Ingredients
The following ingredients have 2 Servings
- 240 grams Bread Flour
- 120 ml Water (Warm)
- 1/2 tsp Instant Dry Yeast
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 3 Figs
- 300 grams Ricotta
- 2 Shallots
- 2 tbsp Olive Oil
- 1 tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Peppercorn (freshly cracked)
Instruction
- As with any pizza, we'll have to start with the dough. You can use a stand mixer for this, but you're going to have to dirty your table anyways so I just use a bowl. Place the flour and the yeast and the baking powder and the salt in a bowl. Slowly trickle in the warm water mixing with a fork. When all the water is incorporated, knead the dough on a flour dusted flat surface for about 5-10 minutes, or until you can make a ball with no cracks. Place back in the bowl and cover with a damp towel. Let sit for 30 minutes on the counter.
- As the dough is resting, let's make the ricotta base. Put all the ricotta in a bowl and whisk it with the salt, garlic powder, and black pepper. If your ricotta is too crumbly you can add a tablespoon of heavy cream, but I've never found that necessary. Whisked ricotta is creamy enough.
- After the dough has rested for a half hour you can begin rolling it out. You can also preheat your oven to 250 degrees Celsius or just under 500 Fahrenheit. As you can see in the picture I clearly don't care about perfect circles so just roll it out however you want. This is a thin crust dough so I get it quite thin, knowing it will not rise much.
- I put the dough on a sheet pan before adding the toppings. As you can tell I am not using a pizza stone as I don't need the oven to get that hot. A normal kitchen oven works just fine for this dish. Spread on about 80% of the ricotta mixture covering almost all of the dough except a tiny sliver for the crust, then lay down the figs and slices from one (1) of the shallots.
- Drizzle with olive oil and place in the oven and bake for 15 minutes. Take the fig pizza out, and sprinkle with slices from the other shallot. Cut and serve!
