This Fig and Prosciutto Pizza is a gourmet experience made simple at home. Imagine sweet figs, salty prosciutto, creamy cheese, and fresh arugula all on a crispy crust – it’s a flavor explosion you’ll want to make again and again. It’s surprisingly easy for beginners and perfect for a special meal or a fun pizza night.
Key Ingredients & Substitutions
- Pizza Dough: Store-bought is perfectly fine! You can use regular or whole wheat.
- Fresh Figs: Black Mission or Brown Turkey figs work best. If fresh figs aren’t available, dried figs (rehydrated in warm water) can be a decent substitute, though fresh is highly recommended.
- Prosciutto: Thinly sliced is key for that perfect crisp. Don’t skip it – it adds crucial salty flavor.
- Mozzarella Cheese: Low-moisture, shredded mozzarella is great. Fresh mozzarella adds a creamier texture.
- Goat Cheese: Crumbly goat cheese adds a tangy counterpoint. Feta cheese can work in a pinch for a different flavor profile.
- Arugula: Adds a fresh, peppery bite after baking. Baby spinach can be used if you prefer something milder.
- Balsamic Glaze: This sweet and tangy drizzle elevates the whole pizza. You can buy it or make it by reducing balsamic vinegar.
Ingredients
- 1 pound store-bought pizza dough, at room temperature
- 1 tablespoon olive oil, plus more for drizzling
- 1/2 cup shredded mozzarella cheese
- 4-5 fresh figs, thinly sliced
- 3 ounces prosciutto, thinly sliced and torn into pieces
- 2 ounces goat cheese, crumbled
- 1/4 teaspoon black pepper
- 2 cups fresh arugula
- 2 tablespoons balsamic glaze
How Much Time Will You Need?
- Total Time: 25-30 minutes
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Servings: 4
- Calories per serving (estimated): 450
- Tools Needed: Baking sheet or pizza stone, parchment paper (optional), pizza cutter
Step-by-Step Instructions
1. Preheat Oven and Prep Dough
Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven while it preheats. Lightly flour a clean surface and gently stretch or roll out your pizza dough to a 12-inch circle or rectangle, about 1/4 inch thick. You can place it on a piece of parchment paper on a baking sheet for easy transfer.
2. Assemble the Base
Brush the pizza dough lightly with 1 tablespoon of olive oil. Evenly sprinkle the shredded mozzarella cheese over the dough, leaving a small border for the crust.
3. Add the Toppings
Arrange the thinly sliced figs evenly over the cheese. Scatter the torn prosciutto pieces and crumbled goat cheese over the figs. Sprinkle with black pepper.
4. Bake the Pizza
Carefully transfer the pizza (on the baking sheet or parchment) to the preheated oven or onto the hot pizza stone. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
5. Finish and Serve
Remove the Fig and Prosciutto Pizza from the oven. Let it cool for a minute or two. Top generously with fresh arugula and drizzle with balsamic glaze. Slice and serve immediately.
Storage Instructions
Leftover Fig and Prosciutto Pizza can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for about 5-7 minutes, or until heated through and the crust crisps up again.
Frequently Asked Questions (FAQ)
Can I make this pizza ahead of time?
You can prep the dough and slice the figs ahead of time. It’s best assembled and baked fresh.
What if I can’t find fresh figs?
Fresh figs are ideal for this Fig and Prosciutto Pizza. If unavailable, try dried figs rehydrated in warm water for about 15 minutes, then sliced.
Can I use a different type of cheese?
While mozzarella and goat cheese offer a great balance, you could try provolone or fontina in place of mozzarella, or even a little crumbled blue cheese for a bolder flavor.
How do I make balsamic glaze?
Simmer 1/2 cup of balsamic vinegar in a small saucepan over medium-low heat until it reduces by about half and becomes syrupy, about 10-15 minutes. Let it cool, and it will thicken further.
My pizza crust isn’t crispy.
Ensure your oven is fully preheated and hot. Using a pizza stone or a preheated baking sheet helps achieve a crispier crust. Don’t overload the pizza with too many toppings.
Is this pizza good cold?
While best warm, the Fig and Prosciutto Pizza can be surprisingly delicious cold, especially with the fresh arugula and balsamic glaze.