Fig Ricotta And Prosciutto Pizzette 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!

PROSCIUTTO, FIG & RICOTTA PIZZA

Steps:

• A show-stopping pizza topped with luxurious fresh figs and peppery arugula, offsetting salty prosciutto and creamy ricotta.IngredientsMakes 1x 12"/16" pizza 8.8/11.6oz (250/330g) classic pizza dough1.8oz (50g) mozzarella, torn into small pieces1.8oz (50g) ricotta4 slices prosciuttoOlive oil2 figs, quartered Handful of arugula (rocket)Salt & freshly ground black pepper2 tbsp honey MethodPrepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know. Fire up your Ooni pizza oven. Aim for 950˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12"/16" and lay it out on your pizza peel. Top with the mozzarella, ricotta and prosciutto, and drizzle over a little olive oil.Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.Once cooked, remove the pizza from the oven. Finish with the arugula, figs, and salt and pepper to taste, plus a drizzle of honey. Serve straight away.

FOUR CHEESE PIZZA WITH FIG AND PROSCIUTTO

Steps:

• Put the figs in a bowl and cover them with apple juice. Let soak for 15 minutes. Add the figs and a touch of apple juice to a saute pan over low heat. Add the brown sugar and cook until the liquid has reduced to a syrup.
• Preheat the grill and the oven 400 degrees F.
• Mix the yeast, water and sugar together until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
• Using a stand mixer, add the flours, salt, olive oil and vinegar. Mix until the dough has formed into a ball, approximately 3 to 4 minutes. Put the dough in an oiled bowl, cover with plastic wrap and let rise for 30 minutes.
• Roll the dough into 1 large pizza or smaller sizes to use as appetizers.
• Put the dough on a preheated pizza stone, if baking in the oven or a mesh grilling tray, if using the grill. Cook until the dough is firm enough to add toppings.
• Sprinkle fontina, Gruyere and mozzarella over the pizza. Use only a small amount of blue cheese so you don't overwhelm the overall flavor. Scatter the glazed figs and long strips of prosciutto on top of the cheese. Put the pizza back in the oven or on the grill until the cheese has melted and the edges have reached your desired golden crisp color or crunchy texture. Remove the pizzas to a cutting board and slice.

FIG & PROSCIUTTO PIZZETTAS

Steps:

• To make the dough, mix the flour, yeast and salt in a bowl. Measure 250ml hand-warm water into a jug, add the oil, then tip into the flour mixture. Mix together with a wooden spoon, followed by your hands, to make a wet dough - add a splash more warm water if needed. Cover with oiled cling film and leave somewhere warm-ish to rise for 1 hr or until doubled in size. Heat the butter, then soften the shallots and set aside.
• Heat oven to 220C/200C fan/gas 7. Tip the dough onto a floured surface, knead briefly to smooth, then divide into 6-8 balls. Roll out each to a thin circle, then arrange on flour-dusted baking sheets. Mix the crème fraîche, Parmesan and shallots with a little salt and lots of black pepper. Spread over the dough and bake for 10-15 mins until crisp at the edges and slightly puffed up.
• Toss the figs and mozzarella with the rocket. Sprinkle over the pizzettas with the prosciutto. Mix the oil and vinegar, drizzle over the pizzettas and serve.

FIG-RICOTTA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.
• Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
• Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
• Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.
• Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.

FRESH FIG, RICOTTA, AND PROSCIUTTO PIE

Steps:

• Preheat oven to 350°; butter a 9-inch pie plate.
• Whisk the ricotta, eggs, milk, flour, salt, and pepper in a large bowl until blended.
• Finely chop the basil in a food processor or by hand; add the basil, prosciutto, and half of the goat cheese to the ricottal mixture; stir until blended.
• Pour the mixture into the prepared pie pan; arrange the figs in concentric circles on top of the filling; sprinkle with the remaining goat cheese.
• Bake 45-50 minutes, until the edges are lightly browned and the center is almost set; let stand 10-15 minutes before serving.
• To serve, spoon onto plates; serve either warm or at room temperature.

RICOTTA, FIG & PROSCIUTTO CROSTINI

Steps:

• Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
• Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.

FIGS AND PROSCIUTTO

Steps:

• Arrange prosciutto in overlapping slices on a large platter. Place figs beside prosciutto, drizzle with vinegar, and garnish with fresh thyme sprigs.
• Sprinkle the Parmesan shavings over prosciutto and figs.

FIG AND PROSCIUTTO PIZZA

Steps:

• One hour prior to cooking, place a baking stone in the oven, and heat to 500 degrees.
• Roll out one pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon oil, 1/4 teaspoon minced garlic, 1 pinch each salt and pepper, and 1/2 teaspoon chopped rosemary. Leave an uncovered, 1-inch-wide outer lip all the way around.
• Evenly dot 1/4 cup fig jam and 2 ounces Gorgonzola cheese on the pizza. Top with half the prosciutto.
• Shake the peel lightly, and slide the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices. Serve immediately, garnished with half the sliced scallion. Repeat with remaining dough.

FIG AND PROSCIUTTO APPETIZER BITES

Steps:

• Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
• Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
• Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.