Prosciutto, Goat Cheese and Fig Pizza
Breville Test Kitchen

Breville Test Kitchen

Prosciutto, Goat Cheese and Fig Pizza

The salty and sweet combo of prosciutto and fig makes a delicious pizza topping. This is a thinner-style pizza base that’s ideal to share with friends. Make the base ahead of time and simply reheat and top before serving.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

2 hrs total time

45 mins active time


Serves 3-4



For the pizza dough

  • warm water icon
    ½ cup (4 fl oz) warm water
  • kosher salt icon
    1 tsp kosher salt
  • instant dried yeast icon
    ¼ tsp instant dried yeast
  • white sugar icon
    1 tsp white sugar
  • bread flour icon
    1½ cups (8 oz) bread flour
  • Cooking spray icon
    Cooking spray
  • semolina icon

    for dusting

  • thinly sliced prosciutto icon
    1¾ oz thinly sliced prosciutto
  • fresh fig icon
    1 fresh fig

    cut into 8 wedges

  • baby arugula icon
    ½ oz baby arugula
  • goat cheese icon
    1¾ oz goat cheese


  • olive oil icon
    Olive oil

    to serve

For the pizza sauce

  • olive oil icon
    2 tbsp olive oil
  • clove garlic icon
    2 cloves garlic


  • can whole peeled tomatoes  icon
    1 x 14½ oz can whole peeled tomatoes
  • basil leaves icon
    2 basil leaves


  • 1Whisk 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.
  • 2Insert the wire rack into position 7.
  • 3Transfer the dough to a heatproof bowl, cover and place in the oven. Set the oven to Proof, Convection, 85°F, for 1 hour and press Start to proof. Meanwhile, make the pizza sauce.
  • 4Heat 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.
  • 5The dough should be doubled in size. If not, proof it longer.
  • 6Process the sauce with an immersion blender until smooth (makes about 1 cup).
  • 7Grease 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.
  • 8Adjust the oven to Pizza, Convection, 400°F, for 13 minutes and press Start. Meanwhile, continue to the next step.
  • 9Spread 1/3 cup (2¾ fl oz) of the pizza sauce over the dough, leaving a ½-inch border.
    Tip: Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
  • 10Once preheated, place the pan in the oven and cook for 13 minutes.
  • 11The pizza should be puffed and lightly browned. If not, cook it a little longer.
  • 12Top with the prosciutto, fig, arugula and goat cheese. Serve drizzled with oil.
Main course

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