Prosciutto, Goat Cheese and Fig Pizza

Instructions

• 1

  Whisk the water, salt, yeast and sugar in the bowl of a stand mixer. Add the flour and knead on low speed for 4 minutes, or until smooth and elastic. This helps develop the gluten in the flour for a better rise.

• 2

  Insert the wire rack into position 7.

• 3

  Transfer the dough to a heatproof bowl, cover and place in the oven. Set the oven to Proof, Convection, 30°C, for 1 hour and press Start to proof. Meanwhile, make the pizza sauce.

• 4

  Heat the oil in a small saucepan over low heat. Add the garlic and cook, stirring, for 30 seconds, or until golden brown and fragrant. Add the tomatoes and basil. Increase the heat to medium and bring to a simmer, reduce the heat to low and simmer, stirring occasionally, for 20 minutes, or until reduced by a third. Remove from heat.

• 5

  The dough should be doubled in size. If not, proof it longer.

• 6

  Process the sauce with an immersion blender until smooth (makes about 1 cup).

• 7

  Grease the pizza pan. Lightly dust the countertop with semolina, turn out the dough and stretch it until it’s large enough to cover the pan. Place the dough onto the pan and stretch to the edge.

• 8

  Adjust the oven to Pizza, Convection, 205°C, for 13 minutes and press Start. Meanwhile, continue to the next step.

• 9

  Spread 1/3 cup (80ml) of the pizza sauce over the dough, leaving a 1cm border.

  Tip: Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
• 10

  Once preheated, place the pan in the oven and cook for 13 minutes.

• 11

  The pizza should be puffed and lightly browned. If not, cook it a little longer.

• 12

  Top with the prosciutto, fig, arugula and goat cheese. Serve drizzled with oil.