Fig, Prosciutto and rocket Pizza

Fig, prosciutto and zucchini pizza

This is a recipe by Matt and Lentil from their Grown and Gathered recipe book. The recipe is so good, so I have only tweaked it a little. Homemade pizza is the best. If you don’t feel like making your own pizza bases, then please read ingredient lists on ready-made ones, and try to purchase bases with few ingredients. It is definitely worth shopping around as most pizza bases are not created to support our health, and can create havoc for our gut microbiome.

Makes 4 medium pizza bases

Ingredients Pizza base

  • 130 g buckwheat flour

  • 130 g brown rice flour

  • 130 g oat flour

  • 30 g psyllium husk

  • 2 tbsp extra virgin olive oil

  • 2 tbsp apple cider vinegar

  • 1 tsp pink rock salt

  • 450 ml filtered water

Method

Combine ingredients except water in a large bowl. Mix really well and gradually add water, kneading with your hands. Continue to knead for about 5 minutes (you want a dough that is sticky and forms a big ball. Cover the bowl and leave it to sit in a warm place for at least 12 hours, preferably 24 hours.

Preheat oven to 250c and line baking tray. Divide the dough into 4 equal pieces and on a floured bench top roll dough into 4 pizza bases. Place on baking tray.

Topping ingredients

  • 4 garlic cloves, minced

  • 2 zucchini, thinly sliced

  • 1 medium onion, sliced and fried in virgin olive oil until just turning brown

  • Handful of rocket leaves

  • ½ bunch basil leaves chopped

  • 10-15 small figs, cut into quarters

  • 200 g prosciutto, thinly sliced

  • 1.5 cups crumbled feta cheese

  • 2 tbsp BBQ sauce

  • Extra virgin olive oil

Method

Pour virgin olive oil, BBQ sauce, some minced garlic and spread over bases. Layer each base with sliced zucchini, prosciutto, figs and onion over the top. Bake for 10- 15 mins until everything is starting to look golden. Sprinkle over rocket leaves and basil.

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