
Tomato, Basil and Fig Pizza
2 hrs 50 mins total time
1 hr active time
Medium
Makes 4 pizzas
Ingredients
Measurements:
For the dough:
- 3⅓ cups (17½ oz) bread flour
- 2 tsp instant dried yeast
- 2 tsp granulated sugar
- 2 tsp flaky sea salt
- 1 tbsp olive oil
- 1 cup (8 fl oz) lukewarm water
approximately
For the basil pesto:
- ½ cup (4 fl oz) olive oil
- 2 cups (2 oz) firmly packed basil leaves
- 1 small clove garlic
peeled
- ⅓ cup (1½ oz) pine nuts
toasted
- 1½ oz parmesan cheese
coarsely chopped
- ¼ tsp flaky sea salt
- Freshly ground black pepper
to season
For the topping:
- ¼ cup (¾ oz) finely grated parmesan cheese
- 4 (1 lb) heirloom tomatoes
thickly sliced
- 2 (4½ oz) buffalo mozzarella
drained
- 4 figs
thickly sliced
- 12 slices (7 oz) prosciutto
torn
To serve:
- Extra-virgin olive oil
- Flaky sea salt
- Freshly ground black pepper
Instructions
- 1To make the dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.)
- 2Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
- 3Turn the dough out onto a lightly floured surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6 ½ oz pieces.
- 4To make the basil pesto, combine all the ingredients in a blender or food processor. Blend or process until combined. Spoon into a clean jar. Cover the top with a thin layer of olive oil. Refrigerate for up to 4 days or freeze for up to 3 months.
- 5To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
- 6Roll out each piece of pizza dough to form a 8-inch x 5 ½-inches rectangle and place each on a 11 ¾-inch square piece of parchment paper.
- 7Prick the crusts with a fork or pizza docker.
- 8Spread 1½ tablespoons of basil pesto over each pizza crust, then sprinkle with the Parmesan. Divide the remaining toppings evenly among the crusts.
- 9Select the CLASSIC crust setting.
- 10Transfer one of the pizzas (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
- 11Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 5-6 minutes until browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
- 12Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
- 13Repeat with the remaining pizzas.
- 14Drizzle with extra virgin olive oil and season with salt and pepper. Slice and serve.