Fig Prosciutto Pizza
by Sommer Collier — last updated on Jun 26, 2025 
This gourmet Fig Prosciutto Pizza features a crisp crust topped with sweet fig preserves, salty prosciutto, creamy goat cheese, and fresh arugula! It’s easy to make and perfect for any occasion.
Sommer’s Recipe Notes
Making pizza at home is fun and affordable. It allows you to be creative and experiment with flavors, all on a bubbly carby crust. This unique Fig Prosciutto Pizza is truly a delicious flavor combo that I think everyone should try!
Fresh figs are wonderful, yet not always available when you need them. In our recipe, we are making Fig Prosciutto Pizza with fig preserves so it is easy to bake any time of year.
The sweet fig pairs perfectly with finely shaved prosciutto ham, creamy goat cheese, spicy arugula, fresh thyme, and pine nuts. This is a pizza to experience with a glass of wine and a good friend. Although you can make this pizza with store-bought dough, we suggest you make the homemade pizza dough… It makes all the difference!
Why You’ll Love Fig Prosciutto Pizza
- Gourmet vibes – This fancy, restaurant-worthy pizza is surprisingly simple to make in a few easy steps.
- Sweet and savory – Every bite of this gourmet pizza has the perfect balance of sweetness from the figs and savory flavors from the meaty prosciutto.
- Customizable – Whether you make your own dough, use a pre-made version or add extra toppings, this pizza is totally customizable.
Trust me, this homemade Fig Prosciutto Pizza is so delicious and rich you’ll for sure be adding it to your roster of entertaining dishes that your guests will love.
Ingredients and Tips
- Dry active yeast – You can also use instant or fresh yeast.
- Olive oil – I like extra virgin olive oil.
- Bread flour – I prefer bread flour, but you can also use all-purpose flour for a slightly softer crust.
- Fig preserves – You can also use whole figs if they’re in season!
- Prosciutto – Use sliced prosciutto cut into thin ribbons.
- Arugula leaves – For fresh greens use arugula or baby arugula.
- Cheese – Use a soft crumbled goat cheese and shredded mozzarella.
- Pine nuts – Or you can use pistachios.
Recipe Variations and Dietary Swaps
- Other cheese – If you’re not a fan of goat cheese, try ricotta, brie or blue cheese.
- Vegetarian – Swap the prosciutto with mushrooms and caramelized onions.
- Gluten-free – Use a gluten-free pizza dough.
- Low-carb – Replace the pizza dough with a cauliflower pizza crust!
- Honey – Finish the pizza with a drizzle of honey instead of fig preserves for a touch of sweetness.
- Herby – Add fresh basil or rosemary in place of (or along with) the thyme for an herbaceous twist.
- Spicy – Sprinkle some crushed red pepper flakes or add thinly sliced chili peppers for a hint of heat.
How To Make Fig Prosciutto Pizza
This Fig Prosciutto Pizza definitely looks gourmet, but trust me when I tell you that it’s a lot easier to make than it looks! Load up on fresh ingredients and get cooking!
Find the full Fig Prosciutto Pizza recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- Make sure to preheat your oven well so that you get a crispy and bubbly pizza.
- Toast the pine nuts. This will enhance their nutty flavors and take your pizza to the next level.
- Don’t overload the crust. Otherwise, the crust will get soggy.
Storage Notes
- Storing Leftovers – Store leftover pizza slices in an airtight container and in the refrigerator for up to 3 days.
- Reheating Leftovers – Reheat in an oven at 375 degrees Fahrenheit for 7 minutes.
Serving Suggestions
You may have leftover ingredients from the pizza toppings… You can build a side salad with the extra cheese, prosciutto, and herbs. A baby arugula salad is fantastic with fresh mozzarella cheese, a drizzle of balsamic glaze, a few slices of prosciutto, tomatoes, and pine nuts. You could even add burrata or parmesan cheese as well.
Any other green salad or chunky salad would make a nice addition as well. We are big fans of Peach and Watercress Salad or our over-the-top Antipasto Salad with Spinach.
If you would like to add another hot dish, try serving the pizza with Creamy Roasted Tomato Soup with Basil, Creamy Wild Mushroom Soup, or Homemade Vegetable Soup.
Fig and Prosciutto Pizza
Ingredients
For the Crust:
- Water
- 1 packet dry active yeast
- 2 tablespoons olive oil
- 4 cups bread flour
- 1 1/2 teaspoons salt
- Extra oil and flour for prep
Instructions
- For dough: Place 1/2 cup of warm water in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 1/4 cups of room-temperature water, plus the oil and salt. Using a bread hook, mix on low, adding the flour a little at a time. “Knead” in the mixer for 2-3 minutes until well combined but tacky. Oil a large bowl. Place the dough in the bowl and turn it to cover the dough in oil. Cover the bowl tightly with plastic wrap and allow the dough to rise for 2 hours.
- When the dough is more than double the original size, punch it down and place it on a floured work surface. Divide into two equal pieces. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mounds. Either roll from the middle out, or hand-stretch the dough to a large 18-inch circle. Be careful not to tear the dough.
- Place both pizza crusts on pieces of parchment paper and liberally oil the pizza crusts. Allow the crusts to rest. Preheat the oven to 500 degrees F, and place two round pizza stones or two flat cookie sheets on the middle two racks to preheat.
- Spread half the fig preserves over each pizza crust. Top each crust with sliced prosciutto, fresh arugula, crumbled goat cheese, shredded mozzarella, fresh thyme, and pine nuts. Sprinkle with salt and pepper. Then bake for 8-10 minutes, until the crust is bubbly. Cut and serve!
Notes
Nutrition
Frequently Asked Questions
You can make the dough ahead of time and freeze it until you are ready. Transfer the dough balls to the fridge about 24 hours before you want to roll out the crusts and add toppings.
Some people prefer their pizza to have traditional pizza sauce. You could use tomato-based pizza sauce here, but I preferred this recipe as-is, which allows the toppings and the dough to really showcase their flavors.
Sometimes I bake prosciutto pizza recipe right on the grill. Just set a pizza stone (or baking sheet) over the grates and preheat until the grill is very hot. If the grill reaches 600-800 degrees, it will only need 3-4 minutes to bake.
I add some halved, dried figs and cook the pizza before adding the prosciutto and arugula. Then drizzle with some “good” balsamic. Love this pizza!
Figs and prosciutto with goat cheese is a stunning flavour combination so I am very keen to try it on a pizza.
I love the combo of figs and prosciutto on anything or even by themselves. What a great idea! Saving this one for later.
I made this tonight! I used the dough recipe, and it turned out perrfect! I’ve made pizza dough before, but it had never ‘puffed’ up and doubled in size! and this one totally did. thanks for the recipe!
This is my favorite kind of pizza to make. Have you tried using dried figs? I love figs too and I'm working on a recipe with my favorite combo of dried mission figs, goat cheese and sourwood honey . You may not have fresh figs very much in Asheville but your live in the best town! I love visiting the farmers market over at UNC Asheville. So cool!
What a perfect and delightful pizza!
On Sunday morning we decided to have an impromptu get together with friends in the evening. My menu was planned but I was unable to find any cuts of prime rib at any of my local stores. Lucky for me and my guest I had stocked up on the ingredients to make this dish.
So around 4 I start making my dough only to have my dear sweet hubby talk to me right as I am slowly adding the flour. In that split second of forgetfulness I knew that this could be bad. Was that cup number 5 or 6? Sure enough, 1 extra cup was added. After my “sweet” explanation of the importance of not distracting me while measuring the 2nd attempt was perfect.
A few hours later everyone was gathered around the counter as I rolled and topped the pizzas. I had to fight off a few contenders as they tried to sneak the pine nuts and goat cheese toppings. They were all eagerly anticipating the finished product.
The smell was wonderful and 12 minutes later the beautiful pie emerged. Everyone dug in and couldn’t stop raving on how delicious it was. On the way out one of the guest leaned over and said. This pizza is best described as sex on dough. Not only do you inspire our taste buds you also bring out the passion in people.
I know this is an old post (2010) but in the event anyone is reading it, whenever I need more than 2 or 3 cups of sugar or flour in a recipe I always measure the entire amount first into a separate bowl. That way if I lose count I don’t jeopardize any other ingredients I may have measured previously and/or the amount I was attempting to add. If I lose count in a separate bowl, all I have to do is dump it back into the flour container and start over.
They usually take around 6 hours to thaw and rise to double the original size.
Sommer – how far in advance do you need to defrost the frozen dough? We made four crusts today and froze them!
Tami
I am loving your recipes!!! Cayenne brownies!?! Fig proscuitto pizza! I also love wheat, and I like to think it can be quite sophisticated – so much rich history and countless varieties capable of creating such a vast array of amazing foods! Homemade pizza is a staple in our home, and I am so excited to give this a try!