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.
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