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Prosciutto crudo, dolcelatte & fig pizzas
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Serves: 4 (makes 2)
300g strong white flour, plus extra to dust
1 tsp fine sea salt
1 tsp instant yeast
1 tbsp olive oil, plus extra for greasing
3 tbsp milk
6 ripe figs, sliced
1 large red onion, thinly sliced
½ tsp chilli flakes
olive oil, to drizzle
70g pack Principe Italian Prosciutto Crudo (6 slices)
large handful rocket
20g parmigiano reggiano, shaved
1. To make the pizza dough, put the flour in a large bowl with the salt and yeast. Make a well in the centre and pour in the oil and 180ml tepid water. Bring together to form a soft dough, adding a little extra water if needed. Tip onto a lightly floured work surface and knead for 10 minutes, until smooth. Put into an oiled bowl and cover until doubled in size (about 45 minutes).
2. Preheat the oven to its highest setting and heat 2 large baking sheets. In a bowl, mix the dolcelatte and milk to a smooth consistency. Divide the dough in half. Put a sheet of baking parchment on the surface and dust with flour. Roll out one half of the dough into a large thin circle (about 30cm). Repeat with the remaining dough.
3. Spread each base with the dolcelatte mixture and divide the figs evenly over the 2 pizzas. Top with the onion slices and chilli flakes. Drizzle lightly with oil, then lift each pizza on its sheet of baking parchment onto the heated baking sheets and bake for 10-12 minutes, until the base is cooked through. Drape the prosciutto slices over the pizzas, then scatter with rocket and shavings of parmigiano reggiano; serve straight away.
This recipe first appeared in Waitrose & Partners Food Italian supplement, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.