Fig & prosciutto pizzettas

Fig & prosciutto pizzettas

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus rising
  • Easy
  • Serves 6 - 8

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

Nutrition: per serving (8)
HighlightNutrientUnit
kcal501
fat29g
saturates14g
carbs41g
sugars6g
fibre2g
protein17g
low insalt1.5g
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Ingredients

For the dough

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.6 ratings
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