- 1 pound store-bought pizza dough
- Olive oil, for brushing dough
- 1 cup ricotta cheese
- 4 ounces prosciutto, cut into small pieces
- 6 ripe figs, quartered (or 1/2 cup fig jam)
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.