Fig and Prosciutto Pizza
Here, sweet and salty ingredients come together to create a fantastic pizza topping. To make the fig preserves easier to spread, warm them briefly. The recipe was created for the Breville pizza maker. To bake the pizza in a standard oven, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil
- 1 yellow onion, thinly sliced
- Kosher salt and freshly ground pepper, to taste
- 1 batch thin-crust pizza dough (see related recipe at left)
- 1/3 cup (3 1/2 oz./105 g) fig preserves
- 2 oz. (60 g) prosciutto, roughly torn into 2-inch (5-cm) pieces
- 3/4 cup (3 1/2 oz./105 g) crumbled ricotta salata cheese
- 1 tsp. chopped fresh thyme