Pizzette with Prosciutto, Fresh Figs, Burrata & Balsamic Glaze

STEP 1

Preheat oven and pizza stone: If using a pizza stone, place it in the oven and preheat your oven to its maximum temperature (usually around 500°F or 260°C). Allow the pizza stone to heat for at least 30 minutes to 1 hour before baking. This ensures a crispy crust.

STEP 2

Stretch the dough: Take each portion of dough (8 oz each) and stretch it into a roughly 6-inch circle for each pizzetta. Make sure the dough is evenly spread.

STEP 3

Oil the base: Drizzle olive oil on the bottom side of each stretched dough circle to ensure a crispy crust when baked.

STEP 4

Add toppings: Lay half of the prosciutto slices(3 total) on top of the dough. Scatter fresh fig wedges evenly across the top of each pizzetta. Drizzle a little more olive oil over the top to add flavor and moisture.

STEP 5

Bake: If you're using a pizza stone, carefully transfer the pizzettes on to the preheated stone. Bake for 10-12 minutes, or until the edges are golden brown and the crust is fully cooked.

STEP 6

Finishing touches: Remove the pizzettes from the oven and let them cool slightly. Add the remaining fresh prosciuttoslices on top. Tear the burrata cheese into pieces and gently place it on top of the pizzettes. Drizzle balsamic glaze generouslyover the pizzettes for a tangy finish.

Enjoy ! Serve your pizzettes immediately, paired with your favourite Gratsi wine. Cheers!