Whip up this recipe for easy, cheesy homemade Fig and Brie Pizzas

1 Tbsp butter
1 Tbsp olive oil
1 medium-sized red onion, chopped
2 Tbsp rice malt syrup (or honey, or coconut sugar)
1 sprig fresh rosemary or ½ tsp dried
6 fresh figs, halved
6 wholewheat tortillas (or make your own pizza bases, see note below)
200 g mozzarella cheese, grated
200 g Brie cheese, thinly sliced
Fresh rocket, for garnishing

Easy wholewheat pizza bases:
300g stone ground wholewheat flour
200g stone ground white flour
½ tsp salt
300ml luke-warm water
1 Tbsp olive oil
1 tsp sugar
7g yeast

How to
Add the butter and olive oil to a medium-sized saucepan over medium heat. When the butter starts to foam add the onion and cook for 10 minutes, or until softened and starting to caramelise. Add the rice malt syrup (or alternative), rosemary and four of the figs and simmer gently for a further 10 minutes, or until golden and sticky.

Preheat the oven to 200 °C and prepare your ‘pizza’ bases. Divide the grated mozzarella between the tortillas, spoon over some of the fig and onion jam and then top with slivers of Brie and the two remaining figs, thinly sliced.

Place the tortillas onto nonstick baking trays and bake for 8–10 minutes, or until the Brie is golden and bubbling. Remove from the oven, top with fresh rocket and serve immediately.

Easy wholewheat pizza bases:
Add the flour and salt to a large mixing bowl.

Mix together the water, olive oil and yeast and leave to stand for a few minutes, until the yeast starts to foam. Add to the flour and mix well until combined, then knead on a lightly floured surface (or using an electric stand mixer with dough hook attachment) for 10-15 minutes or until the dough is silky and smooth.

Wrap in clingfilm and leave to rest for 20 minutes, or until just before using.

Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.

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