(c) Matt Russell

Ingredients (makes 4)

For the Dough

  • 400g strong white bread flour
  • 7g salt
  • 7g instant yeast 
  • 15g sugar
  • 280ml tepid water
  • 30g butter, melted
  • Sunflower or Olive oil
  • Extra flour and ground cornmeal/polenta for dusting

For the Topping

  • 200g stilton cheese
  • 100g quince jelly
  • 12 slices parma ham / proscuitto
  • 2 large figs 
  • seeds from 1 large pomegranate
  • Fresh rocket leaves 


Make the bread dough: place the flour into a mixing bowl and stir through the salt, sugar and yeast. Add the water and melted butter and bring the dough into a scraggy ball. Knead on the counter for 5 - 10 minutes, or until the dough is smooth and elastic. If you have a freestanding electric mixer, knead the dough in that using the dough hook for about 5 minutes. Roll the ball of dough in a little oil and allow to rest until doubled in size; about 60 - 90 minutes. 

Place the pizza stone into the oven and heat to 250C. If you don’t have a pizza stone, use a flat baking sheet.

When the dough has risen divide into 4 equal balls (weigh it if you must) roll one ball out into a disk of about 7 inches in diameter. Place this onto a flat baking sheet that is extremely well dusted in flour. Crumble on a quarter of the stilton and a quarter of the quince, drape 3 slices of prosciutto over the top, and half of a fig sliced into 4. Drizzle with a little olive oil, then slide off the baking sheet and onto the ferociously hot pizza stone, and allow to bake for 10 minutes. Repeat with the remaining dough and topping. 

Serve with a scattering of pomegranate seeds and a few rocket leaves.