Name: Fig, prosciutto and goat’s cheese pizzettas
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 1/3 cup (85 grams) bottled tomato pasta sauce; 125 gram soft goat's cheese, crumbled; 2 large fresh figs, cut into thin wedges; 4 slice prosciutto, coarsely chopped; 30 gram baby rocket leaves; Pizza dough; 2 teaspoon (7 grams) instant yeast; 1/2 teaspoon salt; 2 1/2 cup (375 grams) plain flour; 1 cup (250 millilitres) warm water; 1 tablespoon olive oil

Ingredients

1/3 cup (85 grams) bottled tomato pasta sauce

125 gram soft goat's cheese, crumbled

2 large fresh figs, cut into thin wedges

4 slice prosciutto, coarsely chopped

30 gram baby rocket leaves

Pizza dough

2 teaspoon (7 grams) instant yeast

1/2 teaspoon salt

2 1/2 cup (375 grams) plain flour

1 cup (250 millilitres) warm water

1 tablespoon olive oil

Method

Fig, prosciutto and goat’s cheese pizzettas

1.Make pizza dough.

2.Preheat barbecue or grill plate to medium heat.

3.Divide dough into four portions; roll each portion into 15cm round base. Cover barbecue grill plate with double thickness of oiled foil. Place pizzetta bases on foil; cook 5 minutes.

4.Using metal tongs, turn bases; spread cooked side with pasta sauce, season. Divide cheese, fig and prosciutto between bases. Cook, covered, over low heat about 5 minutes or until bases are cooked through. Just before serving, top with rocket.

Pizza dough

5.In a large bowl, combine yeast, salt and sifted flour; gradually stir in combined water and oil. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl; cover, stand in warm place about 30 minutes or until dough doubles in size. Punch down dough with fist; knead dough on floured surface until smooth.

Use bought small (15cm) pizza bases if you like.
Note

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Ingredients

Method

Fig, prosciutto and goat’s cheese pizzettas

Pizza dough

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