Pepper pissaladière
This vibrant dish makes a simple yet delicious supper which is perfect for sharing
Fig & prosciutto pizzettas
- Preparation and cooking time
- Prep:
- Cook:
- Plus rising
- Easy
- Serves 6 - 8
Skip to ingredients
- knob of butter
- 3 shallotsfinely diced
- 250g full-fat crème fraîche
- 50g parmesanfinely grated
- 4 ripe figscut into chunks
- 125g ball good-quality buffalo mozzarellaroughly torn
- 2 handfuls rocket
- 6 slices prosciuttotorn into strips
- 2 tbsp extra-virgin olive oil
- 2 tbsp good balsamic vinegar
For the dough
- 400g strong white bread flourplus extra for dusting
- 7g sachet fast-action dried yeast
- 1 tsp salt
- 4 tbsp olive oil
Nutrition: per serving (8)
- kcal501
- fat29g
- saturates14g
- carbs41g
- sugars6g
- fibre2g
- protein17g
- salt1.5glow
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.
