PICKLED FIG, PROSCIUTTO & GOATS’ CHEESE PIZZAS
( Pictured previous page)
You’ll need to source some preserved figs for this wonderful pizza – if they’re not something you preserve yourself, try the excellent Taihiki Orchards’ Figs in Syrup (nzfigs.co.nz). This dough recipe makes enough for two bases but the unused portion can be kept in the freezer for later use.
1½ teaspoons active dry yeast
300ml lukewarm water
Pinch of sugar
1 teaspoon salt
500g strong or high- grade flour,
plus extra for kneading
Topping (enough for 1 pizza):
2 tablespoons olive oil 1 clove garlic, crushed 2 sprigs rosemary, leaves finely chopped,
plus extra for garnish 150g soft goats’ cheese 12 preserved figs, halved Freshly ground black pepper and
flaky sea salt 6 slices prosciutto
Base: Place yeast and 100ml of the water in a warm bowl. Stir in sugar and leave to stand in a warm place for yeast to dissolve.
Place flour in a large bowl and make a well in the centre. Add salt and yeast mixture, stirring with a spoon to bring it together.
Sprinkle some extra flour on a clean, dry bench and knead dough until it becomes smooth and elastic. Form into a ball and place in a clean, oiled bowl.
Cover with plastic wrap and leave in a warm place to double in size (about 40 minutes).
Knead dough again for a minute or two and divide in half.
Heat oven to 250° C. Shape the one portion of the dough into a thin round about 30cm in diameter and place on a lined baking tray.
Topping: Combine oil, garlic and rosemary, and brush generously over base. Arrange figs and pieces of goats’ cheese over base. Bake 15-20 minutes or until crust is cooked and golden on the edges.
Remove from oven and season with pepper and salt to taste. Top with slices of prosciutto and drizzle with a little fig syrup. Garnish with rosemary sprigs. Makes 1 x 30cm pizza ( plus 1 extra portion of dough)