For my first ten years of eating pizza, I always, always, always went for the prosciutto e funghi option. I guess that´s not so unusual for a kid, to find THE pizza and stick to it until adulthood. Maybe a bit more unusual (to not use the word sad), is that once I reached teenagehood, I found myself a new pizza I stuck with for about ten years, and that was Hawaii (outrageous, I know). And now, in adulthood, I´ve been stuck on Diavola. So essentially, it´s been three pizza flavours defining my life, and I rarely strayed from them. Recently, though, I found myself twice (and that is a lot!), choosing pizzas with figs in them, a combination I never thought would work. And boy, did I like it. I liked it so much that after doing some testing at home, I came up with an own prosciutto and fig pizza recipe, which I´m happily sharing with you this #homemadeMonday. I promise that even if it doesn´t sound like your cup of tea (or slice of pizza), you´ll be amazed by how good this combo tastes.
(for one medium/large pizza)
230g pizza dough
two large figs
50g sun-dried tomatoes (in oil)
three tbsp tomato paste
fresh basil leaves
1. Cover the pizza dough with the tomato paste, spreading it around. You might think that three tablespoons are not enough, but anything more than that and you´ll ruin the dough.
2. Slice or break the mozarella into pieces and cover as much as you can of the tomato paste with it.
3. Bake for about 15 minutes at 200 degrees.
4. After the 15 minutes are up, take the pizza out and lay the prosciutto, chopped sun-dried tomatoes and sliced figs on it and cook for another 3 minutes.
5. Decorate with the fresh basil leaves and serve with a cool glass of sangria or white wine.