Homemade Pizza with Parma Ham, Figs and Mozzarella
When you fancy some comfort food with just a bit of elegance to it, a homemade pizza with Parma Ham, Fresh Figs and Mozzarella is a way to go! Salty, slightly sweet and oh-so-very-cheesy, this pizza is definitely one of our favourites to enjoy on a Saturday night! This recipe features all the things we love about pizza - thin crust, double cheese, and the mandatory balsamic reduction drizzle on top! Beautiful ingredients, bold flavours and very happy diners!
Ingredients
For Pizza Base:
- 185 g strong white flour
- ½ teaspoon salt
- ½ teaspoon caster sugar
- 3.5 g fast action dried yeast half a sachet
- 110 ml lukewarm water
- 1 tablespoon olive oil
Toppings:
- 2 tablespoon tomato paste
- 80 g Gouda or Emental grated
- 2 fresh figs sliced
- 1 teaspoon runny honey
- 125 g ball of mozzarella torn into pieces
- ½ teaspoon dried mixed herbs or thyme, or oregano
- 6 sliced Parma ham
- 20 g rocket
- a drizzle of balsamic glaze or homemade balsamic reduction
Instructions
Make Pizza Dough:
- Place flour, salt and sugar in a large bowl (or a bowl of your stand mixer, if using) and mix with a spoon. Add the yeast and mix again. Pour lukewarm water and olive oil in. Knead the dough until smooth, for about 10 minutes. Form a ball, place it into a large, lightly greased bowl, cover and leave to rise at room temperature for 2 hours.
Top & Bake your Pizza:
- Once doubled in size, scrape the dough out onto lightly floured work surface. Divide the dough into two and shape two balls. Leave the balls, covered with a damp teatowel or clingfilm to sit for 20 minutes, whilst you prepare the toppings.
- Preheat the oven to 220° C Fan. Lightly dust the baking/ pizza trays with flour. You may line your baking trays with baking parchment if they are not non-stick. Alternatively, you can use low rim cast-iron pans (they work best when first preheated in the oven).
- Stretch and roll the dough to make them fit your trays (we made two 25cm pizzas) pushing the dough into the edges to form thicker crusts.
- Mix tomato paste with 3 tablespoon of water and dried herbs to make a rich sauce.
- Spread the tomato sauce evenly on the dough using the back of a tablespoon. Scatter grated Gouda (or Emenatal) on top. Arrange the sliced figs and tears of mozzarella across the pizzas. Drizzle everything with a little bit of runny honey. Then place them in the oven for 13-15 minutes.
- Once cooked, scatter Parma ham and rocket on top. Drizzle some balsamic glaze (link in the text above if you want to make your own) and tuck in!
Nutrition
Calories: 890kcalCarbohydrates: 85gProtein: 40gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 111mgSodium: 1594mgPotassium: 588mgFiber: 5gSugar: 13gVitamin A: 1339IUVitamin C: 7mgCalcium: 664mgIron: 3mg
Tried this recipe?Let us know how it was!