Fig, Prosciutto & Rocket Pizza

As I write this I’m listening to I’ve Never Seen Star Wars, a BBC Radio 4 comedy programme where guests are encouraged to try new experiences, which is rather timely as I’d never tried figs before tonight.  I don’t know why they hadn’t featured in my life until now, but recently there have been recipes popping up all over the place and when I saw them in the Grainger Market last week I couldn’t resist.

Unfortunately Jonathan wasn’t so keen.  When I offered a choice of a dish with figs or a dish without he repeatedly opted for the dish without and my figs waited unloved until tonight when I was determined we would taste them.

So I bribed him with pizza.  I make pretty damn good pizza (if I say so myself) and its a week night staple at no 41.  Pizza dough doesn’t need to rise as much as other doughs so I can whip up a batch when I get in from work and leave it while I put the toddler to bed. Then its a simple matter of heating the oven, rolling the dough, adding toppings and baking.

I will make one pizza with figs and another without I proposed.  That way you won’t have to eat the figs if you don’t like them. I had read somewhere that figs are sweet so they contrast well with salty prosciutto and as I also had mozzarella and rocket left overs, that was what we went with.  I laid mozzarella slices over a smearing of sun-dried tomato paste (again, another open jar) and arranged scrunched prosciutto and quartered figs on top, adding the rocket after baking.

Our fig, prosciutto & rocket pizza was lush.  These flavours do compliment each other and it was a refreshing change to our standard toppings.  We’ll be having it again – both of us!

Fig, Prosciutto & Rocket Pizza
Pizza Dough (enough for 2-3 large pizzas)
  • 500g plain flour
  • 1-2 tsp salt
  • ½ tbsp sugar
  • ½ tbsp yeast
  • 300ml tepid water
  • Sun-dried tomato paste / tomato puree / passata
  • Mozzarella (I like it thinly sliced)
  • Prosciutto
  • Figs (I used three on this pizza)
  • Rocket (2 - 3 handfuls)
  1. Mix the yeast and sugar with about 200ml or so of the water. Leave to stand for five minutes or so, it will froth up a bit.
  2. Put the flour and salt in a large bowl or on your (clean) work surface. Make a well in the middle and pour in the frothy yeasty water. Mix together.
  3. Add more water (I usually clean out the jug I had the yeast in, to make sure every last bit is incorporated) until you have a ball of dough - it shouldn't be too sticky.
  4. Knead for five to ten minutes until the dough is silky and stretchy.
  5. Put in a bowl in a warm place for an hour or so - even half an hour will do if you're starving.
  6. When the dough has risen, gently punch it down and divide it into two, three or four (depending on how big you want your pizzas to be).
  7. Preheat your oven as hot as it can go (225 degrees C on the intensive bake setting for us)
  8. Roll your dough out quite thin and put it on a baking sheet or cooking mesh - stretch it out to the corners if you can.
  9. Smear a couple of teaspoons of whatever tomato base you are using over the dough - it doesn't need to be too thick.
  10. Cover with thinly sliced mozarella and prosciutto. Quarter your figs and arrange them artistically on top.
  11. Bake your pizza for between 7 to 9 minutes (you may need longer if your oven isn't as hot).
  12. Add the rocket to the cooked pizza, slice and tuck in!
I like to make rectangular pizzas, they're easier to cut - plus I can't roll a perfectly round pizza

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2 Responses to Fig, Prosciutto & Rocket Pizza

  1. Gill says:

    Read your blogs. Recipes sound moreish – not sure about the figs though. Like the pic of Jessica – very stylish hat! I’ve just made an apple pie for dinner with added raspberries that keep appearing on the plants in the garden. I am sending a query for information as to how to use four small black truffles which came in a bottle in the last hamper. Ideas would be appreciated. Love Gill

  2. Nicola says:

    Thank you Gill. The figs are great, honestly!

    Suspect need to know more about your truffles, but have some thoughts. Will be in touch.

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