Ingredients

4 Servings

Meat & Seafood

  • Prosciutto 2 oz

Packaged Products

  • Pesto 1 cup

  • Dried Figs 1 cup

  • Pizza Dough 1 lb

Pantry

  • Olive Oil 1 Tbsp

Produce

  • Yellow Onion 1

Dry Goods

  • All Purpose Flour 1 1/2 Tbsp

Dairy & Eggs

  • Ricotta Cheese 1 cup

Spices

  • Kosher Salt 1 tsp

Preparation

  1. Preheat + Knead

    Preheat oven to 500F degrees. Knead dough into ball and let rest for 20 minutes on a flour dusted surface.

    Connect Oven
  2. 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
  3. 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
  4. 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
  5. 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 Fresh Figs
    • 2 oz Prosciutto
  6. Slice & Serve

    Slice and serve.

Nutrition

  Amount per
serving
Daily value percentage
Calories 820 kcal  
Total Fat 36 g 46%
Total Saturated Fat 11 g 54%
Unsaturated Fat 25 g  
Low Cholesterol 40 mg 13%
Sodium 2010 mg 90%
Total Carbohydrate 91 g 33%
Fiber Total Dietary 7 g 25%
Sugars Total 25 g  
Good Source: Protein 30 g 60%
Vitamin C 2 mg 2%
Calcium Ca 428 mg 35%
Iron Fe 6 mg 35%
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By Innit Culinary Team