Fig Pizzette With Pancetta & Ricotta

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1 cup FOR THE DOUGH ---- warm water, 110 degrees F

1/4 tsp Sugar

1 1/4 ounce package active dry yeast

3 1/4 cup All Purpose Flour

1 tsp Kosher Salt

1 1/2 tbsp Olive Oil

3 x FOR THE PIZZAS ---- 1/4 inch thick slices of pancetta, diced into small cubes

2 x large onions, halved and then thinly sliced

2 tsp Sugar

Freshly ground black pepper to taste

Kosher Salt, to taste

1/2 x ripe figs, quartered lengthwise

1/2 cup kalmata olives, quartered lengthwise

1/2 cup Fresh Ricotta

Cornmeal, for dusting, optional

Parmesan Cheese, optional

Red Pepper Flakes, optional

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