Porky Fig Recipe
Ricotta, fig jam, prosciutto, garlic, mozzarella, basil, evoo
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Ingredients
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Dough & base
Cheeses & spreads
Cured meat & finishing
Method
Dough & base
Preheat oven
If using a wood-fired oven, bring it to 700–800°F (370–430°C). If using a home oven, preheat to the highest setting (500–550°F / 260–290°C) with a pizza stone or steel in place for at least 45 minutes.
On a lightly floured surface, stretch the pizza dough into a 10–12 inch round, leaving a slightly thicker rim for the crust. Do not overwork the dough — aim for a thin center and airy edge.
Brush the dough surface lightly with 1 tablespoon extra-virgin olive oil mixed with the minced garlic. This will provide a subtle garlic note under the toppings.
Cheeses & spreads
Dollop the ricotta evenly across the center of the stretched dough in 3–4 spoonfuls (about 3 tablespoons total). Use the back of the spoon to gently spread toward the middle, leaving the rim bare. Do not overload—ricotta should be in small patches so it warms without making the crust soggy.
Scatter the shredded mozzarella evenly over the dough, concentrating slightly toward the center but leaving openings for fig jam and prosciutto later.
Drop the fig jam in small spoonfuls (about 2 tablespoons total) distributed in 4–6 small spots across the pizza so each slice will get hits of sweet fig.
Cured meat & finishing
Slide or peel the prepared pizza onto the pizza peel dusted with semolina or flour and transfer to the wood-fired oven (or home oven on the stone/steel). Cook for 4–6 minutes in a wood-fired oven (or 7–10 minutes in a very hot home oven), rotating periodically for even charring, until the crust is blistered, the cheese is melted, and the ricotta is warmed.
Remove the pizza from the oven. Immediately arrange the prosciutto slices across the hot pizza — the residual heat will warm and slightly crisp the edges of the prosciutto without overcooking it.
Tear the basil leaves and scatter them over the pizza. Finish with a light drizzle of extra-virgin olive oil (about 1 teaspoon), a pinch (about 1/4 teaspoon) of sea salt distributed sparingly, and freshly ground black pepper to taste (about 1 teaspoon).
Let the pizza rest for 1 minute, then slice into 6–8 pieces and serve hot so you get the contrast of sweet fig, creamy ricotta, salty prosciutto, and fresh basil.