Ingredients
4 ServingsMeat & Seafood
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Prosciutto 2 oz
Packaged Products
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Dried Figs 1 cup
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Pesto 1/2 cup
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Pizza Dough 1 lb
Pantry
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Olive Oil 1 Tbsp
Produce
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Yellow Onion 1
Dry Goods
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All Purpose Flour 1 1/2 Tbsp
Dairy & Eggs
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Ricotta Cheese 1 cup
Spices
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Kosher Salt 1 tsp
Preparation
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Preheat + Knead
Preheat oven to 500F degrees. Knead dough into ball and let rest for 20 minutes on a flour dusted surface.
Connect Oven -
Prep + Par-Cook Crust
Lightly dust sheet pan with flour. Stretch pizza dough to fit sheet pan. Bake for 6 minutes or until golden.
- 1 lb Pizza Dough
- 1 1/2 Tbsp All Purpose Flour
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Prep Toppings
Rehydrate figs by soaking in hot water. Set aside. Mix together ricotta and salt. Prepare onions.
- 1 cup , re-hydrated, wedged Dried Figs
- 1 , thinly sliced Yellow Onion
- 1 cup Ricotta Cheese
- 1/2 tsp Kosher Salt
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Caramelize Onions
Heat pan over medium high heat. Add oil. Caramelize onions until golden brown, about 5 minutes. Set aside.
- 1 , thinly sliced Yellow Onion
- 1/2 tsp Kosher Salt
- 1 Tbsp Olive Oil
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Assemble Pizza
Spread sauce on crust. Add cheese. Sprinkle toppings. Bake for 6 minutes or until golden.
- 1/2 cup Pesto
- 1 cup , seasoned Ricotta Cheese
- 1 , caramelized Yellow Onion
- 1 cup Medium Figs
- 2 oz Prosciutto
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Slice & Serve
Slice and serve.
Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 690 kcal | |
Total Fat | 25 g | 32% |
Total Saturated Fat | 9 g | 44% |
Unsaturated Fat | 16 g | |
Low Cholesterol | 40 mg | 13% |
Sodium | 1830 mg | 80% |
Total Carbohydrate | 88 g | 32% |
Fiber Total Dietary | 7 g | 23% |
Sugars Total | 23 g | |
Good Source: Protein | 27 g | 54% |
Vitamin C | 2 mg | 2% |
Calcium Ca | 337 mg | 25% |
By Innit Culinary Team