Fig and Prosciutto Pizza
Fig and Prosciutto Pizza is sweet, salty, cheesy, and crisp all in one bite.
Fresh figs, creamy cheese, and thin slices of prosciutto make this pizza feel special, but it’s easy enough to make at home.
It’s perfect for dinner, sharing with friends, or serving as a simple appetizer.
Why I Love This Recipe
The first time I tried fig and prosciutto pizza was at a small neighborhood pizza shop. I wasn’t sure about putting fruit on pizza, but after one bite, I was hooked. The sweet figs, salty prosciutto, creamy cheese, and crisp crust worked so well together. I started making it at home, and now it’s one of my favorite pizzas whenever fresh figs are in season.
Things I love about it:
- Sweet and salty flavors balance perfectly.
- It looks beautiful but is simple to make.
- It bakes in less than 20 minutes.
- The crust stays crisp while the toppings stay fresh.
- Every bite has creamy, savory, and fruity flavors.
Servings and Time
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
What You’ll Need
Ingredients
- 1 (12-inch) pizza dough, room temperature
- 1 tablespoon olive oil
- ½ cup shredded mozzarella cheese
- 3 ounces goat cheese, crumbled
- 4 fresh figs, sliced
- 3 ounces prosciutto, thinly sliced
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon freshly ground black pepper
- 1 cup fresh arugula
- 1 tablespoon balsamic glaze
Tools
- Baking sheet or pizza stone
- Rolling pin
- Pizza cutter
- Pastry brush
- Measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- Round serving plate
Pro Tips
- Let the pizza dough sit at room temperature before stretching.
- Slice the figs evenly so they cook at the same speed.
- Add the arugula after baking so it stays fresh and crisp.
- Drizzle the balsamic glaze just before serving for the best flavor.
- Tear large slices of prosciutto into smaller pieces for even bites.
Substitutions and Variations
- Use burrata instead of goat cheese.
- Replace mozzarella with fontina cheese.
- Add chopped walnuts for crunch.
- Use baby spinach instead of arugula.
- Add a drizzle of honey for extra sweetness.
Make Ahead Tips
- Slice the figs up to one day ahead.
- Crumble the goat cheese in advance.
- Stretch the dough shortly before baking for the best crust.
Recipe
Step 1: Prepare the Dough
Place 1 (12-inch) pizza dough on a lightly floured surface. Stretch or roll it into a 12-inch circle. Brush the top with 1 tablespoon olive oil.
Step 2: Add the Cheese
Sprinkle ½ cup shredded mozzarella cheese evenly over the pizza dough. Scatter 3 ounces crumbled goat cheese across the top, leaving a small border around the edge.
Step 3: Add the Toppings
Arrange 4 sliced fresh figs evenly over the cheese. Place 3 ounces thinly sliced prosciutto between the figs. Sprinkle with 1 teaspoon fresh thyme leaves and ¼ teaspoon freshly ground black pepper.
Step 4: Bake the Pizza
Transfer the pizza to a baking sheet or pizza stone. Bake in a preheated 475°F (245°C) oven for 12 to 15 minutes until the crust is golden and the cheese is melted.
Step 5: Finish and Serve
Top the hot pizza with 1 cup fresh arugula and drizzle with 1 tablespoon balsamic glaze. Slice and serve on a round serving plate.
Why This Recipe Works (Quick Science)
The high oven temperature quickly crisps the pizza dough while melting the cheese. The figs become softer and sweeter as they bake because their natural sugars caramelize. Adding the arugula after baking keeps it fresh and crisp, while the balsamic glaze adds a bright finish that balances the rich cheese and salty prosciutto.
Common Mistakes
- Do not overload the pizza with toppings.
- Pat the sliced figs dry if they are very juicy.
- Let the oven fully preheat before baking.
- Add the arugula after the pizza comes out of the oven.
- Slice the pizza after letting it rest for 2 minutes.
What to Serve With
- Caesar salad
- Mixed green salad
- Tomato soup
- Roasted asparagus
- Sparkling lemonade
- Fresh fruit salad
Macros Information
Approximate per serving
- Calories: 455
- Protein: 18 g
- Carbohydrates: 37 g
- Fat: 26 g
- Fiber: 3 g
- Sugar: 8 g
- Sodium: 760 mg
Leftovers and Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375°F oven for 5 to 7 minutes.
- Avoid microwaving if you want to keep the crust crisp.
- Add fresh arugula after reheating if needed.
FAQ
Q: Can I use dried figs?
A: Fresh figs work best, but chopped dried figs can be used if fresh figs are not available.
Q: Can I make this pizza ahead of time?
A: You can prepare the toppings ahead, but bake the pizza just before serving.
Q: Can I use store-bought pizza dough?
A: Yes. Store-bought dough works very well for this recipe.
Q: What cheese can I use instead of goat cheese?
A: Burrata, ricotta, or feta are all great choices.
Q: Can I freeze the baked pizza?
A: Yes. Wrap individual slices well and freeze for up to 2 months.
Final Thoughts
Fig and Prosciutto Pizza is a simple recipe that feels a little special without much work. The sweet figs, creamy cheeses, salty prosciutto, fresh arugula, and tangy balsamic glaze come together in every bite. Whether you serve it for dinner, a party, or a cozy weekend meal, it’s a pizza that’s always a favorite. Try it for yourself, then come back and share how it turned out and any tips or questions you have.
