Fig and Prosciutto Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g strong bread flour, plus extra for dusting</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">325ml warm water</li><li class="ingredients-single-item">30ml olive oil, plus extra for greasing</li><li class="ingredients-single-item">For the toppings:</li><li class="ingredients-single-item">8 fresh figs, halved or quartered</li><li class="ingredients-single-item">3 tablespoons honey, plus extra for drizzling</li><li class="ingredients-single-item">150g goat cheese, crumbled</li><li class="ingredients-single-item">120g prosciutto, thinly sliced</li><li class="ingredients-single-item">2 tablespoons fresh thyme leaves</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">Sea salt flakes and freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking sheet</li><li class="equipment-single-item">Pizza peel or flat baking sheet (for transferring)</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pizza dough. In a large bowl, combine the bread flour, yeast, and salt, keeping the salt and yeast on opposite sides of the bowl as direct contact can kill the yeast. Make a well in the center and pour in the warm water and olive oil. Mix together with a wooden spoon until it forms a shaggy dough, then turn out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Knead the dough for 8-10 minutes until it becomes smooth, elastic and springs back when poked gently (a stand mixer with dough hook can do this in about 5 minutes). The extended kneading develops the gluten structure that will give your pizza crust its characteristic chew and ability to hold toppings.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a ball and place in a lightly oiled bowl. Cover with cling film or a damp tea towel and leave to rise in a warm place for 1-2 hours, or until doubled in size. This slow fermentation develops flavor in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your figs. In a small bowl, toss the fig halves with 3 tablespoons of honey. Heat a non-stick frying pan over medium heat and place the figs cut-side down. Cook for 2-3 minutes until caramelized and slightly jammy. Remove from heat and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>At least 30 minutes before baking, place your pizza stone or heavy baking sheet in the oven and preheat to the highest temperature your oven will go (usually 240-275°C/465-525°F). The extremely hot surface mimics a professional pizza oven and is crucial for achieving a properly cooked base.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled in size, punch it down to release the air, then divide it into two equal pieces. On a well-floured surface, stretch or roll each piece into a 30cm round. If the dough resists stretching, let it rest for 5 minutes to allow the gluten to relax before trying again.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer one stretched dough onto a flour-dusted pizza peel or the back of a baking sheet. Working quickly (to prevent sticking), brush the surface with olive oil, then arrange half the caramelized figs and crumbled goat cheese over the dough, leaving a 2cm border for the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully slide the pizza onto the preheated stone or baking sheet in the oven. Bake for 8-12 minutes, until the crust is puffed and golden with some darker charred spots and the cheese has melted. The high heat creates steam within the dough, which causes the spectacular rise in the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and immediately drape half the prosciutto slices over the pizza – the residual heat will warm them through while maintaining their silky texture. Scatter with fresh thyme leaves, drizzle lightly with additional honey, and season with a pinch of sea salt flakes and freshly ground black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Repeat the process with the second dough and remaining toppings. Slice each pizza into 8 pieces and serve immediately while the contrast between the crisp base, melting cheese, and warm toppings is at its peak. The combination of sweet caramelized figs, salty prosciutto, and tangy goat cheese creates a perfect balance of flavors that showcases why this pairing is a classic.</li></ol>