Pancetta, fig and blue cheese pizzettas

1.Make pizza dough. Combine flour, yeast, sugar and salt in medium bowl, make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on floured surface for about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover and stand in a warm place for about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.

2.Preheat oven to 240°C/475°F. Oil two oven trays and place in heated oven.

3.Roll dough into a 40cm (16-inch) square, using 8cm (3¼-inch) round cutter, cut out 24 rounds, re-rolling scraps. Place on trays.

4.Spread 1 teaspoon of caramelised onion over each base, top each with a piece of cheese, sprinkle with pancetta.

5.Bake pizzettas about 10 minutes or until bases are browned and crisp.

6.Serve pizzettas topped with fig and watercress.