seasoned the whole milk ricotta with a teaspoon of olive oil, little salt and pepper, a teaspoon of Parmagiano Reggiano cheese and a drizzle of honey. I whip it with a whisk to make it smooth and spreadable.
Toast the pita bread until browned in a non-stick pan that I brushed with olive oil. I did both sides.While I had the pan hot I toasted the walnuts.
Then I removed the pita from the pan and placed it on a sheet tray covered with parchment and spread the ricotta all over the pita with the crispiest side down.
I arranged the quartered fresh black figs all around the “pie”, brushed the outside crust with olive oil and sprinkled with Parmagiano Reggiano cheese.
Next, drizzled a light stream of olive oil over the figs along with a drizzle of honey and it went under the broiler to brown. After 3-4 minutes, removed it and placed the walnuts all around and in it went for a couple minutes to brown the walnuts. Don’t walk away or they will burn. Remove the pizza from the oven and drizzle with honey. Let it rest 5 minutes and drizzle with more honey if you like.
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