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25 Ratings
5 star values:
1
4 star values:
5
3 star values:
12
2 star values:
7
1 star values:
0
Martha Stewart Member
Rating: Unrated
07/14/2013
I use this as a base recipe for building one large fig pizza. My preference is to replace the pancetta/ham with prociutto (not sauteed). I saute the onions along with shaved fennel. Use crumbled blue cheese instead of ricotta, and finish it with a topping of fresh arugula. It is magnificent!
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Fig Pizzas
Recipe Summary
Yield: Makes four 7-inch pizzas
Ingredients
Ingredient Checklist
1/2 pound pancetta or bacon, cut into small cubes
2 onions, thinly sliced
2 teaspoons sugar
Freshly ground black pepper
Quick Basic Pizza Dough
Yellow cornmeal, for sprinkling
12 ripe figs, sliced lengthwise 1/4 inch thick
1/2 cup kalamata olives, pitted and coarsely chopped
1/2 cup fresh ricotta cheese
Cook's Notes
Pizza dough is simple to make, but if you prefer, use frozen pizza or bread dough from the freezer section of the supermarket.
Gallery
Fig Pizzas
Recipe Summary
Yield: Makes four 7-inch pizzas
Gallery
Fig Pizzas
Fig Pizzas
Fig Pizzas
Recipe Summary
Yield: Makes four 7-inch pizzas
Recipe Summary
Yield: Makes four 7-inch pizzas
Yield: Makes four 7-inch pizzas
Makes four 7-inch pizzas
Ingredients
Ingredients
- 1/2 pound pancetta or bacon, cut into small cubes
- 2 onions, thinly sliced
- 2 teaspoons sugar
- Freshly ground black pepper
- Quick Basic Pizza Dough
- Yellow cornmeal, for sprinkling
- 12 ripe figs, sliced lengthwise 1/4 inch thick
- 1/2 cup kalamata olives, pitted and coarsely chopped
- 1/2 cup fresh ricotta cheese
Directions
Heat oven to 400 degrees. Saute pancetta in a medium skillet over medium heat until golden brown and crisp and most of the fat is rendered, 15 to 20 minutes. Remove pancetta from the skillet, and set aside to drain on paper towels. Pour off all but 3 tablespoons of the fat.
Add onions to skillet, sprinkle with sugar, and season with pepper; raise heat to medium high. Saute onions, stirring occasionally, until golden brown and slightly caramelized, 15 to 20 minutes. Remove from heat, and set aside.
Divide pizza dough into fourths. On a lightly floured surface, roll out each portion to make a 6-to-7-inch rough circle about 1/4 inch thick. Sprinkle two heavy baking sheets with a generous amount of cornmeal. Arrange pizza dough on baking sheets. Prick each circle of dough several times with a fork, leaving a 3/4-inch border.
Divide the cooked onions among the pizzas, and spread out over dough, leaving a 3/4-inch border between the onions and the edge of the dough. Arrange the sliced figs over the onions, sprinkle with cooked pancetta and olives, and dot the pizzas with ricotta cheese.
Transfer to oven, and bake until pizza dough is crisp and golden and topping is hot and bubbly, 20 to 25 minutes. Remove from oven, and serve immediately.
Cook's Notes
Pizza dough is simple to make, but if you prefer, use frozen pizza or bread dough from the freezer section of the supermarket.
Cook’s Notes
Pizza dough is simple to make, but if you prefer, use frozen pizza or bread dough from the freezer section of the supermarket.
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
1
4 star values:
5
3 star values:
12
2 star values:
7
1 star values:
0
Martha Stewart Member
Rating: Unrated
07/14/2013
I use this as a base recipe for building one large fig pizza. My preference is to replace the pancetta/ham with prociutto (not sauteed). I saute the onions along with shaved fennel. Use crumbled blue cheese instead of ricotta, and finish it with a topping of fresh arugula. It is magnificent!
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
1
4 star values:
5
3 star values:
12
2 star values:
7
1 star values:
0
Add Rating & Review
25 Ratings
5 star values:
1
4 star values:
5
3 star values:
12
2 star values:
7
1 star values:
0
25 Ratings
5 star values:
1
4 star values:
5
3 star values:
12
2 star values:
7
1 star values:
0
25 Ratings
5 star values:
1
4 star values:
5
3 star values:
12
2 star values:
7
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 5
- 3 star values:
- 12
- 2 star values:
- 7
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
07/14/2013
I use this as a base recipe for building one large fig pizza. My preference is to replace the pancetta/ham with prociutto (not sauteed). I saute the onions along with shaved fennel. Use crumbled blue cheese instead of ricotta, and finish it with a topping of fresh arugula. It is magnificent!
Martha Stewart Member
Rating: Unrated
07/14/2013
I use this as a base recipe for building one large fig pizza. My preference is to replace the pancetta/ham with prociutto (not sauteed). I saute the onions along with shaved fennel. Use crumbled blue cheese instead of ricotta, and finish it with a topping of fresh arugula. It is magnificent!
Rating: Unrated
All Reviews for Fig Pizzas
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Fig Pizzas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
