8 ripe figs
4-5 slices of Prosciutto
Fresh rocket leaves (6-8)
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)
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.