Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (4 g) instant yeast
  • ¾ cup (180 ml) warm water (about 110°F/43°C)
  • 1 tablespoon (15 ml) olive oil
  • 4 ounces (115 g) prosciutto, thinly sliced
  • 4-6 fresh figs, sliced (or ½ cup dried figs, chopped)
  • 1 cup (100 g) fresh mozzarella cheese, shredded
  • ½ cup (50 g) goat cheese, crumbled
  • 2 tablespoons (30 ml) balsamic reduction (for drizzling)
  • Fresh arugula (for garnish)
  • Fresh thyme or rosemary (optional, for garnish)

Instructions:

  1. In a mixing bowl, combine flour, salt, and instant yeast.
  2. Gradually add warm water and olive oil; mix until a dough forms.
  3. Knead for 8-10 minutes until smooth and elastic.
  4. Place in a lightly oiled bowl and cover with a damp cloth; let rise for 1 hour.
  5. Preheat your oven to 475°F (245°C) with a pizza stone inside if using.
  6. Once risen, punch down the dough and turn it onto a floured surface.
  7. Roll out the dough into a circular shape (about 10-12 inches in diameter).
  8. Transfer to parchment paper or a floured baking sheet.
  9. Sprinkle mozzarella evenly on the dough.
  10. Arrange sliced figs on top of the cheese.
  11. Add prosciutto slices, scattering them evenly.
  12. Crumble goat cheese over the top.
  13. Transfer the pizza to the hot pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly.
  14. Remove from oven, drizzle with balsamic reduction and garnish with fresh arugula and herbs if using. Slice and serve immediately.