Blue Cheese Pizza with Fig and Rosemary Preserves

Dough: Mix together the oil and water. Place the dry ingredients into the bowl of a mixer with a dough hook. With the mixer going, gradually add the oil and water and knead on a low speed for 10
minutes. The dough should be smooth and firm. Place the dough in an oiled bowl, cover with plastic wrap and set aside in a warm place for approximately 2 hours. It will double in size.

Roll the dough out thinly on a teflon baking sheet or a piece of baking paper into one large pizza or two smaller ones. Place on a pizza peel.

Preheat the oven with a pizza stone or baking tray to 225ºC.

Topping: Mix the olive oil, garlic and salt and pepper together and brush over the dough. Evenly dot the fig preserves over the top, then scatter the red onion and blue cheese. Slide the pizza
on to your hot stone or tray and cook for 6-7 minutes or until golden and bubbling.

Heat the oil in a medium size sauté pan, add the onion and sauté until soft. Add the red wine and reduce by half. Add the stock and vinegar and again reduce by half. Stir through the rosemary, sugar and the figs and cook, stirring occasionally, for 15-20 minutes or until the mixture has the consistency of a syrupy jam. Allow to cool.

Dried yeast – We use the Elfi n Instant Dried Yeast which is available in sachets. Just include it with the other dry ingredients – there is no need to prove it in warm water prior to using. 
Serves 6

Wine Match: Matariki Aspire Syrah 2002