Pizza can be messy—those toppings become unhinged and can decorate the front of a freshly laundered sundress. This makes a picnic in the country decidedly less pleasant. This picnic pizza bakes the toppings right into the bread! Slice and serve like little sandwiches. No mess, no dry cleaning bills.
- Stretch out your pizza dough onto a baking sheet lined with parchment paper. Cover, and allow it to rest for 30 minutes at room temperature.
- Slice the figs into quarters.
- Heat 2 tablespoons of honey with ¼ cup of water in a small saucepan over medium heat.
- Allow the honey to dissolve, and then add the figs to the mixture coating them evenly with honey and water. Remove from the heat.
- Trim the long strips of prosciutto into smaller strips, about ½” long.
- With a sharp knife, make 1” cuts, ¾ of the depth of the dough, starting at one end of the pizza dough and working lengthwise toward the other. Continue making lines of cuts throughout the dough. Place a fig and a piece of prosciutto in each cut of the dough. Continue until all cuts are filled with fig and prosciutto.
- Top the figs with dollops of ricotta cheese, drizzle the entire surface with extra virgin olive oil and sprinkle with sea salt.
- Bake in an oven heated to 400°F for 15 minutes.
- Then reduce the heat to 375°F and bake for 15 minutes longer. If the top of the bread browns too much, you can cover it with some aluminum foil.
- For perfect picnic presentation, slice the pizza bread into squares and again in half, spreading the pesto in the middle.
TIP: Keep the pesto in a jar and slather on-site to reduce transport-related mess.
Keywords: pizza, thick crust pizza, fig pizza