2 Serves
36 Mins
Preheat your oven to 245°C and prepare a clean surface for rolling out the pizza dough.
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Vitamin K
27 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
24 µg / 2.4 µgFolate
403 µg / 400 µgCalcium
337 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
482 mg / 1,250 mgPotassium
572 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
3 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
66 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
8 g / 20 gCholesterol
249 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Roll out the pizza dough to your desired thickness on a floured surface.
Spread a thin layer of tomato sauce over the dough, then top with mozzarella cheese and fresh sliced figs.
Transfer the pizza to a baking sheet and bake for 12-15 minutes until the crust is golden and the cheese is bubbling.
Remove from the oven and carefully arrange slices of duck foie gras on top of the hot pizza before serving.
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