Fig prosciutto pizzettas
Ingredients
- knob of butter
- 3 shallots finely diced
- 250g full-fat crème fraîche
- 50g parmesan finely grated
- 4 ripe figs cut into chunks
- 125g ball good-quality buffalo mozzarella roughly torn
- 2 handfuls rocket
- 6 slices prosciutto torn into strips
- 2 tbsp extra-virgin olive oil
- 2 tbsp good balsamic vinegar
- 400g strong white bread flour plus extra for dusting
- 7g sachet fast-action dried yeast
- 1 tsp salt
- 4 tbsp olive oil
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