Pizza and Figs 

Let's prepare together the famous Pizza e Fichi: a traditional white Roman pizza, with a high base, which combines the sweetness of figs with the flavor of raw prosciutto. A typical pizza of Lazio, which you can safely bring back to your home. Be careful, however, it is not a classic pizza, like the Margherita, the 4 cheeses or the seafood one. Rather, it ranks among the exotic pizzas; Pizzas able to mix sweet and savory, enhancing the taste of raw materials. 

When we say "Mica pizza e fichi" I mean that something is worth more than it seems because pizza and figs are poor ingredients. But have you ever eaten them together? Other than poor dish, they are the end of the world! Preparing pizza and figs means everything and nothing because there are so many recipes and variations. Making pizza at home like in a pizzeria? 

FOR THE DOUGH

300 ml lukewarm water

10 g Brewer's Yeast

1 tablespoon of Extra Virgin Olive Oil

10 g salt

1 teaspoon sugar

FOR THE CONDIMENT

125 g mozzarella

100 g thinly sliced sweet raw prosciutto

3-5 black figs

Extra Virgin Olive Oil to taste

Pepper to taste

Procedure

To prepare the Pizza and Figs start by preparing the dough: in a small bowl dissolve the fresh brewer's yeast together with a little water (taken from the total) and sugar. In a large bowl, mix the flour and add the salt. When the yeast is dissolved, add it to the flour and start kneading, adding water from time to time. When you get a workable mixture, sprinkle a worktop with flour and transfer the dough to it. Knead the dough well for a few minutes, until you get a soft dough that does not stick. Let the pizza dough rise in a warm place for at least 2 hours (until the volume doubles). After the rest time, take the dough and divide it into two portions, to be worked for a few moments on the work surface, giving them a rounded shape. Let the two dough balls rise again for an hour. Grease two pizza trays with EVO oil. Roll out the dough balls directly into the pans using your fingertips, then add a drizzle of EVO oil on the surface. Cover the trays with plastic wrap and let them rest for 30 minutes. Preheat the oven to 220ºC and bake the white pizzas for 10 minutes. Remove the pizzas from the oven and add the mozzarella, then continue cooking for another 5-6 minutes. Once ready, take the pizzas out of the oven and let cool for about ten minutes.