Fig & Prosciutto Pizza

Cooking method:

Ninja Foodi
  • Prep Time: 10 mins
  • Proving Time 1 hour
  • Cook Time 20 mins
  • Total time: 1h 30 mins
  • Skill Easy
  • Serves 6 people

Fig & Prosciutto Pizza


Tip: Allergy Advice

This dish contains the following allergens: Dairy

Recipe tags


  • 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 mode

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  • 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.

  • Step 8

    Serve hot.