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Whipped Ricotta and Goat Cheese Pizza with Honey Balsamic Roasted Figs

Ingredients

For the Honey Balsamic Roasted Figs:

  • 3 8 ounce packages fresh figs each sliced into 3 slices
  • 1/8 cup honey
  • ¼ cup balsamic vinegar

For the Pizza:

  • ½ pound homemade or purchased pizza dough
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons minced garlic

For the Whipped Ricotta:

  • 15 ounces whole milk ricotta
  • 4 ounces goat cheese
  • 1 teaspoon salt
  • ¼ teaspoon crushed red pepper flakes or more if you like it spicy
  • 2 tablespoons heavy cream

Final assembly:

  • ¾ cup grated Fontina cheese
  • ½ cup grated Taleggio cheese
  • 6 ounces thinly sliced prosciutto
  • 8 ounces Burrata cheese
  • arugula for garnish

Instructions

  1. Preheat the oven to 450 degrees to make the roasted figs.
  2. Preheat grill to 500 degrees and place pizza stone or tiles on the grill. Heat for at least 40 minutes.

For the Balsamic Roasted Figs:

  1. Make the figs by combining the honey and vinegar in a large heatproof cup (it will bubble up) and heating in the microwave for two minutes until reduced.
  2. Mix the balsamic vinegar mixture with the figs in a medium sized bowl.
  3. On a parchment lined baking sheet scatter the figs and roast in the oven for 5-8 minutes until softened.

For the Pizza:

  1. On a lightly floured surface, roll or pat the dough out into a 12 inch round. If the dough is very elastic, let it rest of five minutes and then try again until you can achieve the desired size.
  2. Combine the olive oil and garlic in small bowl.
  3. Brush the top of the pizza dough with some of the garlic oil and transfer the pizza to the hot pizza stone. Reserve the remaining garlic oil.
  4. Place the dough on the stones, close the grill top and cook the pizza for 3 minutes or until it just browns on the bottom. Immediately transfer the pizza dough to a parchment lined baking sheet. The pizza can be made ahead to this point and set aside at room temperature for a few hours.

For the Whipped Ricotta:

  1. When ready to cook the pizza, combine in a blender or NutriBullet all of the ingredients for the whipped ricotta. Add the remaining garlic oil and blend until the ricotta mixture is whipped and smooth, about a minute. Stir once and blend again for 20 seconds until everything is well blended.
  2. Reduce the grill temperature to 400 degrees so the bottom of the pizza does not burn. Open the grill to bring the temperature down.
  3. To assemble the pizza, spread the whipped ricotta mixture all over the cooked pizza dough. Top with the figs. Sprinkle the fontina and taleggio over the pizza and top with the prosciutto. Break the burrata into chunks with your fingers and dollop evenly over the pizza.
  4. Slide the pizza back onto the heated pizza stones. Close the grill and cook the pizza for about 5 minutes, making sure that the bottom crust does not burn. Remove the pizza from the grill and serve topped with the arugula.