Prosciutto Fig Pizza
A crisp buffalo mozzarella pizza, finished after baking with sweet fresh figs, arugula, and paper-thin prosciutto.
Ingredients15
- All-Purpose Flour280g
- Sugar4 TL
- Salt1 TL
- Water150ml
- Active Dry Yeast7g
- Olive Oil20ml
- Garlic Clove1
- Onions0.5
- Strained Tomatoes250g
- Buffalo Mozzarella1
- Arugula125g
- Prosciutto di Parma100g
- Figs3
- Vegetable Oil1 EL
- Pepper1 Prise
Instructions
- 1
Combine the flour with a teaspoon of sugar and the salt. Dissolve the yeast in lukewarm water and work it into the flour mixture to form a rough dough.
- 2
Add the olive oil and knead firmly until the dough turns smooth and elastic. Cover it and let it rise in a warm spot for 1 to 2 hours, until doubled in volume.
- 3
For the fruity sauce, dice the garlic and onion fine and sweat them in oil until translucent. Add the strained tomatoes, season with the remaining sugar, salt, and pepper, and reduce for 5 to 7 minutes until thick.
- 4
Heat the oven to 350F. Roll the dough out paper-thin on a floured surface and lay it on a sheet pan. Spread the sauce over it and arrange the sliced mozzarella evenly on top.
- 5
Bake the pizza for 20 to 25 minutes, until the rim is golden brown and crisp. Before serving, top it with fresh arugula, thin slices of prosciutto, and quartered figs.
NutritionPer serving
Allergens
Equipment
Tags
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
Find these ingredients on offer
Flyva reads the current leaflets and turns discounted ingredients into a weekly plan with a shopping list. Sorted by store:
