Fig and Prosciutto Mini Pizzas

Fig and prosciutto pizza with balsamic vinaigrette is an irresistible combination. A sophisticated and delicious pizza topped with fresh mozzarella, figs, prosciutto and rocket. Perfect for lunch or dinner.

This pizza dough made in the Thermomix® Appliance can be used to make two large or eight small pizzas.

Ingredients

Pizza dough

250g warm water
2 tsp instant dried yeast
1 tsp salt
1 tsp sugar
80g olive oil
400g baker’s flour

Toppings

50g parmesan cheese, cubed
75g red onion, quartered
30g butter
250g sour cream
pinch salt
½ tsp black pepper
150g buffalo mozzarella, roughly torn
6 ripe figs, roughly chopped
2 handfuls rocket
8 slices prosciutto, torn into strips
40g olive oil
40g balsamic vinegar

Directions

1. Place all pizza dough ingredients in the Mixing Bowl and mix for 10 sec/Speed 3.
2. Knead using Dough function for 3 minutes.
3. Wrap in a lightly floured silicone baking mat or place in a lightly oiled bowl. Leave in a draught-free warm place to prove for 30 minutes. You can also prove your pizza dough in your Varoma® Appliance with the V Stacker using Fermentation mode. Simply add 250g water to the Mixing Bowl and use Fermentation Mode set to 55°C for 30 min.
4. When dough has doubled in size, punch down and divide into 8 balls. Roll out thinly. Let rest for 10 minutes.
5. Preheat the oven to 220°C.
6. In a clean, dry Mixing Bowl add parmesan cheese and chop for 10 sec/Speed 9. Set aside.
7. Place red onion in the Mixing Bowl and chop for 10 sec/Speed 4.
8. Scrape down sides.
9. Add butter and cook for 5 min/80°C/Speed 2. 
10. Add sour cream, parmesan, salt and pepper and mix for 10 sec/Speed 4.
11. Spread over the pizza dough and bake for 10-15 minutes at 220°C until crisp at the edges. Remove from the oven.
12. While the pizza bases are cooking, in a clean bowl toss the figs and mozzarella with the rocket. Sprinkle over the pizzas and top with proscuitto.
13. Drizzle with olive oil and balsamic vinegar to serve.

CLICK the PDF Download Now button to get the PDF Copy of this recipe