Use the yellow tomatoes to make a sauce. Shape the pizza dough with your hands, starting in the centre and working outwards, moving the air bubbles towards the crust and leaving a border of about 2 cm. Spread the yellow tomato sauce on the dough, add a little olive oil and bake in a wood-fired oven at about 380 C.
Take the pizza out of the oven, top it with the buffalo mozzarella broken up by hand, the slices of prosciutto and the provola cheese. Using a teaspoon, add the fig jam and the almonds, previously roasted in the oven, then the fresh basil leaves and a drizzle of olive oil.