Pizzetta with Pear, Prosciutto and Rocket

Cook Time 30 minutes + proving time

Servings 4

Ingredients

7g sachet of yeast

1 tsp sugar

350ml warm water

500g Tipo 00 flour, sifted

Vegetable oil for frying

Salt and pepper

Toppings

4 slices prosciutto 

1 packman pear, thinly sliced on a mandoline 

1 handful of rocket 

1 handful of shaved parmesan with a peeler

Balsamic or vino cotta 

Method

Mix the yeast with the sugar, about 50ml warm water and a pinch of flour. Leave in a warm spot for about 10 minutes to activate and become foamy.

Season the flour with a pinch of salt then make a well in the centre and pour in the yeast mixture. Gradually pour in the warm water, stirring to form a dough, then knead for 10 minutes until soft and elastic. Roll into a ball, place in a bowl and cover with clingfilm. Place in a warm spot to prove for about an hour or until doubled in size.

Divide the dough into 8 small portions and roll out flat on a floured bench. Heat the oil in a large frypan then carefully place the dough in there, only 1-2 pieces at a time, and fry on both sides until crispy. Once cooked, drain on a paper towel.

Top with prosciutto, pear, rocket, parmesan, and balsamic with a little freshly cracked pepper to top it off.