Fig and Prosciutto Pizza
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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I LOVE PIZZA! I especially like making homemade pizza so I can put any toppings I want on it. It’s fun to make the whole thing from scratch, or even to make 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 and I show you how below!
Ingredients Needed to Make a Fig and Prosciutto 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 the olive oil, use high quality meat. The prosciutto on this pizza is thinly sliced so you can splurge on this ingredient as well.
- Mozzarella Cheese: Fresh is always best when making pizza. I like to buy the pre-sliced packaged Bel Gioioso mozzarella at the grocery store. You just place the slices on the pizza and they melt perfectly.
- Arugula: Fresh arugula adds the perfect peppery crunch to this pizza. Make sure it’s fresh, clean, and dry.
Tips for Making Homemade Pizza with Arugula
- 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.
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 to Serve with this Pizza
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.
Other Dinner Recipes to Check Out
- Udon Noodle Stir Fry
- Easy Cioppino Seafood Soup
- Greek Pita Wraps with Chicken
- Instant Pot Korean Burritos
- Baked Chicken Marinara
Fig and Prosciutto Pizza
- pizza stone or pizza pan
- Rolling Pin
- small fry pan
- ½ cup balsamic vinegar
- 2 tablespoon honey
- 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)
- 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!
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did you Make this Fig and Proscuitto Pizza?
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