Fig & Ricotta Flatbread Pizza

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Flatbread-style pizza with creamy ricotta, juicy figs, pesto, arugula, pistachios and balsamic. Made with Pamela’s Pizza Crust Mix. Recipe and photo created by Love & Lemons.

Fig & Ricotta Flatbread Pizza

Yield: 2 personal-sized pizzas

Fig & Ricotta Flatbread Pizza


    For pizza crust:
  • 2 cups Pamela's Pizza Crust Mix
  • 1 cup plus 2 tablespoons warm water
  • 2 tablespoons olive oil
  • 1/4 cup gluten free cornmeal
  • For toppings:
  • olive oil, to brush on the crust
  • 2/3 cup ricotta
  • 1 cup sliced figs
  • Dollops of pesto
  • Handful of arugula
  • 2 tablespoons pistachios, toasted & crushed
  • Drizzle of honey (optional)
  • Drizzle of balsamic vinegar


Preheat oven to 475˚.

Mix the pizza dough according to package directions. Use a little cornmeal to help form the dough into (about) 2 10-inch pizzas. Since the dough is sticky, we put it between 2 pieces of parchment and rolled the crusts out with a rolling pin.

Partially bake them (on parchment) for 8-10 minutes or until they're cooked in the middle and cohesive enough to lift off in one piece.

Brush with olive oil and grill for 1-2 minutes on each side.

Top grilled flatbreads with ricotta, sliced figs, a few dollops of pesto, arugula, pistachios, honey, and balsamic vinegar (or balsamic reduction).

Optional step: make a balsamic reduction by simmering vinegar over low heat in a small saucepan. Stir frequently until it's evaporated into about half the amount you started with.

© Pamela's Products, Inc.

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