Mouthwatering Fig Jam and Prosciutto Pizza

Creating a pizza that feels fancy without being fussy can be a real challenge. After all, we often find ourselves stuck between choosing basic pepperoni or going all-out with complicated toppings that take forever to prep – and sometimes you just want something different that won’t keep you in the kitchen all evening.

Luckily, this fig jam and prosciutto pizza hits all the right notes: it’s simple to put together, feels special enough for a dinner party, and uses ingredients you can easily find at most grocery stores.

What Kind of Pizza Dough Should I Use?

You’ve got several good options when it comes to pizza dough for this recipe. Store-bought dough from your local grocery store or pizzeria will work perfectly fine – just make sure to let it come to room temperature before working with it, which usually takes about 30 minutes. If you’re feeling ambitious, homemade pizza dough is always a great choice, and you can make it ahead of time and keep it in the fridge for up to 3 days. For the best results, look for dough that feels slightly tacky but not sticky, and has a bit of elasticity when you stretch it. Whether you choose fresh or pre-made, the key is letting the dough rest at room temperature so it’s easier to shape into your perfect pizza base.

Options for Substitutions

This pizza recipe is pretty flexible and you can switch things up based on what you have available:

• Pizza dough: While homemade pizza dough is great, store-bought works perfectly fine. You can also use flatbread, naan, or even a cauliflower crust for a low-carb option.
• Fig jam: Can’t find fig jam? Try using honey mixed with a bit of balsamic vinegar, date spread, or even apricot preserves. Each will give you that sweet contrast that works so well with the prosciutto.
• Prosciutto: If prosciutto isn’t available, try using thinly sliced ham, serrano ham, or even bacon (cooked until crispy). For a vegetarian version, you could use grilled eggplant slices.
• Fresh mozzarella: Regular shredded mozzarella works too, or try burrata for extra creaminess. Goat cheese or brie would also be tasty alternatives.
• Arugula: Baby spinach, watercress, or mixed spring greens can replace arugula if you’re not a fan of its peppery taste.
• Balsamic glaze: If you don’t want to make your own, store-bought balsamic glaze works great. You could also drizzle honey or a reduction of port wine as alternatives.

Watch Out for These Mistakes While Baking

The biggest challenge when making fig and prosciutto pizza is getting a crispy crust – make sure to preheat your pizza stone or baking sheet for at least 30 minutes at 450°F (230°C) before sliding your pizza onto it, as a cold surface will result in a soggy bottom.

Another common mistake is overloading the pizza with fig jam, which can make the crust wet and prevent it from crisping up properly – instead, use small dollops spread evenly across the surface, leaving some spaces between them.

Don’t add the prosciutto and arugula before baking, as the heat will make the prosciutto tough and the arugula wilted – instead, add these toppings right after the pizza comes out of the oven, letting the residual heat gently warm them.

For the best flavor balance, drizzle the balsamic glaze in a zigzag pattern just before serving, rather than adding it all at once, and remember to let the pizza rest for 2-3 minutes after baking to allow the cheese to set slightly, making it easier to slice.

What to Serve With Fig and Prosciutto Pizza?

This pizza has such nice sweet and savory flavors that you’ll want simple sides that won’t compete with it. A light mixed green salad dressed with just olive oil and lemon juice makes a perfect companion – the brightness helps balance out the rich pizza toppings. If you’re serving this for dinner, try starting with some marinated olives and a small cheese plate to set the Italian mood. For drinks, this pizza pairs really nicely with both red wine (try a Chianti) or a crisp Prosecco if you prefer something bubbly. Keep dessert light with fresh seasonal fruit or a small scoop of vanilla gelato.

Storage Instructions

Keep Fresh: This pizza is best enjoyed fresh while the crust is crispy and the cheese is still warm. If you have leftovers, place them in an airtight container and keep in the fridge for up to 2 days. Pro tip: store the fresh arugula separately to keep it from wilting!

Prepare Ahead: Want to get a head start? You can make the balsamic glaze up to 2 weeks in advance and store it in an airtight container in the fridge. The fig jam can also be prepared or purchased ahead of time – it’ll keep well in the fridge for several weeks.

Serve Again: To enjoy leftover slices, warm them in a 350°F oven for 5-7 minutes until the cheese starts to melt again. Add fresh arugula and a drizzle of balsamic glaze just before serving. Skip the microwave – it’ll make the crust soggy!

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 230-250 g

Ingredients

For the pizza:

• 3 slices prosciutto (thinly sliced, good quality like San Daniele or Parma for best flavor)
• 1 to 2 cups fresh arugula (added after baking for a fresh, peppery bite)
• 6 to 8 slices fresh mozzarella (1/4 inch thick, drained well to prevent a soggy crust)
• 18 to 20 oz pizza dough (store-bought or homemade, at room temperature)
• 1/4 cup semolina (or 1/4 cup all-purpose flour, for dusting the pizza peel)
• 1/2 cup fig jam (I love Dalmatia brand for this, for a rich sweetness)

For the balsamic glaze:

• 1 cup balsamic vinegar (reduce slowly until syrupy)
• 1 tsp brown sugar (light or dark, helps thicken and sweeten the glaze)

Step 1: Preheat the Oven and Prepare the Pizza Stone

Begin by preheating your oven to 500°F.

Place a pizza stone in the oven and allow it to heat for one full hour.

This ensures the stone is hot enough to give your pizza a perfectly crisp crust.

Step 2: Roll Out the Pizza Dough

While the oven and pizza stone are preheating, roll out your pizza dough into a 12-inch crust.

Make sure the dough is even in thickness for consistent cooking.

Step 3: Prepare the Pizza Peel and Dough

Sprinkle a small handful of flour or semolina flour onto a pizza peel.

Spread the flour evenly to prevent the dough from sticking.

Carefully transfer the rolled-out dough onto the peel.

Using the back of a spoon, spread a thin coating of fig jam over the dough, leaving a 1.5-inch crust around the edge.

Step 4: Add Toppings and Bake

First, add an even layer of mozzarella cheese over the fig jam.

Then, top with pieces of torn prosciutto.

Gently slide the assembled pizza from the peel onto the preheated pizza stone in the oven.

Bake for 10-15 minutes, keeping a close eye on it, as cooking times may vary depending on the oven.

The pizza is ready when the crust is golden and the cheese is bubbly.

Step 5: Prepare Balsamic Glaze

While the pizza is baking, prepare the balsamic glaze.

Combine balsamic vinegar and sugar in a small saucepan.

Bring to a boil, then reduce the heat to a simmer.

Stir frequently to prevent burning.

Allow the mixture to reduce by half, or until it reaches your desired thickness, usually about 10-15 minutes.

Remember, the glaze will thicken as it cools.

Step 6: Add Final Touches and Serve

Once the pizza is cooked, carefully remove it from the oven and let it cool for 5 minutes.

Top the pizza with fresh arugula and drizzle the homemade balsamic glaze over it.

Serve immediately to enjoy the delicious combination of savory and sweet flavors.