Prosciutto, Fig & Ricotta Pizza

A show-stopping pizza topped with luxurious fresh figs and peppery arugula, offsetting salty prosciutto and creamy ricotta.

Difficulty

Servings

Makes 1x 12”/16” pizza

By Ooni HQ

Prosciutto, Fig & Ricotta Pizza

1. Prepare your pizza dough ahead of time.

Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

2. Fire up your Ooni pizza oven and aim for 500˚C (950˚F) on the stone baking board inside.

Fire up your Ooni pizza oven and aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

3. Using a small amount of flour, dust your Ooni pizza peel.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Top with the mozzarella, ricotta and prosciutto, and drizzle over a little olive oil.

4. Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.


5. Once cooked, remove the pizza from the oven.

Finish with the arugula, figs, and salt and pepper to taste, plus a drizzle of honey. Serve straight away.

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

  • 250/330g (8.8/11.6oz) classic pizza dough
  • 50g (1.8oz) mozzarella, torn into small pieces
  • 50g (1.8oz)  ricotta
  • 4 slices prosciutto
  • Olive oil
  • 2 figs, quartered
  • Handful of arugula (rocket)
  • Salt & freshly ground black pepper
  • 2 tbsp honey