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Fig & prosciutto pizzettas

Fig & prosciutto pizzettas

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(3 ratings)

Prep: 30 mins Cook: 20 mins Plus rising

Easy

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 per serving (8)

  • kcalories501
  • fat29g
  • saturates14g
  • carbs41g
  • sugars6g
  • fibre2g
  • protein17g
  • salt1.5g
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Ingredients

  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 shallot, finely diced

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 250g full-fat crème fraîche
  • 50g Parmesan, finely grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 4 ripe fig, cut into chunks

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 125g ball good-quality buffalo mozzarella, roughly torn
  • 2 handfuls rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 6 slices prosciutto, torn into strips

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp good balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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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.

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Comments, questions and tips

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Comments (3)

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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