1 bunch fresh basil
5 figs, quartered
salt and freshly ground black pepper
2 tbsp extra virgin olive oil, plus extra for oiling and drizzling
1 tsp salt
1 tube good-quality tomato purée
½ tsp fast-action dried yeast
250g/9oz strong white bread flour, plus extra for dusting
250g/9oz mozzarella cheese, sliced
8 slices prosciutto, ripped up into bite-sized pieces