Let's see, you catch me red-handed: Who's up for a pizza for dinner? I already imagined that you were going to sign up all of you! It's just that I don't think I know anyone who doesn't like pizza, and if there is, it's because they haven't tried this fig, ham and rocket pizza. A combination of 10! And with homemade dough, of course.

Do not come to me with laziness and with the typical that "it will not turn out well" and all those things, I promise you that this dough works phenomenally and it is not difficult to knead. Also, you don't know how relaxing it is to spend some time kneading and stuck in flour!

oh! What are you, the lucky owner of a KitchenAid ? Well, you better put it on me! Because then all you have to do is put the ingredients in the bowl and let her knead it 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 haven't made it before. And above all they will ask you at home...

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

And before leaving you with the recipe, I am going to give you another piece of advice: 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 ceramic oven at Emile Henry as I have done this time, do not hesitate to do it, since the base of the pizza is much more crunchy... 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


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

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

For the pizza filling:

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


  1. If we are going to prepare the dough in the Kitchen Aid, we begin by putting the flour, water, olive oil and baker's yeast in the bowl (if we are going to use it fresh, we crumble it with our fingers before adding it).
  2. We place the shovel 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 blade for the dough hook and knead until we obtain a smooth and elastic dough.
  4. If we knead by hand , we begin 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, with the help of a scraper , we mix the ingredients until they are well integrated. At that moment we begin 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 we have the dough ready, we shape it into a ball and place it in a lightly greased bowl . Cover with plastic wrap brushed with oil and let rise in a warm place away from drafts 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 eliminate the gas, pressing gently with your fingers.
  7. Preheat the oven to 240° or 250°.
  8. With this amount of dough we can prepare a large pizza or two medium ones. If we are going to prepare two pizzas, with the help of a very sharp knife we ​​divide the dough into two parts and reserve 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 tray in which we are going to bake it and that we will have previously greased or sprinkled with semolina or flour so that the dough does not stick to the surface. tray.
  10. Place the dough on the pizza tray and then cover with the tomato sauce, mozzarella and oregano and place in the oven in a medium position for 20-25 minutes.
  11. After this time, we take our pizza out of the oven and distribute the sliced ​​figs on it, the slices of Serrano ham and the rocket leaves.

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

I don't know about you, but I'm getting a tremendous craving for pizza, so I'm going to get into trouble right now! I'm afraid it's going to be much more complicated to find a good movie to accompany my pizza...

Author of the recipe: Leticia from Revealando Sabores


xjgwoauurv said:

Muchas gracias. ?Como puedo iniciar sesion?

Leticia Revelando Sabores said:

Hola Rosa!
Efectivamente una vez que sacamos la pizza del horno, le ponemos el jamón y los higos y ya no la horneamos más.
Ya nos contarás qué te parece cuando la prepares!! :-)

Rosa said:

Hola quiero hacerla pero una pregunta cuando le pones el jamón y los higos no la vuelves a hornear?

M angeles said:

Buenisima, que pinta….

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