Quick pizza with three cheeses, figs, and pancetta

Make the dough.
Put the flour, butter, brown sugar, and a pinch of salt in the food processor.

Cut until the mixture has a sandy texture.

Add the water and continue to cut until you have a homogeneous ball. Add a little more water if it doesn't work out.

Remove the dough from the machine, form it into a ball, and wrap it in plastic wrap.

Let it rest for 15 minutes in the refrigerator.

Preheat the oven to 200 °C.

Take the dough out of the refrigerator.

Dust the work surface with flour.

Roll the dough a few times with a rolling pin to soften it a bit.

Roll out the dough to about 2 mm.

Line a baking sheet with parchment paper and place the dough on it.

Spread the dough with the goat cheese.

Place the slices of pancetta on top.

Grate the parmesan and emmental and sprinkle them over.

Slice the figs thinly and place them on the pizza.

Season well with black pepper.

Strip the thyme leaves from the sprigs.

Finish the pizzas with the pine nuts and thyme leaves.

Bake the pizza in the oven for about 25 minutes.

Peel the red onion and chop it finely.

Finish the pizza with the lamb's lettuce, arugula, red onion, balsamic syrup, fleur de sel, and olive oil.