howard-recipelab.html

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<title>Recipe: Fig & prosciutto pizzettas</title>
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<h1><strong>Recipe for Fig & prosciutto pizzettas.</strong></h1>
<h2><u>Ingredients</u></h2>
<ol>
<li>Knob of butter</li>
<li>3 shallot, finely diced</li>
<li>250g full-fat creme fraiche</li>
<li>50g parmesan, finely grated</li>
<li>4 ripe fig, cut into chunks</li>
<li>125g ball good-quality buffalo mozzarella, roughly torn</li>
<li>2 handfuls rocket</li>
<li>6 slices prosciutto, torn into strips.</li>
<li>2 tbsp extra-virgin olive oil</li>
<li>2 tbsp good balsamic vinegar</li>
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<h3><u>And for the dough...</u></h3>
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<li>400g strong white bread flour, plus extra for dusting</li>
<li>7g sachet fast-action dried yeast</li>
<li>1 tsp salt</li>
<li>4 tbsp olive oil</li>
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<dt>Notes on ingredients:</dt>
<dd>Some ingredients may not be fit for all, specifically those with allergies; please read carefully.</dd>
<dt>Source</dt>
<dd><a href="http://www.bbcgoodfood.com/recipes/2411657/fig-and-prosciutto-pizzettas" target="_blank">www.bbcgoodfood.com</a></dd>
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<h2><u>Method</u></h2>
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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.
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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.
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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.
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</li>Finish!</li>
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