Fig, Prosciutto + Ricotta Pizza
I have a confession to make.
Sometimes (ok, a lot of times) I don’t really get the need for some whole big intro on a recipe post, let alone most blog posts. I mean, sure from a technical standpoint, the Google/SEO gods require at least 300 words or more for your post to do well, so some writing is necessary if you want your post to surface somewhere on the inter webs (and I’m sure you do, because who spends all sorts of time putting a post together for it to NOT do well??! ). And, of course, there are the posts where some background or history is truly relevant, be it because it’s a family recipe or one inspired by travels.
But then I think about how every time I search for a recipe, I just want the actual recipe. I just want to make a quiche or snickerdoodle or thousand island dressing. I don’t want to hear some long story about your Uncle Joe in Arkansas, a detailed process about how wheat is turned into flour or the time you spent 24 hours in an airport in Bangladesh, then have to scroll through a thousand ads and somehow, because the sight is slowed by said ads, I end up scrolling so fast that I bypass the recipe altogether and end up in the comments section. Like at this point, I’ve already moved onto the next meal and don’t even need the recipe anymore! I mean, we’re talking about a quiche, not a plan to restore world peace.
All that to say that there’s really not all that much to say about today’s recipe. I mean, it’s pizza! What more do you need to know?! Sure it’s got some figs thrown on it for a little seasonal touch. Also, because who doesn’t like figs on everything this time of year?! Then you add in a salty meat, like prosciutto or pancetta, to balance out the sweetness of said figs, toss on some fresh herbs and finish with lots of cheese (as one does with any good pizza) and voila! Fig, prosciutto and ricotta pizza is served!
My apologies, though, if you came here looking for a long story about how figs are made (trust me when I say you probably don’t want to know that anyways) or how yeast works or a plan for world peace and only got this pizza recipe instead. Maybe one of these days I’ll learn to serve up stories the way I do sass and carbs…
Fig, Prosciutto + Ricotta Pizza
Yields 1 large, or 2 medium, pizzas
INGREDIENTS
1 recipe of pizza dough
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
8-10 slices prosciutto, cut or torn into pieces
8-12 figs, sliced or cut into quarters
Fresh thyme (sage or rosemary would also be delicious)
Fresh ground black pepper
Extra virgin olive oil
Optional- honey, balsamic reduction to drizzle on top
INSTRUCTIONS
Roll out your dough. Spread half of the ricotta cheese on top. Top with the mozzarella, the prosciutto and the fig pieces. Drizzle with a generous amount of olive oil.
Cook according to the directions for your preferred method-
Once the cheese is bubbly, the prosciutto is lightly crispy and the juices of the figs have started to run, remove the pizza from the oven or the grill.
Top with dollops of the remaining ricotta cheese, drizzle with honey or balsamic glaze (if using) or even extra olive if if you choose, sprinkle generously with fresh pepper and herbs. Slice, serve and enjoy!
NOTES
Makes 1 large pizza, or you can make it as two medium sized pizza
This pizza would also be delicious with goat cheese and/or burrata in place of or in combination with the ricotta and mozzarella.
If you don’t have prosciutto you can also use pancetta, bacon or ham. If using pancetta or bacon, I’d recommend sautéing for a few minutes before adding it on top the pizza.
If you prefer something a little spicier, you can mix in some red chili flakes or Calabrian chilis with the ricotta cheese before spreading it on the pizza crust, or serve it with red chili flakes.
A few other toppings that taste great on this pizza include sautéed onions or shallots, walnuts or pistachios.
