Name: Fig & prosciutto pizzettas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: Italian
Ingredients: knob of butter; 3 shallots finely diced; 250g full-fat crème fraîche; 50g parmesan finely grated; 4 ripe figs cut into chunks; 125g ball good-quality buffalo mozzarella roughly torn; 2 handfuls rocket; 6 slices prosciutto torn into strips; 2 tbsp extra-virgin olive oil; 2 tbsp good balsamic vinegar; 400g strong white bread flour plus extra for dusting; 7g sachet fast-action dried yeast; 1 tsp salt; 4 tbsp olive oil

knob of butter
3 shallots
finely diced
250g full-fat crème fraîche
50g parmesan
finely grated
4 ripe figs
cut into chunks
125g ball good-quality buffalo mozzarella
roughly torn
2 handfuls rocket
6 slices prosciutto
torn into strips
2 tbsp extra-virgin olive oil
2 tbsp good balsamic vinegar

For the dough

400g strong white bread flour
plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt
4 tbsp olive oil

Method

step 1
To make the dough, mix the flour, yeast and salt in a bowl. Measure 250ml hand-warm water into a jug, add the oil, then tip into the flour mixture. Mix together with a wooden spoon, followed by your hands, to make a wet dough – add a splash more warm water if needed. Cover with oiled cling film and leave somewhere warm-ish to rise for 1 hr or until doubled in size. Heat the butter, then soften the shallots and set aside.
step 2
Heat oven to 220C/200C fan/gas 7. Tip the dough onto a floured surface, knead briefly to smooth, then divide into 6-8 balls. Roll out each to a thin circle, then arrange on flour-dusted baking sheets. Mix the crème fraîche, Parmesan and shallots with a little salt and lots of black pepper. Spread over the dough and bake for 10-15 mins until crisp at the edges and slightly puffed up.
step 3
Toss the figs and mozzarella with the rocket. Sprinkle over the pizzettas with the prosciutto. Mix the oil and vinegar, drizzle over the pizzettas and serve.