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Prosciutto, Goat Cheese and Fig Pizza

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.

2 hrs total time

45 mins active time

Easy

Serves 3-4

Ingredients


Measurements:

For the pizza dough:

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

    for dusting

  • 1¾ oz thinly sliced prosciutto
  • 1 fresh fig

    cut into 8 wedges

  • ½ oz baby arugula
  • 1¾ oz goat cheese

    crumbled

  • Olive oil

    to serve

For the pizza sauce:

  • 2 tbsp olive oil
  • 2 cloves garlic

    minced

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

Instructions

  • 1Whisk together the water, salt, yeast and sugar. 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 and cover. Place in the oven and start the timer. 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, give it a bit more.
  • 6Process until smooth (makes 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 temperature. 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 in the oven and start the timer.
  • 11The pizza should be puffed and lightly browned. If not, give it a bit more.
  • 12Top with the prosciutto, fig, arugula and goat cheese. Serve drizzled with oil.