Fig, ham and arugula pizza

Come on, you've caught me red-handed: Who's up for pizza for dinner? I thought you were all going to sign up! I don't think I know anyone who doesn't like pizza, and if there is, it's because they haven't tried this pizza with figs, ham and arugula. A 10/10 combination! And with homemade dough, of course.

Don't come to me with laziness and the usual "it won't turn out well" stuff, I promise you that this dough is really easy to work with and it's not difficult to knead. Plus, you don't know how relaxing it is to spend some time kneading and being in the flour!

Oh! You're the lucky owner of a KitchenAid ? Well, you better let me know! Because then all you have to do is put the ingredients in the bowl and let it do the kneading for you. Dude, you're running out of excuses! And you'll see, once you make your first homemade pizza, you'll wonder why you never made it before. And most of all, they'll ask you at home...

For the filling today I bring you this suggestion, which I think is delicious, but of course you can adapt it to your taste, although I encourage you to give it a try, now that we are in the middle of fig season, and then tell me what you think.

And before I leave you with the recipe, I'm going to give you another tip: if you can bake the pizza on a perforated base, like this one from Le Creuset , or a ceramic one, like this one from Emile Henry , or even on the base of the Emile Henry ceramic oven as I did this time, don't hesitate to do so, since the base of the pizza is much crispier... and absolutely delicious.

KitchenAid Artisan food processor , Bérard flour spoon , Pallarès carbon steel knife , Caractère Revol porcelain plate and ceramic tray from the Emile Henry ceramic oven

INGREDIENTS

For the pizza dough (for one large or two medium pizzas) :

• 500 g of strong flour
• 250 ml of warm water
• 30 ml of olive oil
• 20 g of fresh baker's yeast or 7 g of dry baker's yeast
• 10 g of salt

For the pizza filling:

• 300 g tomato sauce
• 300 g grated or fresh mozzarella
• Oregano
• 5 slices of Serrano ham
• 6 or 7 figs
• Arugula leaves

Preparation

1. If we are going to prepare the dough in the Kitchen Aid, we start by putting the flour, water, olive oil and baker's yeast in the bowl (if we are going to use fresh yeast, we crumble it with our fingers before adding it).
2. We place the paddle accessory and at speed 2 we mix the ingredients for a couple of minutes.
3. After this time, and once we see that the ingredients are well integrated, we change the paddle for the kneading hook and knead until we obtain a smooth and elastic dough.
4. If we knead by hand , we start by forming a volcano with the flour on the counter and in the central hole we put the yeast, the oil, the yeast and the water and, using a scraper , we mix the ingredients until they are well integrated. At that moment we start to knead with our hands, folding and stretching the dough, for approximately 10 minutes, until we obtain a smooth and elastic dough.
5. In both cases, once the dough is ready, we shape it into a ball and place it in a lightly oiled bowl . We cover it with plastic wrap brushed with oil and let it rise in a warm place away from draughts for approximately 2 hours, until we see that it has doubled its initial volume.
6. When the dough has doubled in volume, remove it from the bowl and remove the gas, pressing gently with your fingers.
7. Preheat the oven to 240° or 250°.
8. With this amount of dough we can prepare one large pizza or two medium-sized ones. If we are going to prepare two pizzas, using a sharp knife we ​​divide the dough into two parts and set aside the one we are not using, covered with a cloth so that it does not dry out.
9. Next, we stretch the dough, either with our hands or with the help of a rolling pin , and place it on the baking tray that we are going to bake it on, which we have previously greased or sprinkled with semolina or flour so that the dough does not stick to the tray.
10. Place the dough on the pizza pan and then cover with the tomato sauce, mozzarella and oregano and place in the oven in the middle position for 20-25 minutes.
11. After this time, we take our pizza out of the oven and spread the sliced ​​figs, the chopped Serrano ham slices and the arugula leaves on top.

Emile Henry ceramic oven , Le Creuset ceramic ramekin , Pallarès carbon steel knife , Caractère Revol porcelain plate

I don't know about you, but I'm really craving pizza, so I'm going to get to it right now! Finding a good movie to go with my pizza is going to be a lot more complicated, I'm afraid...