Fig & prosciutto pizzettas
Fig & prosciutto pizzettas could be just the gluten free and primal recipe you've been looking for. This side dish has 300 calories, 11g of protein, and 23g of fat per serving. This recipe serves 6. For $2.4 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 357 people have tried and liked this recipe. It is brought to you by BBC Good Food. A mixture of balsamic vinegar, parmesan, figs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 50 minutes. Overall, this recipe earns a solid spoonacular score of 48%. Similar recipes include Asparagus Pizzettas with Fontinan and Prosciutto, Grilled Pizzettas with Parmigiano, Prosciutto and Arugulan and with Taleggio and Puttanesca, and Fig-prosciutto Pizza.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
2 tbsp good balsamic vinegar
125g ball good-quality buffalo mozzarella, roughly torn
knob of butter
4 ripe figs, cut into chunks
250g full-fat crème fraîche
4 tbsp olive oil
50g parmesan, finely grated
6 slices prosciutto, torn into strips
2 handfuls rocket
1 tsp salt
3 shallots, finely diced
7g sachet fast-action dried yeast
Equipment:
bowl
wooden spoon
oven
Cooking instruction summary:
To make the dough, mix the flour,yeast and salt in a bowl. Measure250ml hand-warm water into a jug, addthe oil, then tip into the flour mixture. Mixtogether with a wooden spoon, followedby your hands, to make a wet dough –add a splash more warm water if needed.Cover with oiled cling film and leavesomewhere warm-ish to rise for 1 hror 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 into6-8 balls. Roll out each to a thin circle,then arrange on flour-dusted bakingsheets. Mix the crème fraîche, Parmesanand shallots with a little salt and lotsof black pepper. Spread over the dough and bake for10-15 mins until crisp at the edgesand slightly puffed up.Toss the figs and mozzarella with therocket. Sprinkle over the pizzettas withthe prosciutto. Mix the oil and vinegar,drizzle over the pizzettas and serve.
Step by step:
1. To make the dough, mix the flour,yeast and salt in a bowl. Measure250ml hand-warm water into a jug, addthe oil, then tip into the flour mixture.
2. Mixtogether with a wooden spoon, followedby your hands, to make a wet dough –add a splash more warm water if needed.Cover with oiled cling film and leavesomewhere warm-ish to rise for 1 hror until doubled in size.
3. Heat the butter,then soften the shallots and set aside.
4. Heat oven to 220C/200C fan/gas 7.Tip the dough onto a floured surface,knead briefly to smooth, then divide into6-8 balls.
5. Roll out each to a thin circle,then arrange on flour-dusted bakingsheets.
6. Mix the crème fraîche, Parmesanand shallots with a little salt and lotsof black pepper.
7. Spread over the dough and bake for10-15 mins until crisp at the edgesand slightly puffed up.Toss the figs and mozzarella with therocket. Sprinkle over the pizzettas withthe prosciutto.
8. Mix the oil and vinegar,drizzle over the pizzettas and serve.
Nutrition Information:
covered percent of daily need
