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Ham Pizzettas With Melted Brie And Mango
These individual little pizzas are topped with an unusual but very successful combination of smoked ham, Brie and juicy chunks of fresh mango.
Ingredients
225g/8oz/2 cups strong white flour
10g/¼ oz sachet easy-blend dried yeast
150ml/¼ pint/⅔ cup warm water
60ml/4 tbsp olive oil
FOR THE TOPPING
1 ripe mango
150g/5oz smoked ham, sliced wafer-thin
150g/5oz Brie cheese, diced
12 yellow cherry tomatoes, halved
Salt and freshly ground black pepper
Details
Serves: 6
Method
1. In a large bowl, stir together the flour and yeast, with a pinch of salt. Make a well in the centre and stir in the water and 45ml/3 tbsp of the olive oil. Stir until thoroughly mixed.
2. Turn the dough out on to a floured surface and knead it for about 5 minutes, or until smooth.
3. Return the dough to the bowl and cover it with a damp cloth or oiled clear film. Leave the dough to prove in a warm place for about 30 minutes or until the dough is doubled in size and springy to the touch.
4. Divide the dough into six and roll each piece into a ball. Flatten out with your hand and use your knuckles to press each piece of dough to a round of about 15cm/6in diameter, with a raised lip around the edge.
5. Halve, stone and peel the mango and cut it into small dice. Arrange with the ham on top of the pizzettas. Top with cheese and tomatoes and sprinkle with salt and ground black pepper.
6. Drizzle the remaining oil over the pizzettas. Place them on a medium-hot barbecue and cook for 8 minutes, until golden brown and crisp underneath.
Cook's Tip:- It's important to flatten out the dough rounds quite thinly and to cook them fairly slowly, or they will not cook evenly. To save time, you could use a 300g/11oz packet of pizza dough mix.
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