In a large bowl combine the flour, dried yeast and salt and give it a whisk to mix. Make a well in the flour and add the olive oil and water and using your hands mix this with the flour until it forms a dough. Tip this out onto a floured surface and knead for about 10 minutes until the dough has softened becomes smooth and springy the to the touch.

Place the dough back into the bowl and cover with a close and leave to prove in a warm place for about 30 minutes. The dough should double in size. When the dough has risen, knock it back and portion out into your balls to make your pizza

Preheat the oven to 220c – 250c and if using add your pizza stone to the oven.

Roll out your dough to about 20 cm in diameter. And place on a pizza peel that has been liberally sprinkled with polenta or semolina. This will make getting the pizza onto the pizza stone easier. Scatter the blue cheese over the base and then arrange the cut figs. Scatter over the rosemary leaves and drizzle with olive oil.

Place the pizzette on the hot pizza stone and bake for 8 – 12 minutes and until the crust is crisp and golden brown. Twirl the prosciutto over the top of the pizzettes and repeat with the others.