Fresh Fig, Fontina and Thyme Pizza
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“Fresh Fig, Fontina and Thyme Pizza”

Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins


  • For the pizza dough:
  • teaspoons dry active yeast
  • 1 pinch sugar
  • 3 cups all-purpose flour plus additional for the work surface
  • ½ teaspoon salt
  • ½ teaspoon extra virgin olive oil
  • Wondra flour optional
  • For the topping:
  • 2 cups grated fontina cheese
  • 16 fresh or dried reconstituted figs, sliced crosswise into ¼-inch pieces
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons honey
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon coarse sea salt
  • Extra virgin olive oil for greasing the pan and drizzling onto the pizza


  • Preheat the oven to 500°F for one hour.
  • In a small bowl, dissolve the yeast in a pinch of sugar and ¼ cup of warm water. Let stand until foamy, about 5 minutes.
  • In a large bowl, combine the flour, salt, and olive oil. Stir in the yeast mixture, then 1 cup of water. Work the dough into a firm ball. Cover with a moist towel and let rise until double, about 1 hour, depending on the climate.
  • Divide the dough in half and roll it out onto a floured work surface. If you have Wondra flour, that is best for rolling. Grease 2 baking sheets or pizza stones with olive oil and lay the dough into each.
  • Distribute the fontina, figs, thyme, honey, vinegar, and salt evenly on each pizza. Drizzle with olive oil and brush it over the outer crust so that it browns nicely.
  • Bake the pizza in the oven for 10 minutes, then reduce the temperature to 400°F for about 10 minutes more. Serve hot.