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Basil, Tomato and Fig Pizza
Breville Test Kitchen

Breville Test Kitchen

Basil, Tomato and Fig Pizza

time

1 hr 10 mins total time

activetimeIII

40 mins active time

med_med

Medium

user

Makes 1classic crust pizza

Ingredients


Measurements:

For the dough

  • bread flour icon
    1⅓ cups (7 oz) bread flour
  • instant dried yeast icon
    1 tsp instant dried yeast
  • granulated sugar icon
    ½ tsp granulated sugar
  • flaky sea salt icon
    ½ tsp flaky sea salt
  • lukewarm water icon
    3½ fl oz lukewarm water
  • olive oil icon
    1 tsp olive oil
  • semolina icon
    1 tbsp semolina

For the basil pesto

  • olive oil icon
    ¼ cup (2 fl oz) olive oil
  • firmly packed basil leaves icon
    1 cup (1 oz) firmly packed basil leaves
  • small clove garlic icon
    ½ small clove garlic

    peeled

  • pine nuts icon
    1 tbsp pine nuts

    toasted

  • parmesan cheese icon
    ¾ oz parmesan cheese

    coarsely chopped

  • flaky sea salt icon
    ¼ tsp flaky sea salt
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

For the topping

  • olive oil icon
    1 tsp olive oil
  • finely grated parmesan cheese icon
    ¼ cup (¾ oz) finely grated parmesan cheese
  • heirloom tomato icon
    2 (9 oz) heirloom tomatoes

    thickly sliced

  • buffalo mozzarella icon
    3½ oz buffalo mozzarella

    torn into pieces

  • fresh fig icon
    2 (3½ oz) fresh figs

    thickly sliced

  • prosciutto icon
    4 slices (2 oz) prosciutto

    torn

To serve

  • basil leaves icon
    Basil leaves
  • balsamic reduction icon
    Balsamic reduction
  • freshly ground black pepper icon
    Freshly ground black pepper

Instructions

  • 1To make the dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer with the dough hook. Mix to combine. Add the warm water and oil to the dry ingredients. Mix on medium speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the warm water and oil to the dry ingredients. Mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.)
  • 2Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 45 minutes or until the dough doubles in size.
  • 3Meanwhile, make the basil pesto, combine all the ingredients in a blender or food processor. Blend or process until combined. You will need ¼ cup (2¼ oz) for this recipe. Spoon the remaining pesto into a clean jar. Cover the top with a thin layer of olive oil and store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • 4Sprinkle the semolina onto a clean counter. Turn the dough onto the semolina and punch down to remove the excess air. Knead until smooth. Stretch the dough until it is large enough to cover the pizza pan.
  • 5Insert the wire rack into the bottom shelf position. Preheat the oven. Select PIZZA/CONVECTION/FRESH/425°F/18 minutes and press start.
  • 6To assemble the pizza, spread the oil over the pizza dough. Spread the ¼ cup (2¼ oz) basil pesto over the dough. Sprinkle with half the parmesan then top with the tomato slices.
  • 7Once preheated, put the pizza in the oven and cook for 12 minutes.
  • 8Remove the pizza from the oven, top with mozzarella, fig, prosciutto and the remaining Parmesan. Cook a further 6 minutes until the dough is browned and cheese is golden.
  • 9Remove the pizza from the oven, top with basil, drizzle with balsamic and season with pepper. Slice and serve.
Breads
Hors d'oeuvr/Appetizers
Main course
Kid Friendly
Autumn
Kid Friendly
Vegetarian
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