Pizza with Roasted Figs, Prosciutto, Fresh Ricotta and Mint

Pizza with Roasted Figs, Prosciutto, Fresh Ricotta and Mint

Pizza with Roasted Figs, Prosciutto, Fresh Ricotta and Mint

Yield: Makes 2 ea. 10-12 in. pizzas


Ingredients

2 ea. 7-oz. Wood Stone Dough balls
2 Tbsp. Parmigiano-Reggiano cheese, grated
12 ea. roasted fig halves, cut in half again
6 slices prosciutto, torn into several pieces
4 oz. fresh ricotta cheese
1/4 cup mint leaves, chopped


Preparation

Oven Temperature: 550-575 degrees

  1. To assemble pizzas, scatter the grated Parmesan cheese over the bottom of the crusts.
  2. Arrange figs, prosciutto and ricotta over each pie.
  3. Flame Height: 3.6
  4. Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
  5. Top with mint leaves before slicing.


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