Fig, Prosciutto and Gorgonzola with Basil Oil Pizza

Dough Ingredients

• 500 g plain flour
• 2 tsp dried yeast
• Pinch of salt
• Sugar
• 375 ml warm water
• 1 tsp Cobram Estate Classic Extra Virgin Olive Oil

Topping Ingredients

• 200g of gorgonzola
• 6 figs, sliced lengthwise
• 8 slices of prosciutto, torn
• Handful fresh basil leaves
• Cobram Estate Basil Infused Extra Virgin Olive Oil
• Salt and pepper to taste

Dough Method by Anna Gare

1. To prepare dough, put yeast, salt, sugar, Cobram Estate Classic Extra Virgin Olive Oil and water in a bowl.
2. When the yeast starts to bubble, add flour and knead in a mixer using dough hook, for about seven minutes, or hand-knead on lightly floured bench for about 10 to 15 minutes until smooth and elastic.
3. Let rest in oiled bowl and cover for about 1½ hours (it should double in size).
4. Knock back dough, pushing out air gently.
5. Roll out into shape, place on lightly oiled baking tray (Makes 2 pizzas)

Topping Method

1. Using a brush cover the pizza base with Cobram Estate Basil Infused Extra Virgin Olive Oil.
2. Then tear off a desired amount of the fresh basil leaves and scatter over the base of the pizza then place torn prosciutto, figs and crumbled desired amount of gorgonzola.
3. Then drizzle a small amount of the Cobram Estate Basil Infused olive oil over the pizza and bake in a hot oven, on 250 degrees for about 20 minutes. If unsure if its cooked test by lifting the pizza if the base is hard its cooked.
4. Once cooked finish with a few scatterings of fresh Basil leaves.