This dish contains the following allergens: Milk/Dairy
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300g
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
200ml
tepid water
175g
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
50g
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
10oz
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
7fl. oz
tepid water
6oz
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
1oz
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
Step 1
In a large bowl, place the flour, yeast, olive oil and salt. Gradually add 200ml of lukewarm water and use clean hands to mix into a rough dough. Lightly flour the work surface, tip the dough out of the bowl and knead for 5 minutes until smooth and elastic. Put back into the bowl, cover with a clean tea towel and leave to prove in a warm place for 1 hour or until doubled in size.
Step 2
Preheat oven to 230°C/Fan 210°C.
Step 3
Roll out the pizza dough, using a little flour, to fit the Ninja Foodi Zerostick Pizza Tray and using the rolling pin to assist. Place the dough on the pizza tray. Push dough so it comes just a little up the edges.
Step 4
Spread ricotta cheese over pizza dough, leaving a 2cm border around edges. Dot with figs and torn prosciutto. Season as desired.
Step 5
Place the pizza in centre of oven for 20 minutes.
Step 6
Cooking is complete when the pizza is golden brown.
Step 7
Drizzle with olive oil and pomegranate molasses, sprinkle with torn basil leaves before cutting into slices.
In a large bowl, place the flour, yeast, olive oil and salt. Gradually add 200ml of lukewarm water and use clean hands to mix into a rough dough. Lightly flour the work surface, tip the dough out of the bowl and knead for 5 minutes until smooth and elastic. Put back into the bowl, cover with a clean tea towel and leave to prove in a warm place for 1 hour or until doubled in size.
300g
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
200ml
tepid water
175g
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
50g
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
10oz
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
7fl. oz
tepid water
6oz
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
1oz
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
Step 2 of 8
Preheat oven to 230°C/Fan 210°C.
300g
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
200ml
tepid water
175g
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
50g
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
10oz
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
7fl. oz
tepid water
6oz
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
1oz
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
Step 3 of 8
Roll out the pizza dough, using a little flour, to fit the Ninja Foodi Zerostick Pizza Tray and using the rolling pin to assist. Place the dough on the pizza tray. Push dough so it comes just a little up the edges.
300g
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
200ml
tepid water
175g
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
50g
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
10oz
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
7fl. oz
tepid water
6oz
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
1oz
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
Step 4 of 8
Spread ricotta cheese over pizza dough, leaving a 2cm border around edges. Dot with figs and torn prosciutto. Season as desired.
300g
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
200ml
tepid water
175g
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
50g
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
10oz
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
7fl. oz
tepid water
6oz
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
1oz
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
Step 5 of 8
Place the pizza in centre of oven for 20 minutes.
300g
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
200ml
tepid water
175g
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
50g
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
10oz
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
7fl. oz
tepid water
6oz
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
1oz
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
Step 6 of 8
Cooking is complete when the pizza is golden brown.
300g
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
200ml
tepid water
175g
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
50g
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
10oz
strong white flour, plus extra for rolling
1
sachet fast action/easy bake yeast
2
tablespoons olive oil, plus a drizzle to serve
½
teaspoon fine sea salt
7fl. oz
tepid water
6oz
Ricotta cheese
2- 4
figs, quartered
80g
Prosciutto crudo, torn into pieces
Salt and ground pepper, as desired
1oz
jarred artichokes
Pomegranate molasses, for drizzling
Handful
of basil leaves, torn
Step 7 of 8
Drizzle with olive oil and pomegranate molasses, sprinkle with torn basil leaves before cutting into slices.
