Prosciutto, Rocket and Fig Pizza

, from Issue #47. March, 2016
Photography by Manja Wachsmuth.
    Prosciutto, Rocket and Fig Pizza

    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

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #123
    Check out our
    latest issue:

    Issue #123

    Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!