- 250g/9oz strong white bread flour, plus extra for dusting
- 1 tsp salt
- ½ tsp fast-action dried yeast
- 125–145ml/4½–5fl oz warm water
- 2 tbsp extra virgin olive oil, plus extra for oiling and drizzling
- 1 tube good-quality tomato purée
- 250g/9oz mozzarella cheese, sliced
- 8 slices prosciutto, ripped up into bite-sized pieces
- 5 figs, quartered
- salt and freshly ground black pepper
- 1 bunch fresh basil
- Mix the flour, salt and yeast together in a large bowl and make a well in the middle. In a jug, mix the water and oil together, then pour the liquid 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 work surface or for five 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 tray.
- Cover the pizza dough loosely with oiled clingfilm, making sure it is airtight. Leave in a warm but not hot place for 30–40 minutes.
- Preheat the oven to 220C/425F/Gas 7.
- Remove the clingfilm from the dough and roll out to a 30cm/12in circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato purée, leaving a 2.5cm/1in border, followed by the mozzarella, prosciutto and half of the figs.
- Drizzle with oil and season with salt and freshly ground black pepper. Bake in the oven for 15–20 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.
- Serve at the centre of the table so everyone can rip off their piece of Italian gold.