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Sweet figs, silky prosciutto and bubbling mozzarella come together on a crisp, leopard-spotted base for a pizza that feels both festive and effortlessly Italian. Finished with fresh rocket and a drizzle of Casalinga balsamic, this is a perfect balance of sweet, savoury and fresh, ideal for entertaining or treating yourself at home.

Day 1 - Prosciutto and Fig Christmas Pizza

Ingredients

  • Caputo Neapolitan Doughballs
  • Casalinga Olive Oil
  • Casalinga Balsamic Vinegar of Modena.
  • Prosciutto
  • Rocket
  • Figs

Method

1. Preheat your pizza oven to 400°C

Ensure the stone is fully heated, so the base cooks quickly and crisps properly.

2. Stretch your dough

On a lightly floured surface, stretch one of our defrosted Caputo Neapolitan Doughballs into a round 10 to 12 inch base. Keep the centre thin with a slightly thicker edge for a classic Neapolitan crust.

3. Build the pizza

Place the stretched dough onto your peel.
Drizzle lightly with olive oil, then scatter mozzarella evenly over the base.
Add the sliced figs, spacing them out so each slice gets a touch of sweetness.

Tip: Do not add the prosciutto yet. It is best added after cooking to keep it soft and silky.

4. Cook the pizza

Launch the pizza into the oven and cook for 60 to 90 seconds, turning as needed.
The crust should puff up with light leopard spotting, and the cheese should be bubbling and melted.

5. Finish the pizza

Once out of the oven:
Lay the prosciutto over the hot pizza so it gently softens from the residual heat.
Scatter over a handful of fresh rocket.
Finish with a light drizzle of Casalinga Balsamic Vinegar of Modena.

6. Slice and serve

Slice immediately and serve while hot.
Sweet figs, silky prosciutto and peppery rocket make this a perfect festive pizza. Simple, elegant, and full of flavour.

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