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.
Caramelised onion, also called onion jam, is available in jars from large supermarkets and delicatessens.Note