It’s possible that I’ve been going a little salad crazy around here lately. Jack has brought it to my attention that we may have one too many salad recipes on the site. So this week, I’m changing things up: first pasta and now pizza. Because sometimes we all need to live a little and just say yes to a few carbs.
So last Sunday night when I announced “pizza night!,” I got a thumbs up from Jack. When I said “it’s gluten free pizza night!!!!” he gave me a look.
I knew Pamela’s pizza crust would be good (like I mentioned before, all of my gluten friends swear by their flours), but even Jack was surprised how gluten-full it tasted. The dough is very sticky to work with (you won’t be tossing it into the air). We carefully formed it, partially baked it and then grilled it. The edge was crispy, the middle was chewy… you’d never know this crust was made with brown rice and other whole grains.
Figs just showed up at our farmers market so I did a flatbread-style pizza with creamy ricotta, juicy figs, pesto, arugula, pistachios and balsamic. (Basically a really good salad on a pizza!). I’m so excited about this salty-sweet ingredient combo that I figured out how to make an animated gif to demo it for you:
Technically, this recipe should serve 3, maybe 4. That night, it served two. We had a hard time not devouring every slice before we were done with the photos…
fig & ricotta flatbread pizza
- 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
- 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.
We had leftover ricotta so made this tonight. It was sooo yummy and felt like a fancy restaurant dish. No fig right now at our market, so I sliced and roasted some beets and they stood in quite well! Will keep this on hand for when we need a light, tasty dinner!
My son has gluten allergy so I’m always looking for new gluten free recipes and this one was a top hit, my son loved this flatbread pizza!
I’m so glad you all loved it!
How could I sub pamelas GF mix? It isnt organic 🙁
Hi Meghan, take a look at this chickpea pizza crust recipe: https://www.loveandlemons.com/chickpea-flour-pizza-asparagus/
Or any pizza or flatbread would work well with these toppings. Hope that helps!
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Wow, talk about a creative idea. I never would have thought to put figs on a pizza. Even with the more out of the box creative desert pizzas I never would have experimented like that. Thanks for giving me the confidence to try this idea!
I made this pizza three times in one month and it was so delicious. Thanks for the great recipe.
ha, so glad you like it so much!
This looks insane! Will make this for Friday night!
This looks amazing. I recently went gluten free and one of the things I miss the most is pizza. I did try a pizza mix (I think it was Pamela’s) a few months ago and it was surprisingly good.
I also wanted to let you know that I love your blog! Everything is so healthy and tasty, and the photos are gorgeous. On Sunday I made a Spanish-themed brunch, and made your ginger-peach sangria (although I made to modify it a bit and use apples and oranges since our peaches weren’t ripe.). It was delicious, and I loved the mint. I also made the gazpacho recipe you listed from a guest blogger (The Yellow Table, I think?), using heirloom tomatoes from a friend’s garden, and it was also delicious.
Thank you! Your blog brightens up my day, and my makes my taste buds sing.
thank you Jill! I’m glad you’ve been enjoying so many recipes 🙂
I was just trying to think of what to make for our next girls night… this flatbread! Anything with figs- I’m sold! Love the .gif! 🙂
The combination of the toppings is just spot on for me: sweet yet tart and herby (I’m not sure if that’s even a word) and all on a creamy bed of ricotta! Genius!
I love arugula on pizzas – a taste I’ve definitely acquired with age. Its spiciness is a great complement to otherwise indulgent foods.
I love this! The flavours harmonise perfectly together!
Looks amazing! I have never had ricotta on pizza before but that sounds delish!
Mmm, I saw this recipe and literally said “UGH YUM” really loudly. My roommate came into my room. She was concerned.
All of these flavors (pesto, pistachios, + figs) sound delicious together! This might only serve one (my fiance) in our house, but hopefully he’ll share some with me!
Luci’s Morsels – fashion. food. frivolity.
Love it, Figs are rich in calcium. and Figs are known for their soothing and laxative properties, and they are also low in fat and sugar.
So I’m going to make this Fig & Ricotta flatbread Pizza for my Husband…
Getting GIFfy wit’ it. I love this post, lady! 🙂 Figs forever and ever!
Wow! Gorgeous! Sounds so good. I live and die for fig season. Hurray!
Great looking pizza you got there! I haven’t ever seen Pamela’s products before, but we have Bob’s Red Mill products. Have you tried his pizza crust mix? I’m skeptical…The only Bob’s product I’ve used was an all-purpose flour substitute and well…it was a horrendous mess. Sticky doesn’t even begin to describe the gelatinous mess I faced that night. Do you have any tricks for dealing with EXTRA sticky dough? Thanks!!
It’s super super sticky – it helps to use some cornmeal while you (carefully) form the dough. But what really really helped was putting the dough “ball” between 2 pieces of parchment paper and flattening it out with a rolling pin. It rolls out pretty easily without getting your fingers all sticky – and then just transfer it to a baking sheet (on the parchment). Super easy…