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.