Fig & prosciutto pizzettas

Ingredients

• 1 knob butter 
• 3  shallots diced finely
• 250 g crème fraîche 
• 50 g parmesan finely grated
• 4  figs ripe cut into chunks
• 125 g buffalo mozzarella cheese 
• 2 handfuls arugula 
• 6 slices pancetta 
• 2 tbsp olive oil extra virgin extra-virgin
• 2 tbsp balsamic vinegar good
• 400 g bread flour white for dusting
• 7 g yeast dried
• 1 tsp salt 
• 4 tbsp olive oil 

Equipment

• bowl
• baking sheet
• oven
• wooden spoon

Directions

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.
2. 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.
3. Heat the butter, then soften the shallots and set aside.
4. Heat oven to 220C/200C fan/gas
5. Tip the dough onto a floured surface, knead briefly to smooth, then divide into 6-8 balls.
6. Roll out each to a thin circle, then arrange on flour-dusted baking sheets.
7. Mix the crme frache, Parmesan and shallots with a little salt and lots of black pepper.
8. Spread over the dough and bake for 10-15 mins until crisp at the edges and slightly puffed up.
9. Toss the figs and mozzarella with the rocket.
10. Sprinkle over the pizzettas with the prosciutto.
11. Mix the oil and vinegar, drizzle over the pizzettas and serve.