Fig & prosciutto pizzettas

• knob of butter
• shallots↗3

  finely diced

• full-fat crème fraîche↗250g g
• parmesan↗50g g

  finely grated

• ripe figs↗4

  cut into chunks

• ball good-quality buffalo mozzarella↗125g g

  roughly torn

• handfuls rocket↗2
• slices prosciutto↗6

  torn into strips

• extra-virgin olive oil↗2 tbsp tbsp
• good balsamic vinegar↗2 tbsp tbsp
• strong white bread flour↗400g g

  plus extra for dusting

• sachet fast-action dried yeast↗7g g
• salt↗1 tsp tsp
• olive oil↗4 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.