fig & ricotta flatbread pizza
Serves: makes 2 personal-sized pizzas (serves 2-3)
for the pizza crust:
  • 2 cups Pamela's Pizza Crust Mix
  • (yeast is included in the mix)
  • 1 cup plus 2 tablespoons warm water
  • 2 tablespoons olive oil
  • ¼ cup gluten free cornmeal
  • olive oil, to brush on the crust
  • ⅔ cup ricotta
  • 1 cup sliced figs
  • a few dollops of pesto
  • a handful of arugula
  • 2 tablespoons pistachios, toasted & crushed
  • drizzle of honey (optional)
  • drizzle of balsamic vinegar
  1. 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.
  2. 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.
  3. Top grilled flatbreads with ricotta, sliced figs, a few dollops of pesto, arugula, pistachios, honey, and balsamic vinegar (or balsamic reduction).
  4. 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.
Vegan option: skip the ricotta (and the honey), and spread a layer of pesto instead.
Recipe by Love and Lemons at