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A rectangular flatbread topped with sliced figs, prosciutto, creamy cheese, and rosemary, served on a wooden board with a knife. Wine glasses, a stack of plates, cutlery, and a small bowl of chili flakes are nearby.
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Prosciutto, Fig & Ricotta Pizza

Recipe Date: May 21, 2026
Prep: PT10 10 | Cook: 20
Total Time: PT30M 30 minutes
Difficulty: Easy
Measurements: Imperial (US)

Elevate your pizza night with this sophisticated blend of sweet and savory flavors. Delicate prosciutto meets fresh figs and creamy ricotta, all enhanced by aromatic rosemary and melted cheeses. Perfect for entertaining or a special dinner, this gourmet pizza pairs beautifully with Seghesio's bold Sonoma Zinfandel.

Ingredients

• 6-8 ripe fresh figs, sliced in half
• extra virgin olive oil
• 2 teaspoons fresh rosemary needles + sprigs for garnish
• Freshly ground black pepper
• 1 ball of pre-made pizza dough
• cornmeal or flour for dusting the pizza stone or baking sheet
• 3 ounces thin slices prosciutto
• ½ cup fresh ricotta
• ¾ cup grated mozzarella
• ¾ cup grated provolone
• ¼ cup grated parmesan
• salt
• red pepper flakes

 

Preparation

  1. Preheat oven to 450 (or as per your pre-made dough’s baking instructions).
  2. Place fig halves in a bowl with 1 tablespoon olive oil and rosemary needles. Toss and
    season with a generous grind of black pepper
  3. Roll out dough on surface coated with flour or cornmeal, and place it on a pizza stone,
    or baking sheet. Brush crust with 1 tablespoon olive oil. Top with mixed cheeses, nestle
    in slices of prosciutto and top with fig halves and a few sprigs of fresh rosemary.
  4. Bake as per your pre-made dough instructions, approximately 20 minutes.
  5. When your pizza is golden and cooked through, remove it from the oven. Drizzle with
    another glug of olive oil, if you wish. Season with more sea salt flakes, ground black
    pepper, fresh rosemary sprigs and red pepper flakes. ss just before serving.

Recommended Wine Pairings

2024 Sonoma Zinfandel  

$26
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