Cook the Book: Fig, Taleggio, and Radicchio Pizza

Name: Cook the Book: Fig, Taleggio, and Radicchio Pizza
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters bread flour, plus more as needed; 57 grams Taleggio or another pungent cheese, cut into small pieces; 118 milliliters dry red wine; 3 dried Mission figs; 1 serving All-purpose flour; 0 teaspoons instant dry yeast (also known as rapid-rise or bread machine yeast); 1 serving Olive oil; 59 milliliters 1/2 small head radicchio, shredded (about; 2 teaspoons fine sea salt; 2 Tbsps raw walnut pieces; 355 milliliters water

Cook the Book: Fig, Taleggio, and Radicchio Pizza

Cook the Book: Fig, Taleggio, and Radicchio Pizza might be just the main course you are searching for. This vegan recipe serves 1. One portion of this dish contains about 66g of protein, 36g of fat, and a total of 2310 calories. Head to the store and pick up radicchio, bread flour, wine, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes around 12 hours.

Instructions

Combine the flours, salt, and yeast in a large bowl.

Ingredients you will need

Yeast

Salt

Equipment you will use

Bowl

Add the water and stir until blended. Cover the bowl with plastic wrap and let it rest for 8 to 12 hours at room temperature (about 70°F).

Ingredients you will need

Water

Wrap

Equipment you will use

Plastic Wrap

Bowl

After 8 hours, the dough will have risen and be bubbly on the surface. The timing is very forgiving here; you can let it continue bubbling and very slowly expanding for several more hours if you like.

Ingredients you will need

Dough

Transfer the dough to the refrigerator for about an hour before dividing, so it’s easier to work with.

Ingredients you will need

Dough

Lightly rub your hands and work counter with olive oil. Turn out the dough onto the counter in one piece. Lightly dust it with flour and fold it onto itself a few times, adding more flour if necessary, until the dough comes together and holds its shape when you form it into a ball.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Dry Seasoning Rub

Cut into 5 equal pieces (for pizza), about 6 ounces apiece, or 10 equal pieces (for flatbread), about 3 ounces apiece.

Ingredients you will need

Flatbread

Refrigerate or freeze what you’re not going to use right away.

Transfer the balls to individual freezer-safe plastic food storage bags, drizzle with olive oil, and turn the dough to coat it in the oil. Refrigerate for up to 3 days or freeze for up to 3 months.

Ingredients you will need

Olive Oil

Dough

Cooking Oil

Sprinkle the piece(s) you are going to use immediately with flour and transfer to a lightly floured baking sheet. Cover with a towel or plastic wrap and let rise for about 1 hour.Note:Note: If you have refrigerated the dough, remove it from the refrigerator and let it rise for about 1 hour. If you have frozen the dough, defrost in the refrigerator for 8 to 12 hours, then transfer it to the counter to rise for an hour. The dough should be pliable and able to be easily stretched into shape.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

To make the Pizza: Preheat the broiler with the rack set 5 inches from the element or flame. If you are using a cast-iron skillet or griddle pan for the pizza, set it over medium-high heat until it gets smoking hot, about 15 minutes.

Equipment you will use

Broiler

Frying Pan

Transfer the skillet (turned upside down) or griddle pan to the broiler. If you are using a baking stone, heat it in a 500°F oven for an hour, then carefully transfer it to the broiler.

Equipment you will use

Oven

Frying Pan

Put the figs in a small skillet set over medium heat, pour in the wine, and bring to a boil. Turn off the heat and let the figs soak for at least 30 minutes.

Ingredients you will need

Figs

Wine

Equipment you will use

Frying Pan

Drain, then chop into 1/2-inch pieces.

Toast the walnut pieces in a small, dry skillet over medium-high heat, shaking the skillet frequently, until they are very fragrant and starting to brown, 3 to 4 minutes. Immediately transfer to a plate, let cool, and then coarsely chop.

Ingredients you will need

Walnut Pieces

Toast

Equipment you will use

Frying Pan

To shape the dough, dust a work surface liberally with flour and put the ball of dough on it.

Ingredients you will need

Dough

All Purpose Flour

Sprinkle with flour and knead a few times until the dough comes together and holds its shape when you form it into a ball.

Ingredients you will need

Dough

All Purpose Flour

Add more flour if necessary. Form it into an 8-inch round by pressing from the center out toward the edges, leaving a 1-inch border thicker than the rest.

Ingredients you will need

All Purpose Flour

Make sure you have all the topping ingredients measured out and ready before you assemble the pizza, because once you place the dough on the cooking surface you can’t easily move it.

Ingredients you will need

Dough

Open the oven or broiler door, and quickly slide out the rack with the cooking surface (skillet, griddle pan, or baking stone) on it. Pick up the dough and quickly transfer it to the cooking surface, pressing it back into shape if need be, while being careful not to touch the cooking surface with your fingers.

Ingredients you will need

Dough

Equipment you will use

Oven

Frying Pan

Drizzle 1 tablespoon of the oil onto the dough, scatter the walnut pieces on top, then the radicchio, then the chopped figs, and then the cheese. Slide the broiler rack back into the oven and close the door.

Ingredients you will need

Walnut Pieces

Radicchio