Basil, Tomato and Fig Pizza

Instructions

• 1

  To 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.)

• 2

  Put 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.

• 3

  Meanwhile, 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.

• 4

  Sprinkle 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.

• 5

  Insert the wire rack into the bottom shelf position. Preheat the oven. Select PIZZA/CONVECTION/FRESH/425°F/18 minutes and press start.

• 6

  To 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.

• 7

  Once preheated, put the pizza in the oven and cook for 12 minutes.

• 8

  Remove 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.

• 9

  Remove the pizza from the oven, top with basil, drizzle with balsamic and season with pepper. Slice and serve.