Put the flours into a medium bowl, add the yeast, and mix them together.
Add the salt and mix again. Pour half of the water onto the flour bowl. Using a spoon work the water into the flour. Add the rest of the water gradually into the flour and keep working with one hand until the the flour and water turn into a slightly sticky dough. If it feels too sticky, add a little bit flour. If the dough is dry add a little bit water. Don’t rinse the bowl.
Knead the dough on a floured surface for at least 5 minutes. Shape the dough into a round ball.
Drizzle oil in the bowl (the bowl should be twice the size of the bowl) then put the ball back in the the bowl. Drizzle a little bit oil and brush it with your hands over the dough. Cover with a moist (clean) kitchen towel or plastic wrap. Put the the bowl in a warm place (not too warm though - on top of a radiator or in the sun). If the temperature in the house is cold put it over the fridge (you can also cover with it with another towel. Let it rise until it doubles its size - for about 1½ hours.
Preheat the oven to 450°F. Line a baking sheet with baking paper.
When the dough has doubled in size, knock the air out of it by pressing it down with your palm. Knead it for a minute then shape it into a ball.
Put the dough on a floured surface or straight on the baking paper and flatten it with your hands. Use a rolling pin or your hands to roll the dough into a square in the size of your baking sheet and about ¼ inch thick.
Drizzle olive oil over the pizza, then dot it with the goat cheese. Scatter the figs between the cheese and sprinkle the thyme and salt.
Bake for 12 minutes or until the dough is golden brown.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.