Prosciutto Fig Ricotta Pizza Recipes
FIG, RICOTTA AND PROSCIUTTO PIZZETTE
Provided by Aida Mollenkamp
Categories appetizer
Time 35m
Yield 22 to 24 Pizzettes
Number Of Ingredients 5
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.
RICOTTA, FIG AND PROSCIUTTO PIZZA WITH BALSAMIC GLAZE
Ricotta, Fig and Prosciutto Pizza with Balsamic Glaze is quick and easy to make. Creamy ricotta goat cheese blend, fresh figs, and the salty prosciutto all make the perfect pairing for this pizza.
Provided by Heather
Categories Pizza
Time 35m
Number Of Ingredients 15
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!
Nutrition Facts : ServingSize 1, Calories 241 calories, Sugar 16.6 g, Sodium 391.7 mg, Fat 11.7 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 23.4 g, Fiber 2.9 g, Protein 12.2 g, Cholesterol 31.2 mg
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