Italian

Wholegrain pizza with figs, prosciutto and gorgonzola

Name: Wholegrain pizza recipe with figs, prosciutto and gorgonzola
Yield: 4
Cuisine: /italian
Ingredients: 1 cup (240g) smooth ricotta; 1 bunch rocket, trimmed; 8 figs cut into wedges; 6 (100g) thin slices of prosciutto; 100g Gorgonzola dolce, crumbled; 3 cup (480g) wholemeal self-raising flour; ¼ cup (35g) sunflower seeds; 2 tbs quinoa; 1 (330ml) milk; 2 tbs extra-virgin olive oil; Extra-virgin olive oil; Vino cotto (or balsamic)

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https://healthimprovements.info/recipes/wholegrain-pizza-figs-prosciutto-gorgonzola/qs2ymgyx — Wholegrain pizza with figs, prosciutto and gorgonzola

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by Silvia Colloca

Cook and author

Feb 02, 2019

If figs aren’t in season, use the sweetest tomatoes you can find.

1 cup (240g) smooth ricotta
1 bunch rocket, trimmed
8 figs cut into wedges
6 (100g) thin slices of prosciutto
100g Gorgonzola dolce, crumbled

Quick dough

3 cup (480g) wholemeal self-raising flour
¼ cup (35g) sunflower seeds
2 tbs quinoa
1 (330ml) milk
2 tbs extra-virgin olive oil

To serve

Extra-virgin olive oil
Vino cotto (or balsamic)

Method

1.

Preheat oven to 200°C/180°C fan-forced and grease a large pizza tray.
2.

For the dough, place flour, sunflower seeds, quinoa and 1 tsp fine salt in a stand mixer fitted with the dough hook and, with the motor running, slowly add milk and knead for 5 minutes or until smooth and elastic. Roll out dough on a lightly floured surface to a 36cm-diameter round and place on prepared tray. Brush pizza base with olive oil and prick all over with a fork. Bake for 20-25 minutes, until golden and cooked through.
3.

Remove pizza from oven and cool for 10 minutes. Spread with ricotta, top with rocket, figs, prosciutto and Gorgonzola, and drizzle with olive oil and vino cotto (or balsamic) to serve.