Directions

1. Combine the flour, water, salt, and yeast in a large bowl and mix until a shaggy dough begins to form. Turn the dough out onto a lightly floured worktop and knead for 5 minutes. Alternatively, mix for 3 minutes in a stand mixer fitted with a dough hook.
2. Transfer the dough to a bowl and cover with a loose sheet of cling film or a slightly damp tea towel. Leave to rise for 60 minutes.
3. 5 minutes before the dough has finished rising, place a sturdy oven tray or cast-iron skillet into your oven. Set the oven to its highest heat, leaving the tray or skillet inside.

4. Generously flour your worktop (this part is important) and roll the dough out into a circle. Spread with Tiptree Green Fig conserve and turn the corners inwards to create a crust.

5. Slice the goats’ cheese into rounds and arrange on top of the pizza. Add the prosciutto and fig slices before topping with a generous helping of ground black pepper.
6. Carefully remove the skillet or tray from the oven and place on a heatproof surface. Using two large knives or a pizza lifter, quickly transfer the pizza to the tray or skillet and pop it back in the oven.
7. Cook for 8-10 minutes, or until the crust is puffed and golden. Enjoy hot or cold within 2 days.