Be ready to switch up your pizza night with a recipe that hits all the right notes in terms of sweet, savory and elegant. A real eye-catcher, the combination of sweet aspects of figs and the tender-salty taste of the super high-quality prosciutto creates an incredible experience of the Fig and Prosciutto Pizza. It is some sort of gourmet, which is easy to prepare in your home.
Whether you’re hosting a dinner party or simply elevating a weeknight meal, this pizza delivers on all fronts. With a cheese bowl and a simple sweet jam, the common thyme and spinach are a perfect topping that tones the product both down to earth and elegant. And the hell with takeout, this is the formula that will make you fall in love with home baked pizza again.
Why You’ll Love This Recipe
This isn’t just another pizza; it’s a culinary statement. The Fig and Prosciutto Pizza is exciting because of its distinctive and very delicious flavour combination. It is the food one would prepare to bring people around the dining area and start chatting.
First, the simplicity is deceptive. Each of the ingredients is simple, but things are made special when they are combined. Its sweet fig spread is carried off nicely by the salty prosciutto, melted cheese forms a nice bed and topping layer, and fresh arugula brings some texture and taste to the product. It’s a well-rounded and memorable dish.
Furthermore, this recipe is surprisingly versatile. It is fantastic served as a full meal at dinner time, an elegant appetizer to your visitors, as well as a very exclusive brunch. Add any of your favorite cheeses or a little honey to it and make it personal.
Key Ingredients
In order to produce the best Fig and Prosciutto pizza, the goodness of ingredients is necessary. The individual ingredient embodies a significant role in the creation of the end flavor. Here’s what you’ll need to gather.
For the Base
Pizza Dough: A good pizza dough can easily be used when you have a store-bought variety. You can also use your favorite homemade recipe. A 1 pound ball of dough is best when it comes to making the pizza 12 inches across.
Olive Oil: A quality extra virgin olive oil is applied to a crust to brush it and give it a delicious flavor, as well as make the crust golden-brown.
Fig Jam or Preserves: This is the secret to the pizza’s signature sweetness. A nice and decadent fig jam will provide a sweet foundation on which the other toppings can be added.
For the Toppings
Cheese: A blend of cheeses works best. We advise you to take fresh mozzarella because you will get its delightful creamy and meltiness, and make it blended with fierce shredded low-moisture mozzarella that provides its perfect even blend. A scattering of crumbled goat cheese or gorgonzola can also add a fantastic tanginess too.
Prosciutto: This is the star of the show. Thin-sliced prosciutto di Parma makes an excellent flavor contrast and texture when you are making this one. It’s added after baking to keep it tender and savory.
Fresh Arugula: 2 large handfuls of fresh Arugula can be added at the end to give some peppery, fresh bite to cut the rich creaminess of the cheese and Prosciutto.
Balsamic Glaze: To complement all the flavors together with a final drizzle of balsamic glaze adds acidity as well as sweetness to the whole dish.
| Ingredient | Amount |
|---|---|
| Pizza Dough | 1 lb (450g) |
| Extra Virgin Olive Oil | 1 tablespoon |
| Fig Jam or Preserves | 1/3 cup |
| Shredded Mozzarella Cheese | 1 cup |
| Fresh Mozzarella Pearls | 1/2 cup |
| Prosciutto, thinly sliced | 3 ounces (about 6-8 slices) |
| Fresh Arugula | 2 cups |
| Balsamic Glaze | 2 tablespoons |
| Cornmeal (for dusting) | 1 tablespoon |
| Salt and Black Pepper | To taste |
How to Make Fig and Prosciutto Pizza: Step-by-Step
You would not believe how easy it is to make this gourmet pizza right at home. These numbered steps will never lead you astray in getting the perfect result.
- Preheat your oven to its highest setting, typically 475-500°F (245-260°C). Heat a pizza stone or steel in the oven at least 45 minutes. A hot surface is crucial for a crispy crust.
- Prepare the pizza dough. On a lightly floured surface, roll, or stretch your dough to form a round circle of 12 inches. In case the dough is not cooperating, then allow it to sit aside (5-10 mins) and then try again. This allows the gluten to relax.
- Place a piece of parchment paper or a pizza peel dusted with cornmeal over the stretched dough and transfer it to the parchment paper or pizza peel. This will enable one to push the pizza easily through the hot oven.
- Use extra virgin olive oil and spread over the entire surface of the dough. This deters crust sogginess and gives it another layer of flavor.
- Spread the fig jam over the dough in a thin coating leaving about a half an inch border on the crust. Spread with back of spoon to make uniform layer.
- Apply the shredded mozzarella cheese over the figured jam, and then put fresh mozzarella pearls. Spread the cheese across the pan to have all the slices fully covered with cheese.
- Bake the pizza. Carefully slide the pizza (on the parchment paper, if using) onto the preheated pizza stone or a baking sheet. Bake at 350-365 degrees Fahrenheit until crust becomes golden and cheese is bubbly and melted, 10-14minutes.
- Let the pizza sit out on the counter for a minute or two after it is taken out of the oven. This is to enable the cheese to coagulate a little before you put on the last toppings.
- Arrange the slices of prosciutto over the hot pizza. The result will be a warmed prosciutto that is not cooked but still has the appropriate texture.
- Top with fresh arugula. placing a large quantity there in the centre of the pizza. The warm pizza contrasts with the cool, crisp greens in a fantabulous way.
- Drizzle balsamic glaze on the arugula and all over the pizza. This finishing gives a nice look to the preparation as well as an end taste of tanginess.
- Slice and serve immediately. To enjoy this Fig and Prosciutto Pizza, it should be served piping hot once out of the oven and the crust should be crispy and the cheese is melted nicely.
Time and Serving Information
Preparation Time: 15 minutes
Cooking Time: 14 minutes
Total Time: 29 minutes
Servings: Serves 2-4 people
Tips and Tricks for the Best Results
It does not need many extras to make your Fig and Prosciutto Pizza taste over-the-top.
Don’t Overload the Pizza
It can be tempting to pile on the toppings, but restraint is key. An excessive amount of jam or cheese can make the crust go mushy.
Those thoughtful rare touches are sure to leave a balanced flavor on the tip and of each ingredient as well as have a crispy base.
Add Prosciutto After Baking
This is a non-negotiable tip. Baking prosciutto makes it crispy, dry, and overly salty.
It gets dirty silky and tender and when one adds it after the pizza has come out of the oven is when it will have its best taste.
Make Your Oven Hot
It is essential to have high heat in order to get a pizzeria style crust. To get a perfect crust, start by heating your oven and pizza stone to at least 45 minutes to an hour.
This extreme heat helps to cook the pizza within a short time so that a crispy bottom is achieved and a light airy inside.
Use Room Temperature Dough
You can leave your pizza dough in a room temperature environment of about 30 minutes, and then stretch it. Cold dough is stiff and difficult to work with. It is far easier to manipulate the dough at room temperature.
Conclusion: Your New Favorite Pizza Night Staple
This Fig and Prosciutto Pizza recipe is more than just a meal; it’s an experience. It has an amazing concoction of sweet and savory ingredients and you can be sure that this is going to become one of the new favorites in your home. It proves that you don’t need to go to a fancy restaurant to enjoy a truly gourmet pizza.
We do recommend trying this recipe when you are ready to have a night in with a pizza. This is a very nice and tasty dish to prepare that is also highly rewarding.
If you make this recipe, please let us know how it turned out! Leave a comment, rate it or take a picture and share via social media. We love seeing your creations!
Frequently Asked Questions (FAQ)
Can I use dried figs instead of fig jam?
Yes, you absolutely can. If using dried figs, it’s best to rehydrate them first. Just put them in a hot water and soak them until they are plump, that is around 15-20 minutes. Then chop them up and spread them over the pizza and then top it with the cheese. You may use fresh figs, in season too.
Which cheese is best to use to make this pizza?
A mix of low-moisture shredded mozzarella and fresh mozzarella will provide the superior coverage with a creamy melt. To give it an additional depth of flavor, crumbled goat cheese or gorgonzola is a welcome addition. Their tangy notes pair beautifully with the sweet figs.
Should I use a pizza stone?
Although not absolutely required, a pizza stone or steel is extremely recommended to make the crust cripsy like in a pizzeria. It traps and retains plenty of heat, and cooks the dough within a short time, right up.
If you don’t have one, a heavy-duty baking sheet preheated in the oven will also work well.
Ingredients
- Pizza Dough: 1 lb (450g)
- Extra Virgin Olive Oil: 1 tablespoon
- Fig Jam or Preserves: 1/3 cup
- Shredded Mozzarella Cheese: 1 cup
- Fresh Mozzarella Pearls: 1/2 cup
- Prosciutto, thinly sliced: 3 ounces (about 6-8 slices)
- Fresh Arugula: 2 cups
- Balsamic Glaze: 2 tablespoons
- Cornmeal (for dusting): 1 tablespoon
- Salt and Black Pepper: To taste
Instructions
- Preheat your oven to its highest setting, typically 475-500°F (245-260°C). Heat a pizza stone or steel in the oven at least 45 minutes.
- On a lightly floured surface, roll, or stretch your dough to form a round circle of 12 inches. Let it rest for 5-10 minutes if it’s hard to work with.
- Place the stretched dough on parchment paper or a pizza peel dusted with cornmeal.
- Brush the entire surface of the dough with extra virgin olive oil.
- Spread the fig jam over the dough, leaving a half-inch border.
- Sprinkle the shredded mozzarella cheese over the fig jam, then add the fresh mozzarella pearls.
- Slide the pizza onto the preheated pizza stone or a baking sheet. Bake for 10-14 minutes, until the crust is golden and the cheese is bubbly.
- Let the pizza rest for a minute or two after removing it from the oven.
- Arrange the slices of prosciutto over the hot pizza.
- Top with a large handful of fresh arugula in the center.
- Drizzle balsamic glaze over the arugula and pizza.
- Slice and serve immediately.
Notes
- Don't Overload the Pizza: Using too much jam or cheese can make the crust soggy.
- Add Prosciutto After Baking: This keeps the prosciutto tender and silky. Baking it makes it dry and salty.
- High Oven Heat is Crucial: For a pizzeria-style crust, preheat the oven and pizza stone for at least 45-60 minutes.
- Use Room Temperature Dough: Let the dough sit at room temperature for about 30 minutes before stretching to make it easier to work with.
- Fig Alternatives: You can use rehydrated dried figs or fresh figs (when in season) instead of jam.
- Cheese Variations: A mix of low-moisture shredded mozzarella and fresh mozzarella is recommended. Crumbled goat cheese or gorgonzola can be added for extra tang.
- Pizza Stone Alternative: If you don't have a pizza stone, a heavy-duty baking sheet preheated in the oven will also work.