• 300g strong flour
  • 1tsp salt
  • 1 sachet dried yeast
  • 1tbsp olive oil
  • 100-150ml warm water
  • 2 fresh figs, cut into eighths
  • a handful of baby tomatoes, halved
  • 2 sprigs of fresh rosemary
  • 100g mozzarella, torn
  • 2 slices prosciutto, torn
  • handful of fresh basil
  • wild rocket, to serve
  • balsamic glaze, to serve
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  1. Place the flour, dried yeast, salt and olive oil to a large bowl. Gradually add enough warm water (roughly 100-150ml) to bring the mixture together to a soft, slightly wet dough.
  2. Tip out onto a lightly floured surface and knead for roughly 5 minutes. Place in the bowl and set aside whilst you prep the other ingredients.
  3. Cut the figs into eighths, and halve the baby tomatoes.
  4. Tear up the mozzarella and prosciutto into smaller pieces.
  5. Preheat oven to 200°C.
  6. Tip the dough out onto a lightly oiled baking tray and carefully flatten it out towards the edge of the tray.
  7. Scatter the figs, tomatoes, mozzarella, rosemary, and prosciutto on top. Drizzle with olive oil and bake for 15-20 minutes until the base is crisp.
  8. Top with the fresh basil and rocket, then drizzle with a balsamic glaze.
  9. Serve warm.