Prosciutto, mozzarella and fig pizza

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Preheat the oven to 220C/425F/Gas 7.

5. 5

   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.

6. 6

   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.

7. 7

   Serve at the centre of the table so everyone can rip off their piece of Italian gold.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.