Pizza With Fresh Figs Ricotta Thyme And Honey Recipes

Steps:

• In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 45 minutes., Punch dough down. On a lightly floured surface, roll dough into a 10-in. circle. Transfer dough to a piece of heavy-duty foil (18x12-in. rectangle) coated with cooking spray; spritz dough. Refrigerate, covered, 10 minutes. Meanwhile, in a small bowl, beat cream cheese, 1/4 cup honey and cinnamon until smooth., Carefully invert dough onto grill rack; peel off foil. Grill, covered, over low heat 5 minutes or until lightly browned. Turn; grill 1-2 minutes longer. Remove from grill to a baking sheet. Spread with cream cheese mixture. Top with figs. Return pizza to grill; grill, covered, 5-7 minutes longer or until crust is lightly browned and toppings are heated through. Drizzle with remaining honey.

Steps:

• Preheat the oven to 400 degrees F.
• Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
• Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
• Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

Steps:

• Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.
• On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.