This Fig and Prosciutto Pizza recipe is quickly going to be your new favorite. It has an olive oil base with fresh figs, fresh mozzarella, prosciutto, arugula, and a balsamic glaze that takes it over the top!
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Why I Love This Recipe
I love pizza! I especially like making homemade pizza, like my Veggie Garden Pesto Pizza, so I can put any toppings I want on it. It's fun to make the whole thing from scratch using my Poolish Pizza Dough or my No Knead Pizza Dough Recipe or even to make the most of it from scratch, and make whatever combination you want.
This Fig and Prosciutto Pizza is the perfect combination of sweet, salty, and crunchy. I like to get my crust thin and crunchy for this pizza but make it how you like it best.
Key Ingredients For This Pizza
- Pizza Crust: you can make homemade pizza dough or use store-bought. This recipe makes a 12" pizza so you will probably only use half of the dough.
- Ripe Figs: Each fig will be thinly sliced. You can use any variety you like or can find. I used brown turkey figs from my tree!
- Extra Virgin Olive Oil: Since this pizza recipe is a white pizza (no red/tomato sauce), make sure you use good olive oil. You only need a few tablespoons and you will notice a difference.
- Thinly Sliced Prosciutto: Just like olive oil, use high-quality meat. The prosciutto on this pizza is thinly sliced so you can splurge on this ingredient as well.
- Arugula: Fresh arugula adds the perfect peppery crunch to this pizza. Make sure it's fresh, clean, and dry.
*See the recipe card for the complete list of ingredients and quantities.
Why is the Crust Pre-Baked?
I like to pre-bake my pizza crust before adding the topping. This step not only makes the crust crispier (I like a little burnt edge) but also prevents a soggy middle which can happen with heavy ingredients. This step is optional but highly recommended. I also find that homemade and store-bought pizza dough tends to bake thicker, especially when using all-purpose flour.
Optional Toppings
Although this Fig and Prosciutto Pizza is delicious just as is, some people enjoy additional options for toppings like fresh parmesan cheese, red pepper flakes, freshly ground black pepper, or flaked salt. All of these options will enhance the flavors of this pizza and are always good to have on hand.
How To Assemble This Pizza
Step 1: Roll out the pizza dough to a 12" round (if you made a homemade crust, this will be half of the dough). Once the oven is preheated, place the rolled-out crust in the oven, bake for 4 minutes, and remove it from the oven.
Step 2: Place the mozzarella cheese, prosciutto, and fig slices on top of the olive oil. Place the pizza back into the oven and bake for an additional 13-15 minutes.
Step 3: Add balsamic vinegar and honey to a small frypan over medium-high heat. Bring the mixture to a boil while stirring constantly. Lower the heat to a simmer and allow the mixture to reduce and thicken for 15-20 minutes.
Step 4: Remove the pan from the heat and allow the glaze to cool and continue to thicken. Once cool, Sprinkle fresh arugula on the pizza followed by a drizzle of the balsamic glaze.
Expert Tips for This Recipe
- Fresh, high-quality ingredients always make the best pizzas. If you want your homemade pizza to taste like your favorite restaurant, use the best ingredients.
- A pizza stone and a pizza peel will make baking a pizza at home so much easier.
- Add the arugula AFTER the pizza is done baking. It will warm up and soften from the heat of the pizza. Don't cook it in the oven or it will wilt and lose its crunch.
- Pre-bake the pizza crust for 4 minutes on its own before adding the toppings.
If you get a chance to make this Fig and Prosciutto Pizza, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Fig and Prosciutto Pizza
Equipment
- pizza stone or pizza pan
- small fry pan
Ingredients
Balsamic Glaze
- ½ cup balsamic vinegar
- 2 tablespoon honey
Pizza
- 1 pizza crust homemade or store-bought
- 3-4 ripe figs, thinly sliced
- 2 tablespoon extra virgin olive oil
- 1.5 ounces prosciutto, thinly sliced (3-4 slices)
- 6 ounces fresh mozzarella cheese (I used pre-sliced)
- 1½ ounces fresh arugula (about 2 cups)
Instructions
Balsamic Glaze
- Make the balsamic glaze first since it needs time to cool and thicken. Add the balsamic vinegar and honey to a small frypan over med-high heat. Bring the mixture to a boil while stirring constantly. Lower the heat to a simmer and allow the mixture to reduce and thicken for 15-20 minutes. Remove the pan from the heat and allow the glaze to cool and continue to thicken.
Pizza Assembly and Baking
- Preheat the oven and pizza stone at 500°F. Roll out the pizza dough to a 12" round (if you made a homemade crust, this will be half of the dough). Once the oven is preheated, place the rolled-out crust in the oven and bake for 4 minutes and remove it from the oven. This step is optional but I find that it creates a crispier crust and prevents a soggy bottom from the heavy ingredients.
- Brush the crust with olive oil. Place the mozzarella cheese, prosciutto, and fig slices on top of the olive oil. Place the pizza back into the oven and bake for an additional 13-15 minutes.
- Remove the pizza from the oven and place the arugula on top. Drizzle on the cooled balsamic glaze and enjoy immediately!
Notes
- Fresh, high-quality ingredients always make the best pizzas. If you want your homemade pizza to taste like your favorite restaurant, use the best ingredients.
- A pizza stone and a pizza peel will make baking a pizza at home so much easier.
- Add the arugula AFTER the pizza is done baking. It will warm up and soften from the heat of the pizza. Don't cook it in the oven or it will wilt and lose its crunch.
- Pre-bake the pizza crust for 4 minutes on its own before adding the toppings.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Judith Rudhe says
I don't have access to fresh figs except for my neighbors tree when they're in season. So, got creative and made a Balsamic/Fig drizzle (a sauce) that I can drizzle or dunk my pizza in. I triple the recipe to have on hand to use on various meats, vegetables and even rice. It's really delicious on just about ANYTHING!!
Thank you for sharing this recipe!!
**Besides the Arugla, I often add artichoke hearts, roasted garlic, bacon , ricotta and freshly grated parmesean cheese. The sky is the limit!! ❤️
Emily says
Judith, thanks for trying the recipe and sharing your favorite way to make it. As I was reading your other options, I think I need need to make another pizza with garlic, bacon, and ricotta! YUM!
Evan says
Never uses the vinegar and honey mixure. What a waste
Emily says
Hi Evan, thanks for letting me know I missed that step in the instructions, sorry about that. This oversight has now been fixed!🙂