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.
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.
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.
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
For the dough
400g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt
4 tbsp olive oil