Baked Feta Pizza with Lemon and Fig
A delightfully salty and sweet pizza packed with the flavours of Greece. With a lemony feta cheese base, dollops of fig, mint and olive tapenade, fresh sliced fig and crushed walnuts – each slice is fit for the Gods!
Small roasting tin
Makes 1x 12/16” pizza
250/330g pizza dough ball
For the Sauce
200g feta cheese pack, drained
25ml lemon oil
25ml olive oil
Pinch dried oregano
3 garlic cloves, in their skins
½ preserved lemon, quartered
Salt and pepper to taste
For the Topping
5-6 tsp fig and mint olive tapenade/chutney
2-3 fresh figs, sliced
1tsp preserved lemon, finely chopped
Chopped walnuts (optional)
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Preheat your conventional oven to 180˚C (356˚F). Add the feta, oil, oregano, garlic and preserved lemon to a small roasting tin and cover with foil. Bake for 10-20 minutes until the cheese is soft. Crush the softened feta down with the garlic and lemon, removing the skins and rind. If you find the sauce is too thick, loosen with a little water or lemon juice. Season to taste and let cool.
Stretch the pizza dough ball out and lay it on your lightly dusted pizza peel. Spoon 3-4 tbsp of the feta mix over the base, leaving 3cm around the crust. Add a generous serving of fig slices on top, followed by small dollops of tapenade to taste.
Slide the pizza off the peel and into your pizza oven. Cook for 1-2 minutes, turning regularly to ensure an even cook. Remove the cooked pizza and top with finely chopped preserved lemon and a drizzle of honey to finish. Sprinkle over chopped walnuts for an optional extra topping.