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Ricotta pizza with figs

Ricotta pizza with figs


For the dough:

  • 200 g Bake-Free dough flour mix
  • half a packet of baking powder (6 g)
  • 200 g lukewarm water
  • 200 g of pizza spice mix, garlic granules to taste
  • 6 g Himalayan salt

For the ricotta:

  • 50 g Mill & Folk almond flour
  • 75 g sugar-free almond drink
  • a few drops of freshly squeezed lemon juice
  • Himalayan salt, garlic granules to taste

For the topping:

  • 45g California peppers
  • 50g olives
  • 65 g red onion
  • 2 pieces of figs (120 g)
  • arugula for garnish


Mix the ingredients for the dough and cover and leave to rest for 10 minutes. On a dry surface, roll out into a 35x27 cm rectangle and place on a baking tray lined with silicone baking paper. To make the ricotta, simply mix the ingredients and brush the dough with it, then arrange the toppings on top. Bake in a preheated oven at 210°C for 20 minutes, baking top and bottom. Cut into 8 equal slices.

Ricotta pizza with figs

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