Prosciutto, Rocket and Fig Pizza
Photography Manja Wachsmuth.
Fresh figs are in season for such a short time that it’s a treat to be able to pair them with tender slices of prosciutto and peppery rocket.
INGREDIENTS
½ recipe pizza dough
flavoured oil
3 tablespoons mascarpone
2 tablespoons very finely chopped red onion
1 clove garlic, crushed
sea salt and freshly ground pepper
To assemble
sliced prosciutto
thinly sliced sopresso salami
rocket leaves
shaved fennel
fresh figs, halved or quartered
shaved Parmesan
METHOD
Preheat the oven to 225˚C.
Place a pizza stone in the oven and heat for 30 minutes or place a heavy-based oven tray in to heat for 10 minutes
Roll out the dough on a large piece of baking paper to a 30 cm circle and brush with oil.
Combine the mascarpone, red onion and garlic and season. Spread evenly over the pizza then top with generous grating of Parmesan.
Bake for 8–10 minutes or until puffed and golden.
Slide onto a serving plate and top with any of the suggested ingredients. Makes 1 x 30 cm pizza
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.