Prosciutto, Rocket and Fig Pizza

, from Issue #47. March, 2016
Photography by Manja Wachsmuth.
 Prosciutto, Rocket and Fig Pizza

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.


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


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