Tomato, basil & fig pizza

Crispy Crust Pizza
  • By Breville
Ready Time
1 hrs 30 mins
1 hrs 10 mins (Incl. 30mins Rest)
20 mins
Serves   2 Pizzas
1 hrs 30 mins
Ready Time
1 hrs 10 mins (Incl. 30mins Rest)
20 mins
  2 Pizzas

After winning the 2013 series of My Kitchen Rules, Dan and Steph have opened their own eatery in their home town of Hervey Bay and are living their food dream.

They are passionate about food and like to create an array of modern Australian cuisine with their own twist on the classics. Many dishes relate back to traditional family memories, specialising in sausages, braised meats and unique flavour combinations.




  • 1 tablespoon dry yeast
  • 1 tablespoon salt
  • 60–125 ml warm water
  • 1 ½ cups plain flour
  • ½ cup self–raising flour


  • 2 truss tomatoes, thickly sliced
  • 4 mixed heirloom tomatoes, halved
  • 8 slices prosciutto
  • 2 fresh figs, cut into quarters
  • 125g buffalo mozzarella, thinly sliced or torn


  • 2 cups basil leaves
  • 85g pine nuts, toasted
  • 3 cloves garlic Salt and pepper, to taste
  • 125 ml extra virgin olive oil

To serve

  • Extra virgin olive oil




  1. Combine yeast, salt and water in a large bowl, stir until combined.
  2. Fold through flours until just combined. Turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
  3. Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size.
  4. Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.


  1. Combine basil, garlic, pine nuts, salt and pepper in a food processor. Process until just combined.
  2. Add oil and process until pesto is runny.

Cooking the pizza

  1. Turn the ON/OFF switch to the ON position.
  2. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  3. Divide dough into two balls. Roll out one piece of pizza dough to form a 24–26cm disc and place onto a large square of baking paper.
  4. Prick base with a fork or pizza docker.
  5. Spread base with 2 tablespoons pesto.
  6. Divide toppings evenly into two. Top base with tomatoes, prosciutto, figs and mozzarella. Top with a little more pesto and drizzle with olive oil.
  7. Select CLASSIC crust setting.
  8. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
  9. Open lid and slide paper out carefully. Close lid and cook for 6–8 minutes or until cooked to your liking.
  10. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
  11. Open lid carefully with oven mitt and remove pizza onto chopping board.
  12. Cut into wedges and serve immediately.



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Guest Wednesday, 01 December 2021
from Chefs
by Appliance