Don’t worry about the dough sticking to the pan—it’ll help the bread hold its shape as it bakes.

Prep Time: 10 minutes, cook time: 15-18 minutes, servings: 6 to 8

Ingredients
8 ounces frozen pizza dough, thawed
2–4 tablespoons garlic-flavored olive oil
2/3 cup fresh ricotta cheese
2 teaspoons finely chopped rosemary, plus extra chopped and sprigs for garnish
Kosher salt and freshly ground black pepper to taste
8 fresh or dried figs, quartered
Directions
1. Preheat oven to 450F. Put dough on a lightly greased 11- by 17-inch baking sheet and use your hands to press dough into a large, thin rectangle. It doesn’t have to reach the ends of the sheet.
2. Brush dough’s surface with 2 or 3 tablespoons of the oil and prick it all over with a fork. In a small bowl, mix ricotta, rosemary and 1/2 teaspoon of the oil until combined; season with salt and pepper. Spread a thin, even layer of ricotta on top of dough, leaving a quarter-inch border. Scatter figs evenly over the cheese. Bake until the edges are golden brown and dough is crisp, 15 to 18 minutes.
3. Remove from oven and carefully run a thin metal spatula under the flatbread to release it from the sheet. Transfer to a cutting board and cut into squares or rectangles. Arrange on a serving platter and drizzle with remaining oil. Sprinkle additional chopped rosemary and sprigs over the top, if desired. Serve immediately.

Ingredients

8 ounces frozen pizza dough, thawed

2–4 tablespoons garlic-flavored olive oil

2/3 cup fresh ricotta cheese

2 teaspoons finely chopped rosemary, plus extra chopped and sprigs for garnish

Kosher salt and freshly ground black pepper to taste

8 fresh or dried figs, quartered

Directions

1. Preheat oven to 450F. Put dough on a lightly greased 11- by 17-inch baking sheet and use your hands to press dough into a large, thin rectangle. It doesn’t have to reach the ends of the sheet.

2. Brush dough’s surface with 2 or 3 tablespoons of the oil and prick it all over with a fork. In a small bowl, mix ricotta, rosemary and 1/2 teaspoon of the oil until combined; season with salt and pepper. Spread a thin, even layer of ricotta on top of dough, leaving a quarter-inch border. Scatter figs evenly over the cheese. Bake until the edges are golden brown and dough is crisp, 15 to 18 minutes.

3. Remove from oven and carefully run a thin metal spatula under the flatbread to release it from the sheet. Transfer to a cutting board and cut into squares or rectangles. Arrange on a serving platter and drizzle with remaining oil. Sprinkle additional chopped rosemary and sprigs over the top, if desired. Serve immediately.