- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 shallot, finely diced
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 is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 4 ripe fig, cut into chunks
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 is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 6 slices prosciutto, torn into strips
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
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
For the dough
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.