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Fig Pizzas

Pizza dough is simple to make, but if you prefer, use frozen pizza or bread dough from the freezer section of the supermarket.

  • Yield: Makes four 7-inch pizzas
Fig Pizzas

Source: Martha Stewart Living, September 1997


  • 1/2 pound pancetta or bacon, cut into small cubes
  • 2 onions, thinly sliced
  • 2 teaspoons sugar
  • Freshly ground black pepper
  • Pizza Dough
  • Yellow cornmeal, for sprinkling
  • 12 ripe figs, sliced lengthwise 1/4 inch thick
  • 1/2 cup kalamata olives, pitted and coarsely chopped
  • 1/2 cup fresh ricotta cheese


  1. Heat oven to 400 degrees. Saute pancetta in a medium skillet over medium heat until golden brown and crisp and most of the fat is rendered, 15 to 20 minutes. Remove pancetta from the skillet, and set aside to drain on paper towels. Pour off all but 3 tablespoons of the fat.

  2. Add onions to skillet, sprinkle with sugar, and season with pepper; raise heat to medium high. Saute onions, stirring occasionally, until golden brown and slightly caramelized, 15 to 20 minutes. Remove from heat, and set aside.

  3. Divide pizza dough into fourths. On a lightly floured surface, roll out each portion to make a 6-to-7-inch rough circle about 1/4 inch thick. Sprinkle two heavy baking sheets with a generous amount of cornmeal. Arrange pizza dough on baking sheets. Prick each circle of dough several times with a fork, leaving a 3/4-inch border.

  4. Divide the cooked onions among the pizzas, and spread out over dough, leaving a 3/4-inch border between the onions and the edge of the dough. Arrange the sliced figs over the onions, sprinkle with cooked pancetta and olives, and dot the pizzas with ricotta cheese.

  5. Transfer to oven, and bake until pizza dough is crisp and golden and topping is hot and bubbly, 20 to 25 minutes. Remove from oven, and serve immediately.

Reviews (6)

  • KelliDeBuhr 14 Jul, 2013

    I use this as a base recipe for building one large fig pizza. My preference is to replace the pancetta/ham with prociutto (not sauteed). I saute the onions along with shaved fennel. Use crumbled blue cheese instead of ricotta, and finish it with a topping of fresh arugula. It is magnificent!

  • Happy_Birthday_Dr_Seuss 23 Jan, 2013

    Fig Pizzas
    Russell's Wednesday Dinner
    Nutritious and Delicious!

  • JaneRW 31 May, 2010

    I poked holes in the dough, but it puffed up like crazy! Were they not deep enough? Can u tell me what I did wrong?......So my pizza was pear/stilton/bals redux. the toppings were great. this is a nice dough and a crowd pleaser for a pizza party where you all use your own fixings. but because my dough puffed too much i had too little toppings. This is worth another try. Dont skip the cornmeal, it's subtle and wonderful!

  • JaneRW 29 May, 2010

    balsamic reduction is a very fine idea. this will work well with pizza with pears and stilton (or another bleu cheese).

  • paflynn 16 Aug, 2008

    Absolutely! A wonderful suggestion! Phil

  • carole7777 26 Jun, 2008

    What about a balsamic reduction on this??? Sound good to anyone?

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