| | Prosciutto, pear and rocket pizzas
Prosciutto, pear and rocket pizzas
Prosciutto, pear and rocket pizzas 4.3-5 9
  • Calories: 1412 kj
  • Fat: 16.6g
  • Carbohydrates: 31.4g

How to Make:

  1. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  2. Make pizza dough. Combine flour, yeast and sugar in a bowl. Season with salt and pepper. Make a well. Add oil and warm water. Mix well to form a soft, sticky dough. Turn dough out onto a lightly floured surface. Knead gently until dough comes together. Divide into 4 equal portions. Roll out 1 portion to form an 11cm x 21cm oval shape. Place on 1 prepared tray. Repeat with remaining dough, placing 2 ovals on each tray.
  3. Spread each pizza with fig paste. Sprinkle with ½ the pizza cheese. Top with prosciutto and pear. Sprinkle with remaining pizza cheese. Season with salt and pepper.
  4. Bake pizzas for 10 to 15 minutes or until bases are golden and cooked through. Sprinkle with rocket. Serve.
Time for preparing:
15 min.


  • 150g tub fig and walnut paste (see notes)
  • 1 cup pizza cheese
  • 150g thinly sliced prosciutto, torn
  • 1 large pear, halved, cored, thinly sliced
  • 60g baby rocket
  • Pizza dough
  • 1 1/2 cups plain flour, plus extra for dusting
  • 7g sachet instant dry yeast
  • Large pinch of caster sugar
  • 2 tablespoons extra virgin olive oil
  • 2/3 cup warm water