What You'll Need
1 cup (160 g) Artisan Bread Flour
1/2 cup (95 g) Semolina Flour
1/2 teaspoon fine sea salt
1/2 teaspoon instant dry yeast
2 tablespoons olive oil
4 tablespoons (60 ml) melted butter
1/2 cup (170 g) fig jam
Pinch of red pepper flakes
3 oz (85 g) prosciutto, roughly torn into large pieces
1/2 red onion, finely sliced
8 oz (225 g) fresh mozzarella, thickly sliced
1 bunch arugula
1 tablespoon olive oil
1 tablespoon red-wine vinegar
Combine the flours, salt, yeast, olive oil and 2/3 cup (160 ml) warm water in a large bowl and mix together to form a shaggy ball. Turn out the dough onto a lightly floured work surface and knead for 5 minutes until smooth and elastic. Alternatively, place the ingredients in the bowl of a stand mixer fitted with the dough hook and mix on low speed for 5 minutes.
Shape the dough into a ball, place in a large bowl and cover with a tea towel. (If you are making two small pizzas, divide the dough in half and shape into two smooth balls.) Proof for 1-2 hours at room temperature (or up to 18 hours in the fridge) until the dough has doubled in size.
Preheat the oven to 475 F.
Pour the melted butter in the bottom of the skillet, or divide between two smaller pans. Place the dough in the center and use your fingers to flatten it outwards, shaping it into an even round.
Now for the topping. Spread the fig jam evenly over the dough and sprinkle with the red pepper. Top with slices of prosciutto and red onion and cover with mozzarella.
Bake the smaller pizzas for 15 minutes or the large one for 25 minutes. Remove and rest for 5 minutes, then remove from the pan. Toss together the arugula, olive oil and vinegar and scatter over the pizza, then slice and serve.
This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America). Photo credit: David Alvarado