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fig-prosciutto-pizza

Fig and Prosciutto Pizza

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 1 12" pizza
Calories: 246kcal
Author: Emily
This Fig and Prosciutto Pizza is sure to be a hit with fresh arugula and a balsamic glaze on top!
Print Recipe

Equipment

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)
  • 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

Serving: 1slice | Calories: 246kcal | Carbohydrates: 29.2g | Protein: 9.9g | Fat: 10g | Saturated Fat: 3.6g | Cholesterol: 16mg | Sodium: 674mg | Potassium: 84mg | Fiber: 1.5g | Sugar: 10.8g | Calcium: 31mg | Iron: 1mg