Prosciutto, Rocket and Fig Pizza
Photography Manja Wachsmuth.
Fresh figs are in season for such a short time that it’s a treat to be able to pair them with tender slices of prosciutto and peppery rocket.
INGREDIENTS
½ recipe pizza dough
flavoured oil
3 tablespoons mascarpone
2 tablespoons very finely chopped red onion
1 clove garlic, crushed
sea salt and freshly ground pepper
To assemble
sliced prosciutto
thinly sliced sopresso salami
rocket leaves
shaved fennel
fresh figs, halved or quartered
shaved Parmesan
METHOD
Preheat the oven to 225˚C.
Place a pizza stone in the oven and heat for 30 minutes or place a heavy-based oven tray in to heat for 10 minutes
Roll out the dough on a large piece of baking paper to a 30 cm circle and brush with oil.
Combine the mascarpone, red onion and garlic and season. Spread evenly over the pizza then top with generous grating of Parmesan.
Bake for 8–10 minutes or until puffed and golden.
Slide onto a serving plate and top with any of the suggested ingredients. Makes 1 x 30 cm pizza
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.