Fig and Prosciutto Sourdough Pizza with Rosemary, Goat Cheese and Ricotta

My favorite kind of pizza is the non-traditional sort. Though pepperoni and mozzarella and tomato sauce are a crowd-pleaser, I prefer the experimental and unexpected. This pizza already gets a kickstart on flavor with its slightly tart and wholly delicious sourdough crust, a perfect foundation for juicy figs, salty prosciutto and herbaceous rosemary. The base is cheese and sauce in one, a combination of goat cheese, ricotta and parmesan with a splash of olive oil.

Fig and Prosciutto Sourdough Pizza with Rosemary, Goat Cheese and Ricotta

• Sourdough pizza dough

• 5 or 6 ripe figs, sliced in half

• 3 oz prosciutto

• 3 sprigs of rosemary, stems removed and leaves reserved

• 1/2 cup soft goat cheese

• 1/2 cup ricotta cheese

• 1/4 cup finely grated parmesan

• 2 tablespoons olive oil, plus more for drizzling

• 1 teaspoon herbes de Provence (optional)

• Pepper, to taste (salt is reserved here as prosciutto tends to lend enough saltiness; you may add some to taste if needed)

• Cornmeal, for dusting the dough

Preheat the oven to 450 degrees. In a small mixing bowl combine the goat cheese, ricotta cheese, parmesan, and olive oil.

Gently stretch the pizza dough until it’s large and thin enough for your liking, dusting the bottom and edges with cornmeal before placing it on a pizza pan or sheet pan. Smear the cheese mixture over the dough. Top with the figs, prosciutto, and rosemary. Sprinkle with pepper and herbes de Provence and drizzle the pizza with a bit of olive oil before popping it into the oven. Bake the pizza for approximately 25 minutes, or until the edges are browned.