Fig and Prosciutto Pie with fresh thyme

Method

1. Gather and prep everything first: pizza dough, olive oil, mozzarella and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the fig and prosciutto and let it saffron, undisturbed, so it takes on real color before you stir.
4. Fold in the olive oil and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.