Fig & Ricotta Flatbread Pizza
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Gluten-Free Egg-Free Soy-Free Peanut-Free

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.

      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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