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Mushroom Fig Pizza with Crème Fraîche & Chopped Walnuts

Prep Time 1 hr 30 mins
Cook Time 25 mins


Easy Pizza Dough

  • 1/2 cup warm water
  • 1 packet 2 1/4 teaspoons dry active yeast
  • 1 1/4 water room temperature
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 3-4 cups all purpose or 00 flour

Mushroom Fig Pizza

  • 1 batch Easy Pizza Dough see above
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 1 340g, 12oz ball of mozzarella, sliced thin
  • 4-5 fresh figs cut into wedges
  • 454 g 16oz cremini mushrooms, sliced
  • 2 tablespoons honey
  • 1 tablespoon za'atar
  • 1/2 cup crème fraîche
  • 1/4 cup walnuts chopped
  • 1/4 cup fresh basil leaves tightly packed
  • 2 tablespoons fresh rosemary needles


For the Dough

  • Pour the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water and give it a light stir with a spoon. Let sit for 5 minutes or until foamy.
  • Add the remaining water, olive oil, salt and 1 cup of the flour to the yeast mixture. Set the mixer to low and continue adding the remaining flour in 1/4 cup increments.
  • Once the dough starts cleaning the sides of the bowl and begins climbing the dough hook, it has enough flour. This may only require 3 cups, it might require something closer to 4. The dough should be tacky but firm enough to handle.
  • Transfer the dough to a well-floured surface and knead for 5-7 minutes until the dough is smooth and silky. Place the dough in an oiled bowl and cover with a tea towel or plastic wrap. Leave the dough to rise in a warm spot for 1 1/2 hours or until doubled in size.
  • Once the dough has risen, you're ready to make pizza.

For the Pizza

  • Preheat the oven to 450°F.
  • Punch the dough down and divide into four. Take each piece and begin stretching the dough to form a rustic pizza shape. Place the stretched dough on a pizza sheet dusted with semolina or cornmeal. Build up the edges to form a crust.
  • Once all four pizza crusts are formed, brush them all over with the olive oil, then place them in the oven and bake for 10 minutes. You may have to do this 1 or 2 at a time depending on the size of your oven.
  • While the pizza crusts are baking, heat a quarter-sized amount of olive oil in a large cast iron skillet until shimmering. Add the mushrooms and a healthy pinch of salt. Saute the mushrooms until caramelized, about 10 minutes. Set aside until ready to use.
  • Remove the pizza crusts from the oven and sprinkle each with some garlic and little more olive oil.
  • Divide the mozzarella slices amongst the four pizzas, creating an even layer on each. Next add the mushrooms and fig slices, then return the pizzas to the oven and bake for 15 minutes or until browned and bubbly.
  • Remove the pizzas from the oven and immediately brush the crusts with the honey. Sprinkle the crusts with za'atar. Spoon the crème fraîche evenly over the surface of each pizza and sprinkle with chopped walnuts and fresh rosemary.
  • Finally, add the basil leaves and serve immediately with a round of beers or cider.