• >
  • Recipes
  • >
  • Prosciutto, Mozzarella and Fig Pizza

Prosciutto, Mozzarella and Fig Pizza

A quintessential flavor combination on a simple-to-make pizza base. It is good to make several of these bases in one go and then freeze them, so that next time pizza is on the menu, a base can be quickly defrosted and finished with toppings.

Recipe courtesy of Lorraine Pascale
Show: Simply Baking Episode: Time to Bake
View

Photo: Prosciutto, Mozzarella and Fig Pizza

TOTAL TIME: 1 hr 40 min
Prep: 40 min
Inactive Prep: 40 min
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 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:
      • 5 figs, quartered
      • Salt and freshly ground black pepper
      • 1 bunch of fresh basil
        EQUIPMENT:
        • Very large baking sheet, or a 12in (30cm) pizza plate
          recipe tools

            • COMMENT ON THIS PROJECT

                

            Sign in

            All fields are required.

            E-mail Address:

            Password:

            Remember me on this computer

            Signing in

            Please enter your email address and we will send your password

            E-mail Address

            Your password has been sent and should arrive in your mailbox very soon.

            Not a member?

            Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

            It's free and easy.

          • Print Recipe

          Directions

          Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can.

          Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.

          Preheat the oven to 425 degrees F (220 degrees C).

          Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted.
          Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil.

          Serve at the center of the table so everyone can rip off their piece of Italian gold.

          COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

          Review This Recipe

          You must be logged in to review this recipe.

          or Sign Up to Review

          4

          Newest Ratings and Reviews

          Read all 3 reviews

          • on February 16, 2013

            Flag

            I did an attempt to this recipe. I used my basic pizza dough (Lars Barmen, not this one. It just has a bit more oil in it.
            I used dried figs, because I couldn't get fresh ones. I held to much back on the mozzarella, should've put more on. I used a napoletana salami, instead of the prosciutto. And I did not use basil. Tried to make a tomatosauce from fresh tomatoes. As I am in norway, even the imported tomato is out of season, and too dry to make a proper pizza sauce. All in all, it became a disaster. But the taste was like heaven.

            Even with all these modifications the result was out of this world. I can only imagine how the original recipe will taste like, but that is what I base my number of stars on. =

            people found this review Helpful.
            Was this review helpful to you? Yes | No

          • on March 17, 2012

            Flag

            What a fantastic combination of flavors, love the sweet/salty combo. Easy recipe. Definitely will make again.

            people found this review Helpful.
            Was this review helpful to you? Yes | No

          • on December 27, 2011

            Flag

            Just ok for us three, Recipe was confusing with the amount of water. Would not make again. Thought it was strange to not "bloom" the yeast.

            people found this review Helpful.
            Was this review helpful to you? Yes | No
          Advertisement

          On TV

          *ALL TIMES EASTERN
          ON AIR
          NOW
          TONIGHT
          10:00
          PM

          what's hot

          Road Trip with G. Garvin
          Road Trip with G. Garvin Host: G. Garvin

          Get Cooking Channel on your TV.

          Learn How