continue processing it as if it were freshly made.