Fig, Prosciutto & Rocket Pizza

By Martin Shanahan

Fig, Prosciutto & Rocket Pizza
The sweetness of figs paired with the saltiness of proscuitto is the perfect combination for this light and fresh pizza.

Pizza dough (click here for Marty’s homemade recipe)

8 ripe figs

4-5 slices of Prosciutto 

Fresh rocket leaves (6-8)

Liquid Honey

Flaky sea salt

Freshly Ground black pepper

1 container (ball) of Fresh Buffalo Mozzarella 

Extra virgin Olive Oil

 

To prepare the ingredients for the pizza:

Take 5 figs and cut them in half, scooping out the fruit into a mixing bowl. Mash the fruit up with a fork.

To the mashed figs add a pinch of salt, two twists of freshly ground pepper, a tablespoon of olive oil and a teaspoon of liquid honey. (We used Manuka honey) mix thoroughly. This will be used as a sauce for the base of the pizza so don’t make it to early or it may go brown.

To assemble :

Roll out one Pizza dough ball to 30cm round then place on a peel or board covered with cornmeal so its doesn’t stick and is easy to slide off.

In the centre of the base place the fig sauce and spread out in a circular motion until the base is fully covered.

Tear up the ball of Buffalo mozzarella and place all over the pizza.

Quarter the 3 remaining figs and place over the pizza.

Slide onto your pizza stone and cook until golden, crispy and the cheese is bubbling. (about 5-7 minutes)

To Serve:

Tear up the prosciutto and drape over the pizza. Dress the pizza with the rocket.

To finish drizzle with extra virgin olive oil and serve.

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