This morning I raced into town to pick up a VIP (Very Important Parcel). The team at Hachette Australia had sent me an advance copy of my book and all weekend I’d been nervous about its arrival. It even took my friend Pip to actually open the parcel and take the first look. In any case, I finally picked the thing up and was instantly excited.
I love love love it. And after seeing so many low-resolution print outs during the editing process, it blew me away to see the photos and my mother’s illustrations in sharp, bright colour. The paper stock is nice and heavy and all-up I think it looks great.
The book will be available to purchase in late March and I’ll post about this and any launch events in the near future but for now just wanted to share a few of my favourite spreads and while we are still in the throes of fig season (whoot) the gorgeous fig and gorgonzola pizza recipe pictured above.
Pip’s fig and gorgonzola pizzas
Makes 2 large pizzas or 4 small ones
Prep 15 mins (plus resting time)
Cooking time 15-20 mins
1 tbsp honey
2 tbsp dried yeast
3 1/2 cups plain flour
1 tbsp salt
3/4 cup caramelised onions
3 figs, cut into eighths
1/2 cup gorgonzola cheese, crumbled
4 slices prosciutto
Whisk the honey and yeast together with 1 cup lukewarm water and leave for 10-15 minutes. Place the flour and salt in the bowl of an electric mixer with a dough hook, or any large bowl, and make a well in the centre. Pour in the water and yeast mixture and either mix with the dough hook for 6-7 minutes or do it by hand. If you’re using a mixer, finish off with a few minutes kneading by hand, just to get the dough warm and soft.
At this point, it’s all about feel, so add a little more water or flour if the dough feels dry or too wet. You want it to be smooth, silky and springy but not at all sticky. When it’s ready, place it in a lightly oiled bowl, slash the top of the dough a couple of times with a sharp knife, and cover it with a clean tea towel. Leave to rest in a warm place for 1 hour.
When you are ready to cook the pizza. Preheat the oven to 220C with a pizza stone or baking tray on the middle shelf. Roll out the pizza dough to the desired shape and pre-bake it for about 5 minutes before adding any toppings – you want the dough to just begin to take on a golden colour.
Top the pizza with onions, figs and cheese and return to the oven for 10 minutes or until the figs begin to caramelise and the pizza is golden. Top with the prosciutto and serve immeditately.