Recipe courtesy of Aida Mollenkamp
Total:
35 min
Active:
20 min
Yield:
22 to 24 Pizzettes
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
22 to 24 Pizzettes
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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