Fig, Ricotta and Prosciutto Pizzette

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 22 to 24 Pizzettes
Save Recipe

Ingredients

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)

Directions

  1. 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.
  2. 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.
  3. Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

Roasted Figs and Prosciutto

Prosciutto Wrapped Figs

Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese

Bruschetta with Prosciutto, Ricotta and Arugula