Combine yeast, salt and water in a large bowl, stir until combined

Fold through flours until just combined. Turn out onto a lightly floured surface and knead for 5-10 minutes or until a smooth ball forms

Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 30 minutes or until dough has doubled in size

Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead

Combine basil, garlic, pine nuts, salt and pepper in a food processor. Process until just combined

Add oil and process until pesto is runny. Set aside

Turn FUNCTION dial to PIZZA setting. Turn TIME dial to 15 minutes. Turn TEMPERATURE dial to 210°C CONVECTION. Press the START button

Divide dough into two balls. Roll out one piece of pizza dough to form a 24-26cm disc and place onto pizza tray. Prick base with a fork or pizza docker

Spread base with 2 tablespoons pesto

Divide toppings evenly into two. Top base with half the tomatoes, prosciutto, figs and mozzarella. Dollop over more pesto and drizzle with olive oil

When preheating has completed, place pizza into the oven for 15 minutes. Remove from the oven. Cut into wedges and serve immediately

Repeat with remaining dough and toppings