Fig, Prosciutto, Gorgonzola & Basil Pizza

Pizza Dough

1. To prepare dough, put yeast, salt, sugar, olive oil and water in a bowl.
2. When the yeast starts to bubble, add flour and knead in a mixer using dough hook, for about seven minutes, or hand-knead on lightly floured bench for about 10 to 15 minutes until smooth and elastic.
3. Let rest in oiled bowl and cover for about 1½ hours (it should double in size).
4. Knock back dough, pushing out air gently.
5. Roll out into shape, place on lightly oiled baking tray and prepare crust & topping and bake (mixture makes 2 pizzas).

Crust Around Edge

1. Mix all together and fold into outer edge of crust (just like a mini calzone around the edges).

Topping

1. Place basil leaves down first so they don’t burn, then add thin slices of cheeses and arrange rest of topping as desired.
2. Drizzle with olive oil at end and bake in a hot oven, about 250 deg for about 20 minutes to ½ an hour depending on your oven.
3. Test by lifting base of pizza and if it is firm underneath its cooked.
4. Drizzle with a little of fig vincotto and serve straight away.