Fig & prosciutto pizzettas

Impress when entertaining with these mini pizzas topped with creamy mozzarella, sweet fruit and salty Italian ham

COOK TIME
20

minutes

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
• 
  
• 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

Preparation

• 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.
• 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.
• 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