Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
12\" Hand Tossed Pizza
Method
12\" Hand Tossed Pizza
- 1
Preheat oven and preheat stone (if using)
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat.
- 2
Oil and prepare dough
Lightly oil a clean surface and the dough ball with olive oil.
- 3
Stretch dough
Gently stretch or roll the dough into a 12-inch circle on a lightly floured surface.
- 4
Top with cheese
Transfer dough to a parchment-lined baking sheet and evenly sprinkle shredded mozzarella cheese over the dough.
- 5
Add figs
Arrange fig slices over the cheese.
- 6
Add prosciutto
Tear prosciutto into bite-sized pieces and scatter over the pizza.
- 7
Bake
Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is melted.
- 8
Finish
Remove pizza from oven and drizzle with fig balsamic glaze. Slice and serve.