Swiss Emmental, Fig and Pancetta Pizza

Switzerland's contribution to the Euro 2024 pizza series is pure indulgence - nutty Emmental cheese, sweet figs, and salty pancetta on a mozzarella base. The combination of sweet, salty, and savoury is magnificent, and the figs caramelise beautifully in the intense heat of the pizza oven. This is a sophisticated pizza that would not look out of place at a dinner party.

The Emmental melts differently from mozzarella - it goes stringy and nutty rather than creamy. Between that, the jammy figs, and the crispy pancetta, every bite has something interesting going on. This is wine-and-cheese-board territory in pizza form.

Ingredients

• 1 pizza dough ball
• Flour for dusting
• 100g fresh mozzarella, torn
• 100g Emmental cheese, cubed or sliced
• 2-3 figs, quartered
• 3 slices pancetta
• Olive oil
• Salt and pepper

Method

1. Fire your pizza oven to 400-450 degrees.
2. Stretch the dough to about 12 inches on a well-floured surface.
3. Drizzle the base with olive oil and scatter the mozzarella evenly, leaving a border for the crust. Distribute the Emmental across the surface.
4. Arrange the fig quarters and lay the pancetta slices across the top. Season with salt and pepper and drizzle with olive oil.
5. Slide into the oven and cook for 60-90 seconds, turning frequently. The figs should caramelise, the Emmental should melt into golden pools, and the pancetta should crisp up.