Looking for a different way to enjoy our Black Bursa Fig Preserve? This pizza is it! We've replaced the typical tomato sauce base with our fig preserve, and topped with prosciutto and blue cheese. If you don't have time to make the pizza base, you might be lucky enough to find your local bakery supplies ready made pizza dough.
Prosciutto, Blue Cheese & Black Bursa Fig Pizza Breads
Helen Upshall
2 x 30cm breads
30 minutes
20 minutes
Dinner
Medium
Pizza topped with Black Bursa Fig Preserve, prosciutto & blue cheese
Ingredients
FOR THE DOUGH
- 400g strong bread flour
- 7g fast-action yeast
- Pinch of salt
- 1 tbsp oil, we used rapeseed
- 225ml water, tepid
FOR THE TOPPINGS
- 1 jar Black Bursa Fig Preserve
- 120g prosciutto
- 200g blue cheese
- 4 figs, cut into quarters
TO SERVE
- Rocket leaves
- Good-quality olive oil, for drizzling
- Cracked black pepper
YOU WILL NEED
- Food mixer with dough hook attachment
Directions
Place all of the dough ingredients in the mixing bowl and mix using the dough hook on slow. Once the ingredients have combined into a scraggy dough, turn up the speed to medium and knead for 5 - 8 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a clean tea towel - allow to prove for 1 hour or until the dough has doubled in size.
Knock back the dough using clean hands and knead briefly again for 1 minute. Divide the dough in two and roll each portion out into a 30cm ovals and place on two lightly floured baking sheets. Preheat the oven to 240C/220C fan/gas 8.
Spread the Black Bursa Fig Preserve over either pizza base before topping with ruffles of prosciutto, crumbled blue cheese and the quarters of fresh figs.
Bake in the hot oven for 15 - 20 minutes until the crust is risen and golden and the blue cheese has melted.
Remove from the oven, slice into generous triangles and sprinkle with a good handful of rocket leaves. To finish, drizzle with olive oil and crack over black pepper.
