Ingredients

• 250g/9oz strong white bread flour
• plus extra for dusting
• 1 tsp salt
• ½ tsp fast-action dried yeast
• 125–145ml/4½–5fl oz warm water
• 2 tbsp extra virgin olive oil
• plus extra for oiling and drizzling
• 1 tube good-quality tomato purée
• 250g/9oz mozzarella cheese
• sliced
• 8 slices prosciutto
• ripped up into bite-sized pieces
• 5 figs
• quartered
• salt and freshly ground black pepper
• 1 bunch fresh basil

Directions

• Mix the flour
• salt and yeast together in a large bowl and make a well in the middle. In a jug
• mix the water and oil together
• then pour the liquid into the well of the flour mixture and mix to make a soft but not sticky dough.
• Knead for 10 minutes by hand on a lightly floured work surface or for five minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large
• lightly floured baking tray.
• Cover the pizza dough loosely with oiled clingfilm
• making sure it is airtight. Leave in a warm but not hot place for 30–40 minutes.
• Preheat the oven to 220C/425F/Gas 7.
• Remove the clingfilm from the dough and roll out to a 30cm/12in circle to knock some air out
• then prick holes all over the dough with a fork. Spread over the tomato purée
• leaving a 2.5cm/1in border
• followed by the mozzarella
• prosciutto and half of the figs.
• Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 minutes
• or until the bread is crisp and golden-brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil.
• Serve at the centre of the table so everyone can rip off their piece of Italian gold.