While dessert pizza (and all pizza) can be enjoyed anytime of year, we like to think this fig, ricotta and balsamic glaze pizza is at it's prime in the summertime.
Preheat oven to 500°F for at least 1 hour before baking.
Drizzle a 9”x13” rimmed baking sheet with Colavita olive oil, spreading it over the bottom and sides.
Place dough onto baking sheet and stretch to outer corners of baking sheet, creating a rectangle. If the dough stretches back, let it rest for 5 to 10 minutes and stretch again.
Once you’ve stretched the dough, allow it to rest for 10 minutes until slightly puffed.
Spread a thin layer of ricotta cheese on the dough.
Place the quartered figs on top of the cheese.
Drizzle the surface with about 1 tbsp of Colavita Extra Virgin Olive Oil.
Sprinkle on the sea salt.
Lower the heat of your oven to 450°F and bake for 15-20 minutes (individual ovens will vary, so keep an eye on your pie!).
Remove from the oven and slide onto a cutting board.
Garnish with fresh basil and a drizzle of Colavita Balsamic Glaze. Serve.