Servings: 3 people
Equipment
Ingredients
For the Dough (or use store-bought):
- 250 g 2 cups all-purpose flour
- 160 ml 2/3 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
For the Sauce & Base:
- 2 tbsp extra virgin olive oil brushed on the dough
- 2 tbsp fig jam
Toppings:
- 150 g 5 oz fresh mozzarella, torn into pieces
- 4 –5 fresh figs sliced
- 4 –5 slices prosciutto
- A handful of fresh arugula
- 1 tbsp balsamic glaze drizzle after baking
- Cracked black pepper to taste
Instructions
Preparation:
Make the Dough:
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–7 minutes until frothy.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- Knead on a lightly floured surface for 6–8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- (If using store-bought dough, let it rest at room temperature for 30 minutes before shaping.)
Prepare Toppings:
- Slice figs, tear mozzarella, and set aside prosciutto and arugula.
Assembly:
Shape the Dough:
- Preheat oven to 250°C (475°F).
- Roll or stretch dough into a 12-inch circle. Transfer to a floured baking peel or parchment paper.
Build the Pizza:
- Brush the dough with olive oil. Spread fig jam evenly.
- Scatter mozzarella and fig slices on top.
Bake:
- Transfer to a hot pizza stone or baking tray. Bake for 10–12 minutes until the crust is golden and cheese is bubbling.
Finish:
- Remove from oven. Add prosciutto slices and a handful of arugula. Drizzle with balsamic glaze and sprinkle with cracked black pepper.
Notes
- Shortcut: Use high-quality store-bought dough or a pre-baked crust to save time.
- Variation: Swap figs for thin slices of pear or add crumbled goat cheese for extra creaminess.
- Tip: Bake the pizza at the highest oven setting possible to mimic a wood-fired effect.
Tried this recipe?Let us know how it was!
