Fig & prosciutto pizzettas

Fig & prosciutto pizzettas

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 20 mins Plus rising

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving (8)

kcalories
501
protein
17g
carbs
41g
fat
29g
saturates
14g
fibre
2g
sugar
6g
salt
1.5g

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

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Method

  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. 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. 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.

Recipe from Good Food magazine, September 2012

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Comments

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Hayleybobs91's picture
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I made this with plums instead of figs as I couldn't find them anywhere!! Turned out great, i made it as a starter and it went down really well..I used balsamic glaze instead of vinegar and it tasted great! :-)

azucar's picture

Squid, that sounds like a great idea if I can change the ham and pineapple (I mean, seriously?) to American hot or similar. After 7, I might move to a version that allows me to eat my pizza rather than sifting through the charred remains of my home to find burnt crusts. Unless that was the whole point of the discounted ham and pineapple?

stephenjoanne's picture

I much prefer squids recipe lol I would hold back a little on the wine and avoid the fire alarm process instead eat the pizza when done whilst finishing my last glass of wine and then pass out on sofa with a full tum.....

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