Fresh figs are just things of beauty aren’t they?
Vibrantly colourful, deliciously sweet, and super versatile! Not only do they make for some amazing desserts but they’re just as brilliant in savoury recipes when used to balance out something tangy or salty!
I just can’t get enough of them!
However, the same can’t be said for my adorable, cooky, and very Catholic grandma. Let me explain.
The other day I asked my dad to pick up some fresh figs from the supermarket for me. When he came home he told me how my Nana D full on shouted at him for buying figs and pretty much told him they’re evil.
Yep. Evil.
We later realised that she genuinely believes they’re the forbidden fruit that seduced Adam & Eve to the dark side in the creation story of the Bible… and therefore, EVIL! Bless her.
I dunno, maybe it’s the fact that they are ‘forbidden’ that makes me love them so much! (Always want what you can’t have and all that!) Especially when they’re paired up with salty prosciutto and a tangy balsamic! Nom.
I’d definitely be tempted too…
First I made the dough by adding the flour, yeast, salt, olive oil, and roughly 100-150ml of warm water to a large bowl. I mixed this together to a soft but slightly wet dough.
I then tipped this out onto a lightly floured surface and kneaded the dough for about 5 minutes. I placed this back in the bowl and set aside whilst I prepped the rest of the ingredients.
I cut the figs into eighths, halved the baby tomatoes, and tore the mozzarella and prosciutto into small pieces.
I then tipped the dough onto a lightly oiled baking tray and flattened it out towards the edges. I scattered the figs, tomatoes, mozzarella, prosciutto and fresh rosemary on top, then drizzled with olive oil and baked at 200°C for 15-20 minutes.
Once baked, I topped with fresh basil, rocket and a drizzle of balsamic glaze.
- 300g strong flour
- 1tsp salt
- 1 sachet dried yeast
- 1tbsp olive oil
- 100-150ml warm water
- 2 fresh figs, cut into eighths
- a handful of baby tomatoes, halved
- 2 sprigs of fresh rosemary
- 100g mozzarella, torn
- 2 slices prosciutto, torn
- handful of fresh basil
- wild rocket, to serve
- balsamic glaze, to serve
- Place the flour, dried yeast, salt and olive oil to a large bowl. Gradually add enough warm water (roughly 100-150ml) to bring the mixture together to a soft, slightly wet dough.
- Tip out onto a lightly floured surface and knead for roughly 5 minutes. Place in the bowl and set aside whilst you prep the other ingredients.
- Cut the figs into eighths, and halve the baby tomatoes.
- Tear up the mozzarella and prosciutto into smaller pieces.
- Preheat oven to 200°C.
- Tip the dough out onto a lightly oiled baking tray and carefully flatten it out towards the edge of the tray.
- Scatter the figs, tomatoes, mozzarella, rosemary, and prosciutto on top. Drizzle with olive oil and bake for 15-20 minutes until the base is crisp.
- Top with the fresh basil and rocket, then drizzle with a balsamic glaze.
- Serve warm.
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