Fig, Ricotta and Prosciutto Pizzette
- Level: Easy
- Yield: 22 to 24 Pizzettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 94
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 9
- Sodium
- 252
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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
- 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.