If you love a perfect balance of sweet and savory, this fig and prosciutto pizza is a must-try. The combination of juicy figs, salty prosciutto, creamy mozzarella, and peppery arugula, all drizzled with balsamic glaze, creates a bite that you’ll love. Whether you’re looking for a gourmet pizza night option or a unique appetizer, this fig and prosciutto pizza recipe will have everyone coming back for more.
Pizza with Figs and Prosciutto
I’ve always been a firm believer that the best pizzas are the ones that surprise you. That’s exactly what this fig and prosciutto pizza does.
The magic happens when sweet, jammy figs meet salty, delicate prosciutto, all melted together with creamy mozzarella on a crispy, golden crust. It’s an elegant yet easy-to-make pizza that delivers on both flavor and texture.
But we’re not stopping there. A handful of fresh arugula adds a peppery bite, and a final drizzle of balsamic glaze ties everything together with just the right amount of tangy sweetness.
If you’re a fan of unique pizza flavors, you might also enjoy my Rustic Pizza with Goat Cheese and Balsamic Reduction for a tangy, creamy twist, or the Fall Veggie Pizza for a hearty seasonal option.
Whether you’re making this for a cozy date night, a weekend dinner, or just because you need something extraordinary, this pizza is guaranteed to impress. The only problem? You might not want to share!
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Why You Should Make This Recipe
- Sweet and Savory Perfection – The rich, salty prosciutto pairs beautifully with the natural sweetness of fresh figs.
- Gourmet Yet Simple – Only a handful of ingredients, but the result feels fancy!
- Perfect for Any Occasion – Whether you’re hosting a dinner party or enjoying a cozy night in, this pizza with figs and prosciutto is a crowd-pleaser.
- Customizable – Swap out ingredients or add your own twist (check out the substitution ideas below!).
Ingredients Needed
To make this fig and prosciutto pizza recipe, you’ll need just a few ingredients. Head to the recipe below for measurements – this is just an overview.
For the Pizza:
- Pizza dough – Store-bought or homemade.
- Olive oil – Helps create a crispy, golden crust.
- Mozzarella – Sliced for a creamy, melty base.
- Fresh figs – Sliced for natural sweetness.
- Prosciutto – Torn into bite-sized pieces.
- Fresh cracked pepper – Adds a slight spice to enhance flavors.
To Top:
- Balsamic glaze – A sweet, tangy finishing touch.
- Arugula – A peppery contrast to the sweetness of the figs.
Substitutions & Variations:
- Fig Jam – Spread a thin layer instead of fresh figs for a more even sweetness.
- Goat Cheese or Gorgonzola – Swap out mozzarella for a tangier twist.
- Honey Drizzle – If you don’t have balsamic glaze, honey works too to add some sweetness!
- Flatbread Base – Use naan or pita for an easy personal-sized version.
How to Make This Recipe
Full instructions are in the recipe card below, but here’s a quick overview!
Prep the Dough: Preheat your oven to 500°F. Roll out your pizza dough on a floured surface and transfer it to a pizza stone or baking sheet.
Assemble the Pizza: Brush the dough with olive oil, then layer on the mozzarella. Arrange the figs and prosciutto evenly, then sprinkle with fresh cracked pepper.
Bake to Perfection: Bake for 11-15 minutes, or until the crust is golden and the cheese is bubbly.
Add the Finishing Touches: Once out of the oven, top with fresh arugula and drizzle with balsamic glaze. Slice and enjoy!
Recipe Testing Notes and Tips
- Preheat Your Pizza Stone – If using one, let it heat up in the oven first for an extra crispy crust.
- Thinly Slice the Figs – This ensures they caramelize beautifully and distribute evenly.
- Don’t Overload the Toppings – Too many toppings can make the crust soggy.
- Let It Rest Before Slicing – This helps the cheese set and prevents toppings from sliding off.
Recipe FAQs
Yes! Spread 2-4 tablespoons of fig jam over the pizza dough after brushing it with olive oil.
Yes! While mozzarella provides a creamy base, you can also use goat cheese for a tangier bite, ricotta for extra creaminess, or gorgonzola for a bolder, more complex flavor.
If you don’t have arugula, you can substitute baby spinach or microgreens for a similar fresh element. A small amount of fresh basil also pairs well with the flavors.
You can prep the dough and toppings ahead, but assemble and bake just before serving for the best texture.
Fig and Prosciutto Pizza
This fig and prosciutto pizza is the perfect balance of savory and acidic with a hint of sweetness from the figs.
Ingredients
- 16 ounces pizza dough
- 1 tablespoon olive oil
- 8 ounces mozzarella, sliced
- 10-12 dried figs, sliced into quarters
- 2 ounces prosciutto, ripped
- Fresh cracked black pepper
To top:
- Balsamic glaze
- Arugula
Instructions
- Preheat your oven to 500°F.
- Roll out the pizza dough on a floured surface to your desired thickness.
- Transfer the rolled-out dough to a pizza stone or a baking sheet lined with parchment paper.
- Brush the pizza dough with olive oil, ensuring an even coating across the entire surface.
- Evenly distribute the shredded mozzarella over the oiled pizza dough.
- Arrange the fig slices and prosciutto evenly over the cheese. Be creative with the layout, ensuring a good balance of flavors in each bite.
- Season the pizza with fresh cracked pepper to taste.
- Place the pizza in the preheated oven and bake for 11-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Once out of the oven, scatter fresh arugula over the hot pizza.
- Drizzle balsamic glaze over the top for a sweet and tangy finish.
- Allow the pizza to cool for a few minutes before slicing, then slice and enjoy!
Notes
- Cooking times can vary depending on your oven and the thickness of your crust. Keep an eye on the pizza and adjust the baking time accordingly.
- Use fig jam instead of sliced figs for a more even sweetness across the pizza.
- Preheat the pizza stone for an even crispier finish on the crust.
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the pizza in a preheated oven at 375°F for about 5-7 minutes to crisp up the crust again. Avoid microwaving, as it can make the crust soggy.
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Nutrition Information:
Yield: 4 Serving Size: 2 SlicesAmount Per Serving: Calories: 599Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 55mgSodium: 1149mgCarbohydrates: 74gFiber: 5gSugar: 20gProtein: 25g
Nutrition provided is only an estimate.
