Prosciutto, Mozzarella and Fig Pizza
- Level: Intermediate
- Yield: 4 servings
- Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 626 Total Fat 28 g Saturated Fat 12 g Carbohydrates 63 g Dietary Fiber 4 g Sugar 12 g Protein 31 g Cholesterol 78 mg Sodium 1267 mg
- Total: 1 hr 40 min
- Prep: 40 min
- Inactive: 40 min
- Cook: 20 min
Fire up your oven for this irresistible Prosciutto, Mozzarella and Fig Pizzaa gourmet delight that pairs savory prosciutto, creamy mozzarella, and juicy figs on a light, homemade crust. Whip up extra dough ahead and freeze for effortless weeknight wins that taste like Italy!
1 2/3 cups/9oz/250g white bread flour, plus extra for dusting
1 tsp salt
1/2 tsp active dry yeast
1/2 scant 2/3 cup/4 1/2 5fl oz /125 145ml warm water
2 tbsp/1 1/4fl oz/30ml extra-virgin olive oil, plus extra for oiling and drizzling
Pizza topping:
1 tube of good tomato paste
9oz /250g mozzarella cheese
8 slices of prosciutto, ripped up into bite-size pieces
5 figs, quartered
Salt and freshly ground black pepper
1 bunch of fresh basil
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Special equipment:
Very large baking sheet, or a 12in (30cm) pizza plate
- Combine the flour, salt, and yeast in a big bowl, creating a well in the center. In a separate container, blend the water and oil, then add it to the flour well and stir until forming a soft dough that's not sticky. Knead by hand for 10 minutes on a surface dusted with flour, or use an electric mixer with a dough hook for 5 minutes. Shape the dough into a smooth, flat ball and place it on a large baking sheet lightly dusted with flour. Flatten it out as much as possible. Cover loosely with oiled plastic wrap to ensure it's sealed. Allow it to rest in a warm spot that's not too hot for 30 to 40 minutes.
- Heat the oven to 425 degrees F (220 degrees C). Take off the plastic wrap from the dough and roll it into a 12in (30cm) circle to release excess air, then poke holes across the surface with a fork. Apply the tomato paste evenly, keeping a 1 in (2.5cm) edge clear, then add the mozzarella, prosciutto, and half of the quartered figs. Drizzle with a bit of oil and sprinkle salt and pepper to taste. Place in the oven and bake for 15 to 20 minutes, until the crust turns crisp and golden and the cheese fully melts. Finish by sprinkling fresh basil on top and placing the rest of the figs around the pizza. Add another drizzle of oil. Present it in the middle of the table for everyone to pull off their share of this delightful Italian treat.
Imagine the magic of sweet figs bursting against salty prosciutto and gooey mozzarella on a perfectly crisp crust this pizza will have your guests tearing into it family-style! The gentle dough rise creates airy perfection that highlights every premium topping. Use ripe figs for natural sweetness balancing the prosciutto's savoriness, with tomato paste adding just the right tang. Nail that golden edge with a hot preheat, and elevate with post-bake arugula or balsamic if desired. Freeze dough balls for instant dinners that wow. Packed with protein and balanced carbs, it's an indulgent crowd-pleaser for any gatheringget hands-on and create pizza perfection today!
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