- 250g/9oz strong white flour, plus extra for flouring
- 5g/¼oz salt
- 30ml/1fl oz olive oil
- 5g/¼oz fast-action yeast
- 180ml/6fl oz water
- semolina, for dusting (optional)
- 1 small onion, sliced thinly and lightly fried in oil until caramelised
- 75-100g/2½oz-3½oz gorgonzola (or a similar vegetarian blue cheese)
- 4 slices prosciutto
- 2 ripe figs, cut into quarters
- small handful grated pecorino
- drizzle olive oil
- dash of good-quality balsamic vinegar
- salt and freshly ground black pepper
- handful of rocket
- For the pizza dough, mix the flour, salt, olive oil, yeast and water together in a bowl.
- Turn the dough out onto an oiled work surface and knead for 5-10 minutes, or until the dough is smooth and elastic. Cut off a small piece of the dough and stretch part of it as thinly as you can. If you can see the shadow of your fingers through the dough – the light should shine through the dough like a window pane – without the dough tearing, it is ready to prove.
- Shape the dough into a ball and tip into a bowl.
- Cover with a damp tea towel and leave to rise for an hour.
- Divide the mix into three balls. Roll out on a floured surface into circles. Place each circle on a flat baking tray or a plastic chopping board dusted with semolina (so the pizza can be easily transferred to the oven later).
- Place a pizza stone or an upturned baking tray into the oven and heat the oven to 220C/425F/Gas 7 (in a non-fan oven).
- For the topping, cover the bases with the onion slices and sprinkle on the crumbled gorgonzola. Lay the ham and fig quarters on top and dust with the pecorino.
- Drizzle over a little olive oil and a sprinkle of balsamic vinegar. Season with salt and freshly ground black pepper.
- When ready to bake, slide the pizza directly onto the hot pizza stone or baking tray and bake in the oven for 8-10 minutes, or until the base is golden-brown and the topping is bubbling.
- Serve with rocket leaves on top.