Prosciutto, Mozzarella, and Fig Pizza
1⅔ cups white bread flour, plus extra for dusting
1 teaspoon salt
½ teaspoon active dry yeast
4½ ounces warm water
2 Tablespoons extra virgin olive oil, plus extra for oiling plastic wrap
1 tube (4.5 ounces) good tomato paste
9 ounces fresh mozzarella cheese, cut into ¼-inch thick slices
8 slices (4 ounces) prosciutto, ripped up into bite-size pieces
5 figs, quartered
¼ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¼ cup fresh basil leaves, torn into pieces
1 Tablespoon extra virgin olive oil
Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.
Preheat the oven to 425° F. Remove the plastic wrap from the dough and roll out to a 12 inch circle (or square) to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil.
Makes 8 slices.