In Honor of National Pizza Day, Try This Ricotta Prosciutto Fig Pizza
As the weather starts to turn for the worse, #TreatYoSelf becomes the mantra. (How else are we supposed to deal with the unavoidable horror of the cold?!) In the spirit of indulgence, we decided to make an irresistibly decadent, garden-fresh pizza in honor of National Pizza Day, which takes place on November 12. (If this interests you, revisit what we did for National Dessert Day.)
To make our rich, sumptuous pizza, we picked up some end-of-season figs and paired them with ricotta straight from the farmers market. Then, we added savory ribbons of prosciutto. The result is a perfect blend of salty and sweet, balanced by the acidity of the balsamic vinegar and the added depth of pepper and ricotta. Check out the recipe below!
Ricotta Fig Pizza1 hour
- pizza dough, enough for a medium pizza
- 8 to 10 figs
- 2 cups ricotta
- 1/4 lb. proscuitto
- balsamic vinegar
Preheat oven to 350ºF degrees while you stretch out the pizza dough on an oiled and floured cookie sheet to 1/2 cm thickness. Prick with a fork to avoid air bubbles. Roll up edges if a defined crust is desired.
Drizzle dough with olive oil and bake in the oven for 35 to 40 minutes, or until golden brown.
Whip two pinches of salt and two pinches of pepper into ricotta with wooden spoon. (Red pepper flakes can be added for an extra kick.) Spread over cooked crust.
Thinly slice figs and lay on pizza. Then add generous ribbons of prosciutto. Drizzle with olive oil, salt and pepper, and place in broiler for 5 -7 minutes, or until figs have caramelized slightly.
Remove from oven and drizzle with balsamic vinegar. Revel in the decadence!
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