Fig Prosciutto Pizzettas Recipes

RICOTTA, FIG AND PROSCIUTTO PIZZA WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 400 degrees.
• Prepare crust accordingly to the recipe. Or if using store-bought dough, prepare as directed.
• Place crust on a baking sheet or pizza stone, brush with olive oil and bake at 400 degrees for 12 minutes.
• Remove from the oven once 12 minutes is up.
• In a small bowl, add in ricotta, greek yogurt, goat cheese, salt, pepper, and thyme. Mix until evenly combined.
• Dived the mixture in half. Spread equal amounts on the 2 pizza crusts that have been baked for 12 minutes.
• Place back in the oven for 10 - 12 minutes or until the crust is completely cooked.
• Remove from the oven.
• Once the crust and ricotta mixture has baked, add the rest of the toppings to each pizza - crumbled goat cheese, red onion, arugula, prosciutto, and fresh figs. Add freshly cracked black pepper and shaved parmesan if desired.
• Finish the pizzas off with a balsamic glaze drizzle and enjoy it!

FIG AND PROSCIUTTO PIZZA WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 500°F. Place a cold pizza stone or a sheet pan in the oven to preheat. Allow dough to come to room temperature while you prepare the balsamic glaze, about 30 minutes.

FIG-PROSCIUTTO PIZZA WITH ARUGULA

Steps:

• For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
• In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
• Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
• For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
• Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!

FIG, RICOTTA AND PROSCIUTTO PIZZETTE

Steps:

• Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
• Transfer rounds to a greased baking sheet. Then spread 1 teaspoon of the ricotta on top. Evenly distribute prosciutto onto each pizzette. Finish by topping each pizzette with a fig or 1/2 teaspoon of the fig jam.
• Bake until cheese is melted and underside is brown, about 12 to 15 minutes.