•     1 cup (240g) smooth ricotta
  •     1 bunch rocket, trimmed
  •     8 figs cut into wedges
  •     6 (100g) thin slices of prosciutto
  •     100g Gorgonzola dolce, crumbled

Quick dough
  •     3 cup (480g) wholemeal self-raising flour
  •     ¼ cup (35g) sunflower seeds
  •     2 tbs quinoa
  •     1 (330ml) milk
  •     2 tbs extra-virgin olive oil

To serve
    Extra-virgin olive oil
    Vino cotto (or balsamic)

  1. Preheat the oven to 200°C and grease a large pizza tray.
  2. For the dough, place flour, sunflower seeds, quinoa and 1 tsp of salt in an electric mixer fitted with a dough hook and, with the motor running, slowly add milk and knead for 5 minutes or until smooth and elastic. Roll out dough on a lightly floured surface to a 36cm-diameter round and place on prepared tray. Brush pizza base with olive oil and dock with a fork. Bake for 20-25 minutes until golden and cooked through.
  3. Remove pizza from oven and cool for 10 minutes. Spread with ricotta, top with rocket, figs, prosciutto and Gorgonzola, drizzle with olive oil and vino cotto (or balsamic) and serve.

Nutrition Per Serve
  • Energy : 3935 kj
  • Fat (saturated) : 15 g
  • Carbohydrate (sugars) : 16 g
  • Carbohydrate (total) : 98 g
  • Protein : 39 g
  • Sodium : 2255 mg