Prosciutto, Fig & Ricotta Pizza
A show-stopping pizza topped with luxurious fresh figs and peppery arugula, offsetting salty prosciutto and creamy ricotta.
Makes 1x 12”/16” pizza
50g (1.8oz) mozzarella, torn into small pieces
50g (1.8oz) ricotta
4 slices prosciutto
2 figs, quartered
Handful of arugula (rocket)
Salt & freshly ground black pepper
2 tbsp honey
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Fire up your Ooni pizza oven. 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.
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.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
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.