• Prep Time 15 minutes
  • Rising Time 45 minutes
  • Baking Time 7 minutes
  • Makes 2 12” (30 cm) pizzas
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Dough
  • 1 cup warm water 100-110°F (38-43°C)
  • 1 tsp active dry yeast
  • 2 cups Robin Hood® 00 Style Pizza Flour
  • 1 tsp salt
  • 1 tbsp cornmeal
  • Assembly
  • 1/4 cup prepared pesto
  • 1/2 cup sliced figs, fresh or dried
  • 6 slices prosciutto
  • 4 oz goat cheese, crumbled
  • Fresh herbs and balsamic glaze, optional

Serving Size: 2 12” (30 cm) pizzas


Serving Size: 2 12” (30 cm) pizzas

  • Place pizza stone* on highest oven rack. If using conventional pan, dust with cornmeal and set aside. Meanwhile, preheat oven to 550°F (285°C), or highest temperature of oven.

    *Pizza stone recommended.
  • Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. Remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place 45-60 minutes or until doubled.
  • Remove to a lightly floured surface. Divide dough in two. Round into a ball and hand stretch, turning over if necessary, to ensure dough does not stick. Form a 12” (30 cm) round, leaving the edges higher than the middle to form crust. If dough is too elastic, let rest 2 minutes.
  • Sprinkle pizza wheel with 1 tbsp (15mL) cornmeal. Place dough on cornmeal covered surface ensuring that it does not stick. Top with ½ of pesto, figs, Prosciutto and goat cheese.
  • Carefully slide pizza onto hot stone in oven. Bake 6-7 minutes, or until crust is golden and cheese is bubbly. Remove. Top with fresh herbs and drizzle with balsamic glaze if using. Let sit 2 minutes, cut, and serve. Repeat with remaining dough ball.
  • Dough
  • Assembly


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