Fig and prosciutto pizzettas
Ingredients:
- Knob of butter
- Three shallots, finely diced
- 250 gr full fat crème fraîche
- 50 gr parmesan, finely grated
- Four ripe figs, cut into chunks
- 125 gr ball good quality buffalo mozzarella, roughly torn
- Two handfuls rocket
- Six slices prosciutto, torn into strips
- 2 tbsp extra virgin olive oil
- 2 tbsp good balsamic vinegar
Preparation:
First mix the following ingredients flour, salt and yeast in bowl. Then add 250 ml of little bit warm water into a jug then add some oil and add it to the flour. To make the dough, first start by mixing with a spoon then finish mixing by hand to make the wet dough. Add a little bit of water if required. Then cover the dough with an oiled cling film. Leave it somewhere a little warm to let the dough rise up for about few hours to double its size. Then heat the butter and soften the shallots and keep it aside. Then set up oven and preheat it to 220°C. Then put the dough onto a flat surface and start to knead the dough smoothly as you divide it into few balls. Roll the balls to a thin circle, and then prepare a baking sheet dusted with flour. Mix the crème fraîche, Parmesan and shallots with a little salt and lots of black pepper. Then spread this mixture over the dough and back it for 10-15 minutes till it gets crispy edges and slightly puffed. 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.
