Method

• Combine the yeast, sugar and warm water and leave to stand until bubbles appear.
• Combine the yeast mixture, olive oil, salt and flour in a large bowl and mix until all combined and then knead on a floured board for five minutes until elastic.
• Place into a large bowl, cover with clingfilm and leave in a warm place until it has doubled in size (approximately 1 hour).
• Knock the dough back down and divide into 4 portions, roll out into your desired shape and thickness and place onto lightly oiled trays.
• Place in a preheated oven at 200ºC and cook for 3 minutes. At this point you can freeze any of the bases that you don't want to use today.
• Wash the figs, cut away the stems, cut into 5 mm thick slices and place on a tray.
• Combine the sherry and sherry vinegar, brush over the figs and leave them to stand for 30 minutes.
• Spread the tomato puree evenly over the pizza base and sprinkle with torn basil and the grated mozzarella cheese and cook in a preheated oven at 200ºC for 8 minutes.
• Remove from the oven and top with the figs, goats cheese and basil.