Fig, Ricotta and Prosciutto Pizzette

• 1 pound store-bought pizza dough
• Olive oil, for brushing dough
• 1 cup ricotta cheese
• 4 ounces prosciutto, cut into small pieces
• 6 ripe figs, quartered (or 1/2 cup fig jam)

1. Heat the oven to 425 degrees F and arrange a rack in the middle.
2. Roll out pizza dough into a 1/4-inch-thick rectangle.
3. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
4. Transfer rounds to a greased baking sheet.
5. Then spread 1 teaspoon of the ricotta on top.
6. Evenly distribute prosciutto onto each pizzette.
7. Finish by topping each pizzette with a fig or 1/2 teaspoon of the fig jam.
8. Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

dough, olive oil, ricotta cheese, figs

Taken from www.foodnetwork.com/recipes/aida-mollenkamp/fig-ricotta-and-prosciutto-pizzette-recipe.html (may not work)