Mains

Fig & Prosciutto Pizza

Step 1 of 8

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.

Ingredients

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

Step 2 of 8

Preheat oven to 230°C/Fan 210°C.

Ingredients

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

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.

Ingredients

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

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.

Ingredients

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

Step 5 of 8

Place the pizza in centre of oven for 20 minutes.

Ingredients

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

Step 6 of 8

Cooking is complete when the pizza is golden brown.

Ingredients

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

Step 7 of 8

Drizzle with olive oil and pomegranate molasses, sprinkle with torn basil leaves before cutting into slices.

Ingredients

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

Step 8 of 8

Serve hot.

Ingredients

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

Cooking method:

Ninja Foodi