Fig, Prosciutto & Arugula Pizza with Balsamic Drizzle

Ingredients

• 2 prepared gluten-free pizza crusts
• 2 tablespoons olive oil
• 8 ounces whole milk ricotta cheese
• 1 clove garlic (, minced)
• 1/2 teaspoon kosher or fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 8 ounces fresh mozzarella (, sliced into very thin rounds)
• 5-6 figs (, thinly sliced into 1/4-inch slices)
• 4 ounces prosciutto (, thinly sliced)
• 1 cup arugula (, roughly chopped)
• 2 tablespoons good-quality balsamic vinegar

Instructions

1. 1

   Preheat the oven to 425°F. Place the pizza crusts on parchment lined baking sheets.

2. 2

   Brush crusts with olive oil. In a small bowl, mix ricotta cheese, minced garlic, salt, pepper, oregano, and thyme.

3. 3

   Lay the slices of mozzarella evenly over the two crusts, not quite touching each other. Place the fig slices in between the cheese. Dollop the seasoned ricotta evenly over the two crusts.

4. 4

   Bake pizzas for 10-12 minutes until crust is golden, the cheese is melted, and the figs are juicy. As soon as you remove the pizzas from the oven, top with the slices of prosciutto and arugula. Right before serving, lightly drizzle with the balsamic vinegar.