Fig Prosciutto Pizza Recipe – Tangy-sweet and savoy Fig Prosciutto Pizza with homemade pizza crust. A family favorite, great for the oven or grill!

Fig prosciutto pizza on a wooden cutting board.

Wheat is often thought of as an empty, flavorless grain. It gets so much bad press these days.

Last summer my family tried to go gluten-free, just to see if we would feel any different. After buying all the alternate flours and binders, blending popular baking mixes, bagging, storing, and baking, I was exhausted… And a little letdown, if I’m being honest.

It was amazing how much we actually missed the texture and flavor of wheat.

Yes, wheat has its own flavor, a mellow, earthy tone that is truly distinct. Maybe we are overly addicted to it in the USA. Maybe it is a “cheap” grain with less nutritional value, but nonetheless, I like it. A lot.

After much experimentation with ingredients and contemplation, I made a decision. Since no one in my family had celiac disease, autism, IBS, wheat allergies, or any other condition said to be affected by wheat consumption, we were going back, in moderation.

I do buy organic wheat flour to eliminate GMOs and pesticides, but I don’t think I will ever give up wheat completely.

Overhead shot of two slices of Fig Prosciutto Pizza on a plate.

Oh, the warm yeasty smell of wheat dough filling my house as it rises and bakes. There is just nothing quite as comforting as that aroma. Let’s not overlook the matter of the yeast, lending its own appealing flavor.

I simply like the idea of yeast…it’s a living organism, lying in wait to activate and infiltrate whatever it is added to. It is discreetly infectious.

Our lives are this way. Surely we have all witnessed gossip or a bad attitude work it’s dark magic through a crowd. Yet I like to think of yeast’s qualities in a positive light, causing action, expansion, elevation, and enlightenment.

I often try to self-evaluate with this in mind. We are always affecting others in some way, whether we mean to or not.

Do my life’s message and my attitude promote positive motivation and inspiration in those around me? Or do I breed negativity, contempt, and apathy? There are times when this can be a hard question to ask yourself.

Fig and Prosciutto Pizza Recipe ingredients

What Ingredients You Will Need

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

Fig Prosciutto Pizza:

  • 4 tablespoons fig preserves
  • 1/2 pound thin slices prosciutto – like thin ribbons
  • 1 cup arugula leaves – or baby arugula 
  • 6 ounces soft goat cheese crumbled
  • 2/3 cup shredded mozzarella
  • 2 teaspoons fresh thyme
  • 4 tablespoons pine nuts
  • Salt and black pepper
Pizza dough in a bowl.

How to Make Fig Pizza

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 mixture 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 fresh mozzarella, fresh thyme, and pine nuts. 

Sprinkle with salt and pepper. Then bake one at a time on the middle oven rack for 8-10 minutes, until the crust is bubbly. 

Cut the pizza into slices and serve!

Get The Full (Printable) Fig Prosciutto Pizza Recipe Below. Enjoy!

Assembling the fig prosciutto pizza on parchment paper.

Back to the baking… Yeast is the best ingredient to add when trying to produce a light, airy bread product. It is a single-celled fungus that converts sugar and starch into carbon dioxide bubbles. These bubbles lift the bread and create pores throughout it.

Fig Prosciutto Pizza overhead on board before cutting.

What is Yeast?

Yeast is the best ingredient to add when trying to produce a light, airy bread product. It is a single-celled fungus that converts sugar and starch into carbon dioxide bubbles. These bubbles lift the bread and create pores throughout it.

You shouldn’t eat raw yeast, since it will continue to grow in your digestive system and steal nutrients from your body. But once deactivated in the oven (or through pasteurization), yeast is a healthy food product. Some yeasts are even sold as nutritional supplements.

Fig Prosciutto Pizza baked and golden cheese around the edges.

Fresh Homemade Pizza Dough

Today I’m using my beloved wheat flour and yeast to make an amazing bubbly crust for Fig Prosciutto Pizza.

Pizza dough is essentially a white bread dough with added olive oil. The oil produces a richer flavor, and denser crust with more pull when you bite it.

How you handle the dough makes a difference in texture as well. The more you knead your dough, the more “pull” you will create. This is essential for pizza crust.

The toppings for this Fig Prosciutto Pizza are a savory-sweet blend of fig preserves, sliced prosciutto, fresh arugula, pine nuts, and cheeses.

These pizza toppings offer a salty bite with a touch of sweetness that makes this Fig Prosciutto Pizza a winner for both dinner and as an appetizer at a cocktail party.

You are going to love this!

Two slices of pizza on a white plate with more pizza in the background.

Frequently Asked Questions

How long do leftovers last? 

You can store leftovers in an airtight container in the fridge for 3 to 5 days. 

What can I serve alongside this pizza?

Well, I am assuming that you will have some leftover ingredients, and to make sure that there isn’t any waste, you can build a side salad. Some of the baby arugula salad ingredients could be the 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. 

Can we pre-make the dough?

You can make the dough ahead of time and freeze it until you are ready. I would transfer them to the fridge about 24 hours before you want to start adding your toppings.

Can I add sauce?

Some people prefer their pizza to have sauce, and you could use some pizza sauce here, but I preferred this recipe to not have any, which allows the toppings and the dough to really showcase their flavors. 

Do I have to bake this pizza?

Sometimes I bake my prosciutto pizza recipe right on the grill. Just set a pizza stone 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.

Pizza on a wooden cutting board topped with cheese, figs, and prosciutto.

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Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, and sodium percentages. Make sure to also share this on Facebook, Instagram, and Pinterest.

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Fig Prosciutto Pizza

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Fig Prosciutto Pizza Recipe – Easy to make and easy to love! This simple homemade pizza recipe is loaded with tangy-sweet flavor and lots of cheese.
Servings: 2 large pizzas

Ingredients

For the Crust:

Fig Prosciutto Pizza:

  • 4 tablespoons fig preserves
  • 1/2 pound prosciutto, sliced into thin ribbons
  • 1 cup arugula leaves
  • 6 ounces soft goat cheese crumbled
  • 2/3 cup shredded mozzarella
  • 2 teaspoons fresh thyme
  • 4 tablespoons pine nuts
  • Salt and pepper

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

NOTE: Sometime I bake my pizza right on the grill. Just set a pizza stone 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.

Nutrition

Calories: 258kcal, Carbohydrates: 26g, Protein: 9g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 383mg, Potassium: 92mg, Fiber: 1g, Sugar: 2g, Vitamin A: 190IU, Vitamin C: 0.9mg, Calcium: 48mg, Iron: 0.8mg
Course: Main Course
Cuisine: Italian
Author: Sommer Collier
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