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Fig, Rosemary & Olive Pizza

Serves 2 Preparation time 20 minutes, plus 30 minutes proofing Cooking time 16 minutes

4 tablespoons tomato puree

¾ cup black olives, pitted and chopped

4 figs, quartered

1 tablespoon finely chopped rosemary needles

2¼oz dairy-free cheese, shaved

FOR THE DOUGH

½ cup plus 1 tablespoon brown rice flour, plus extra for dusting

3 tablespoons chickpea flour (besan)

3 tablespoons corn flour

½ cup cornstarch

½ teaspoon xanthan gum

½ teaspoon salt

1 teaspoon active dry yeast

2 tablespoons olive oil, plus extra to drizzle

1 To make the dough, sift the flours, cornstarch, xanthan gum and salt into a food processor or stand mixer. Add the yeast and pulse several times to mix together. Add the oil and blend well. Add 7 tablespoons warm water, a little at a time, and continue blending to form a soft dough. Shape the dough into a ball and transfer to a bowl. Cover with plastic wrap and let proof 30 minutes.

2 Meanwhile, preheat the oven to 425°F and line a baking sheet with baking parchment.

3 Dust a clean surface with rice flour. Turn out the dough and knead for a few seconds, then shape it into a ball. Flatten the dough slightly using your hands, then use a rolling pin to roll it out to a large circle about ¼ inch thick. Neaten the edge, using a sharp knife, then transfer to the prepared baking sheet.

4 Put the tomato puree and olives in a bowl and mix well, then spread over the dough. Arrange the figs evenly over the pizza and scatter the rosemary over.

5 Bake 12 minutes, or until the crust is starting to turn brown. Remove the pizza from the oven and scatter the cheese over, then return to the oven 3 to 4 minutes until the cheese starts to melt. Drizzle a little olive oil over the top of the pizza and serve immediately.

   Pictured on page 116