Appetizers and Canapes

Egg, Ricotta and Prosciutto Pizza


1 package (397 g) prepared puff pastry, thawed

1 egg, beaten

½ cup (125 mL) fresh ricotta cheese

¼ cup (60 mL) grated parmesan cheese

¼ cup (60 mL) fig jam

¼ tsp (1 mL) Each salt and pepper

4 slices prosciutto ham, roughly torn

4 large eggs

1 cup (250 mL) arugula

Shaved parmesan, to serve


  1. Preheat oven to 425°F (220°C).
  2. Roll out puff pastry to 10-inch x 14-inch sheet on a floured surface and transfer to a baking sheet.
  3. Trim uneven edges of puff pastry and fold sheet 1 inch into centre to create a boarder. Brush edges with egg wash.
  4. Using a fork, poke holes into the bottom of the crust.
  5. Cover with a sheet of tin foil and blind bake for 15 minutes.
  6. In a medium sized bowl mix together ricotta cheese, salt and pepper.
  7. Sprinkle pastry crust with grated parmesan cheese.
  8. Dollop the ricotta cheese mixture covering the pastry crust within the border; followed by placing dollops of fig jam over the crust.
  9. Arrange torn prosciutto on top of the cheese and jam layers.
  10. Return the pizza tray into the oven at 425°F (220°C) for 10-15 minutes or until pastry is puffed and golden in colour.
  11. Remove the pizza from the oven and crack 4 large eggs on the surface of the pizza.
  12. Using a fork lightly break the yolks, return into the oven for an additional 2-5 minutes, to set the white of the egg.
  13. Remove from oven and top with arugula and shaved parmesan cheese, serve immediately.

Serves: 8 as an appetizer or 2 as a main course

Nutrients per serving as an appetizer portion 1/8 of recipe:

Calories: 411 
Carbohydrates: 31  g
Fat: 26 g
Protein: 14 g
Sodium: 543 mg

Fibre: 1 g