Of which 14.2 g sugars and 12.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights All toppings added after baking · Seasonal recipe · Sweet and salty contrast
Allergens gluten, milk
Prosciutto, figs and stracciatella
White base with all the toppings added after baking
A late-summer white pizza inspired by the Roman pairing of pizza, figs and prosciutto. The base bakes with a thin film of olive oil; fresh figs, Prosciutto di Parma and stracciatella are added at the end. The recipe uses ripe but firm fruit, for sweetness and juiciness without turning the surface into jam.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 60 g (2 oz) prosciutto di Parma
- 80 g (2¾ oz) fresh figs
- 50 g (1¾ oz) stracciatella cheese
- 4 g extra-virgin olive oil
- 0.2 g black pepper
Method
- Heat a pizza stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes. Keep the prosciutto and stracciatella in the fridge until the final stage.
- Put the stracciatella in a fine strainer in the fridge for 10 minutes. Don't press it: the aim is to remove the free whey, not to separate the cream from the strands of cheese completely.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
