This non-traditional pie features the sweetness of fruit contrasted with the salty, smokiness of pancetta and olives.




  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Cook's Notes

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

Reviews (1)

25 Ratings
  • 5 star values: 1
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Rating: Unrated
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!