Recipe courtesy of Lorraine Pascale
Recipe courtesy of Lorraine Pascale
Watch how to make this recipe.
Prosciutto, Mozzarella and Fig Pizza
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- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 40 min
- Inactive: 40 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 626
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 31 g
- Cholesterol
- 78 mg
- Sodium
- 1267 mg
A quintessential flavor combination on a simple-to-make pizza base. It is good to make several of these bases in one go and then freeze them, so that next time pizza is on the menu, a base can be quickly defrosted and finished with toppings.
- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 40 min
- Inactive: 40 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 626
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 31 g
- Cholesterol
- 78 mg
- Sodium
- 1267 mg
Ingredients
Pizza topping:
Directions
Special equipment:
Very large baking sheet, or a 12in (30cm) pizza plate- Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the center of the table so everyone can rip off their piece of Italian gold.
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