Indulge in this irresistible pinsa, a perfect blend of sweet and savoury! The figs, rich in fibre and antioxidants, pair beautifully with creamy goat cheese, sweet caramelised onions, and a drizzle of honey, all on a crispy base. It's a flavour explosion you won't want to miss!
crushed
sliced
sliced
cubed
finely sliced
halved
Preheat your oven to 220°C. Finely slice the onion. In a frying pan, heat a drizzle of extra virgin olive oil over medium heat. Add the sliced onion and cook gently until it becomes translucent, about 5-7 minutes.
Add 1 tablespoon of balsamic vinegar and 1 tablespoon of water to the pan with the onions. Let them caramelise for a few more minutes until golden brown and tender. Remove from heat and set aside.
Spread a thin layer of creme fraiche evenly over the pinsa base. Arrange the sliced goat cheese and cubed Gorgonzola over the creme fraiche.
Evenly distribute the caramelised onions over the cheese. Place the fig halves artfully on top of the onions and cheese. Sprinkle fresh thyme leaves over the pinsa.
Carefully transfer the pinsa to the preheated oven. Bake for 7 to 10 minutes, or until the cheese is melted and bubbly, and the pinsa crust is lightly golden and crispy.
Once out of the oven, arrange the slices of Bayonne ham over the hot pinsa. Sprinkle the crushed walnuts for added crunch. Drizzle a generous amount of honey over the entire pinsa to create a perfect sweet and savoury balance.
For an extra layer of flavour, lightly toast the walnuts in a dry pan before crushing them.
If fresh figs are not in season, you can use dried figs rehydrated in warm water for 10 minutes, then sliced.
A sprinkle of fresh rocket leaves after baking can add a peppery freshness to the pinsa.