This gourmet fig prosciutto pizza has thin crispy crust and is topped with sweet figs and honey balanced by salty prosciutto and creamy fontina and goat cheese. The arugula adds a bite of peppery freshness for a pizza that melts in your mouth with flavor and freshness.
The crust takes just a few minutes to prepare and the pizza dough recipe divides into three balls. They store in plastic baggies in the fridge and are ready anytime of the week! The kids make their own mini pizzas, we make cast iron pizza and grilled pizza. Graham and I also love to try out gourmet pizza combinations. If you like homemade pizza and want to incorporate an easy weeknight dinner into your routine, I encourage you to try it out.
Figs are one of my favorite fresh fruits and ripen in late summer. If you don’t have fresh figs available in your area or it is not fig season, you can use a fig spread, fig preserves, or jam to add that sweetness to your pizza.
- pizza dough – we include a recipe for pizza dough in the recipe card below, but you can also use store-bought pizza dough or your own recipe
- extra virgin olive oil – we use a thin layer of olive oil on the pan to add some crispness to the crust, but we also drizzle a little olive oil over the dough to blend with the cheeses and toppings.
- fontina cheese – a rich and creamy cheese, very buttery with some nuttiness. It blends so well with fruit and melts smooth.
- mozzarella cheese – mozzarella is optional, but I like to use a mix of mozzarella and fontina. If you have good coverage from grated fontina, try adding a few slices of fresh mozzarella for some variety.
- crumbled goat cheese – we crumble this over the top after baking, but you can also sprinkle it on with the other cheeses and bake
- prosciutto slices – prosciutto is a thin-slices Italian ham and adds a nice salty bite and some protein to your pizza.
- fresh figs – figs are great baked onto the pizza or sliced fresh over the cooked pizza if you prefer. The flavor comes through a little more with raw figs.
- fresh arugula – a peppery green that is part of the cruciferous vegetable family (like broccoli and mustard greens). It adds some earthiness, peppery bite, and contrast to the sweetness and creaminess of our fig prosciutto pizza. We don’t cook it on the pizza, just sprinkle it over the top.
- coarsely ground sea salt and black pepper to taste
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
We love to drizzle honey over the warm pizza when serving, just to give it another element of sweetness. The honey pairs so well with goat cheese and figs.
Substitutions and Variations
- Cheeses – Add some additional flavor variation with a sprinkle of bleu cheese instead of the goat cheese or gruyere instead of the fontina.
- Fruits – Build your own sweet and salty combo by pairing other fruits such as pineapple, peaches, apricots, or blackberries with creamy cheeses (goat cheese, fontina, blue cheese) and salty meats (bacon, ham, prosciutto, sausage, pepperoni).
- Fig Spread – Most grocery stores sell a fig spread or you can make your own to use in addition to or when figs are out of season. I have a balsamic fig jam recipe that would be lovely on pizza as well.
- Balsamic Drizzle – a drizzle of balsamic glaze or balsamic vinegar would be delicious over the pizza – use with or instead of the honey.
- White Pizza – I don’t usually add tomato sauce or white sauce to this pizza, but if you wanted to, the garlic parmesan sauce over on our other site is divine and would pair really well here to make a pizza bianca.
PREP: Prepare pizza crust at least a couple hours in advance. Sprinkle the yeast over warm water. Mix together the flour and salt. With the mixer on low speed, slowly drizzle the olive oil into the flour. Then, pour in the warm water/yeast mixture and run the beater until the dough forms a ball. Cover with a cloth and allow to rise for about an hour to an hour and a half. Divide dough into three balls. Wrap in plastic wrap or store extra in a plastic bag. Set out one ball to prepare your pizza.
Step 1: Place a cast iron pizza pan or a large baking sheet in the oven and begin preheating to 500°F. While the pan is preheating, press one ball of pizza dough out into a large round. I like to do this on a sheet of parchment paper or on a lightly floured surface so that it can be easily transferred onto the hot pizza pan when ready.
Step 2: When the oven and pan is hot, drizzle 1-2 tablespoons of olive oil over the pan.
Step 3: Carefully transfer the pizza dough round onto the hot pan and drizzle with additional olive oil. If you have preheated the pan in the oven, the crust will start cooking and puffing immediately.
Step 4: Sprinkle the grated cheese over the crust.
Heating the pizza pan in the oven as the oven heats helps the crust form a crisp and cooked underside. It gives it a nice jumpstart so that the bottom of the crust is done when the top of the pizza is baked.
Step 6: Add halved figs and a sprinkle of coarse salt and pepper. Place the pizza back into the oven. (Note the cheese will start melting pretty quickly if you’ve preheated your pan!)
Step 7: Bake pizza for just 10-15 minutes. Remove from the oven when the cheese begins to brown and the crust turns light golden brown. Once you remove the pizza from the oven, drape the strips of prosciutto over the top.
GARNISH/SLICE/SERVE: Add fresh creamy goat cheese and a handful of arugula. Slice and serve the pizza with a drizzle of sweet honey.
Fig Prosciutto Pizza Recipe Tips
Add a good sprinkle of freshly cracked black pepper and coarse sea salt to your crust and over your baked pizza. The seasoning makes all the difference.
A hot pan will help cook the pizza crust thoroughly. Work the pizza dough into an approximate shape before putting it on the pan so that you don’t burn your fingers.
Extra dough can be stored in the refrigerator in airtight containers for 5-7 days.
Take the pizza dough out of the fridge at least 30 minutes ahead of time. Room temperature pizza dough is much easier to work with and will spread and stay. Cold pizza dough springs back into its tight ball and is much harder to work with.
We’re going for a THIN CRUST pizza. Thin crust will cook all the way through while the toppings are cooking for a perfectly even baked pizza. One ball of pizza dough should spread across a 14″ pizza pan.
Olive oil adds authentic flavor to the pizza. I like to add it under the crust to help with crispiness and prevent sticking. I also like to drizzle just a little over the top of the pizza crust, especially since we’re not using any other sauce on this pizza.
A round cast iron pizza pan is easy to use and cooks the pizza crust really well, but it’s not necessary. You can also bake your pizza on a metal cookie sheet or even in a glass baking dish. The bake time may need to be adjusted for a glass baking dish. The key is to get your crust ultra thin so that even the center bottom crisps up and cooks through. If you are an experienced pizza maker and want to use a pizza peel to slide your pizza straight into the oven (or onto the grill!), you can, but we like to use the pre-heated cast iron pan for this recipe.
If you tried this Fig Prosciutto Pizza or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Fig Prosciutto Pizza
- 4 Cups all-purpose flour
- 1 teaspoon salt
- ⅓ cup extra virgin olive oil
- 1 teaspoon active dry yeast
- 1.5 cups warm water not boiling water
- 1 tablespoon olive oil
- 1 cup grated fontina cheese 4 oz.
- 1 cup grated mozzarella cheese 4 oz.
- ¼ cup crumbled goat cheese
- 3 oz. prosciutto slices
- 6-8 fresh figs cut into sections
- 1 cup fresh arugula washed and patted dry
- coarsely ground sea salt and black pepper to taste
- To make the CRUST:
- Mix flour and salt in a mixer.
- While mixing, slowly add olive oil until fully incorporated.
- Pour in water/yeast mixture and mix until combined.
- Place dough in an olive oil-coated bowl and cover with plastic wrap.
- Leave to rise on counter for at least one hour then divide into three quart-sized plastic bags and store in refrigerator until ready to use.
- To make the PIZZA:
- Remove one ball of dough from refrigerator and bring to room temperature.
- Preheat oven to 500°F. For the best results on crust, heat pizza pan in the oven while it is preheating.
- Pat or roll our room temperature pizza dough into a large round. Prep on parchment paper if you are preheating the pizza pan so it can be easily flipped onto the pan.
- When the oven and pan are preheated, coat cast iron pizza pan or cookie sheet with 1 tablespoon of olive oil.
- Transfer the pizza crust onto the pan. If you did not preheat the pan, you can press the dough out into shape directly on the pan. If you did preheat, the pan will be too hot so it's important to get it close to the right shape before transferring.
- Top with cheese and coarse salt, pepper.
- Wash, trim stems off figs, a slice in half. Arrange the fig halves over the top of the pizza.
- Bake for 10-15 minutes in a 500 degree oven.
- Remove from oven when crust becomes brown and cheese is melted and beginning to brown.
- Immediately top with prosciutto, goat cheese, and arugula.
- Drizzle with sweet honey or a balsamic glaze.