Mouthwatering Fig and Prosciutto Pizza

If you ask me, fig and prosciutto pizza is one of those combinations that just works.

This simple pizza brings together sweet figs and salty prosciutto for a dinner that feels fancy but comes together quickly on a weeknight. The figs get soft and jammy in the oven while the prosciutto crisps up around the edges.

It’s built on a good pizza dough with creamy ricotta and a handful of arugula that wilts just slightly from the heat. A drizzle of honey and some cracked black pepper help tie all the flavors together.

It’s the kind of pizza that impresses guests but doesn’t stress you out to make, perfect for those times when you want something a little special.

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What Kind of Pizza Dough Should I Use?

You’ve got plenty of options when it comes to pizza dough for this recipe, and honestly, most will work just fine. Store-bought dough from the grocery store is totally acceptable and saves you time – just look for it in the refrigerated section or freezer aisle. If you’re feeling ambitious, homemade dough will give you that extra-special touch, but don’t stress if you don’t have the time. Many pizza shops will actually sell you their raw dough if you ask nicely, and that’s often a great middle ground between convenience and quality. Just make sure whatever dough you choose is at room temperature before you start rolling it out, as cold dough can be stubborn and snap back on you.

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Options for Substitutions

This fancy pizza is surprisingly adaptable – here are some swaps that work great:

• Fig jam: Can’t find fig jam? Try apricot preserves or even a good grape jelly for that sweet element. You could also make a quick jam by simmering chopped fresh figs with a bit of honey and balsamic vinegar.
• Prosciutto: If prosciutto isn’t available, thinly sliced pancetta or even crispy bacon work well. For a lighter option, try turkey prosciutto or skip the meat entirely for a vegetarian version.
• Fontina cheese: Fontina can be pricey, so feel free to substitute with Gruyere, aged white cheddar, or even more mozzarella. The key is using a cheese that melts well and has good flavor.
• Dried figs: Fresh figs work beautifully when they’re in season – just slice them thin. You can also use dried apricots or dates chopped up as alternatives.
• Pizza dough: Store-bought dough saves time, but naan bread or even pita bread make great quick bases for personal-sized pizzas. Just adjust cooking time accordingly.
• Whole milk for cream sauce: Heavy cream makes an even richer sauce, while half-and-half works if you want something lighter. In a pinch, use 2% milk but add an extra tablespoon of flour for thickness.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fig and prosciutto pizza is adding the prosciutto too early – this delicate meat will become tough and chewy if baked for too long, so add it during the last 3-5 minutes of cooking or even after the pizza comes out of the oven.

Another common error is spreading the fig jam too thickly, which can make your pizza overly sweet and cause the crust to become soggy – a thin, even layer is all you need to get that perfect sweet-salty balance.

Don’t forget to let your pizza dough come to room temperature for at least 30 minutes before stretching, as cold dough will snap back and be nearly impossible to work with.

Finally, resist the urge to overload your pizza with cheese – too much will create a greasy mess that overwhelms the delicate fig and prosciutto flavors, so stick to the recipe amounts for the best results.

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What to Serve With Fig and Prosciutto Pizza?

This sweet and salty pizza pairs beautifully with a simple arugula salad dressed with lemon vinaigrette – the peppery greens balance out the rich cheese and sweet figs perfectly. I love serving it alongside some roasted Brussels sprouts or a light Caesar salad to add some freshness to the meal. A glass of red wine like Chianti or Pinot Noir complements the prosciutto and figs really well, but if you prefer something non-alcoholic, sparkling water with a splash of cranberry juice works great too. For a more casual approach, just slice up some fresh pears or grapes to munch on between pizza slices.

Storage Instructions

Refrigerate: Leftover fig and prosciutto pizza keeps really well in the fridge for up to 3 days. Just wrap individual slices in foil or store them in an airtight container. The flavors actually get even better overnight as everything melds together!

Freeze: You can freeze slices for up to 2 months if you want to save some for later. Wrap each piece tightly in plastic wrap, then pop them in a freezer bag. I like to write the date on the bag so I don’t forget when I made it.

Reheat: For the best results, reheat pizza slices in a 350°F oven for about 8-10 minutes until the cheese gets bubbly again. You can also use a skillet on medium heat with a lid to crisp up the bottom while melting the cheese on top. The microwave works too, but the crust won’t be as crispy.

Estimated Nutrition

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

• Calories: 4100-4600
• Protein: 170-200 g
• Fat: 180-210 g
• Carbohydrates: 400-450 g

Ingredients

For the garlic sauce:

• 3 tbsp butter
• 2 tbsp flour
• 1 cup whole milk
• 1 tsp garlic powder
• 1/2 cup grated parmesan cheese
• 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the pizza:

• 2 lb pizza dough (2 balls, 1 lb each)
• 1 cup garlic cream sauce
• 1/2 cup fig preserves
• 2 cups shredded mozzarella cheese
• 2 cups diced fontina cheese
• 1 cup chopped dried figs (no stems)
• 12 slices prosciutto
• 1/2 cup grated parmesan cheese

Step 1: Make the Garlic Cream Sauce

• 3 tbsp butter
• 2 tbsp flour
• 1 cup whole milk
• 1 tsp garlic powder
• 1/2 cup grated Parmesan cheese
• 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Melt the butter in a medium skillet over medium heat.

Once melted, add the flour and stir together to form a roux.

Gradually add the milk while stirring to avoid any lumps—I like to switch to a whisk at this point for a smoother sauce.

Continue to cook, stirring, until the sauce thickens.

Stir in the kosher salt, black pepper, garlic powder, and 1/2 cup grated Parmesan cheese.

Once everything is well combined and smooth, set the sauce aside to cool.

This sauce can even be made a couple of days in advance and stored in the refrigerator if you’d like to save time later.

Step 2: Preheat the Oven and Prepare the Dough

• 2 lb pizza dough (2 balls, 1 lb each)
• flour, for dusting (use from your pantry since not measured above)

About an hour before baking, preheat your oven to 500°F with a pizza stone or baking steel inside to ensure a crispy crust.

While the oven preheats, place one pizza dough ball onto a floured piece of parchment paper.

Gently press or roll the dough into a 12-inch circle, creating a thin border around the edges for the crust.

Step 3: Assemble the Pizza

• 1 cup garlic cream sauce (from Step 1)
• 1/2 cup fig preserves
• 2 cups shredded mozzarella cheese
• 2 cups diced Fontina cheese
• 1 cup chopped dried figs (no stems)
• 12 slices prosciutto
• 1/2 cup grated Parmesan cheese

Spread a thin, even layer of cooled garlic cream sauce (from Step 1) over the shaped pizza dough, using about 1/2 cup and leaving some space for the crust.

Dot about 1/4 cup fig preserves all over the sauce, distributing spoonfuls evenly.

I find these little pockets of jam add unexpected bursts of sweetness that really complement the savory cheeses.

Sprinkle a layer of shredded mozzarella cheese and diced Fontina cheese (about 1 cup each) over the pizza.

Top with 1/2 cup chopped dried figs, 6 slices of prosciutto, and finally, sprinkle 1/4 cup grated Parmesan cheese over everything, making sure to get some cheese on the exposed edges of the crust for extra flavor.

Step 4: Bake the Pizza

• assembled pizza from Step 3

Using a pizza peel or a thin baking sheet, carefully transfer the assembled pizza (with the parchment) to the preheated pizza stone or baking steel in the oven.

Bake for 7–10 minutes, until the crust is golden brown and the toppings are bubbling.

I usually bake for 7–8 minutes, but my oven runs hot, so keep an eye on your pizza and adjust as needed.

Step 5: Repeat and Serve

Remove the baked pizza from the oven and let it cool for a minute or two before slicing.

Repeat the assembly and baking process with the second ball of dough and remaining topping ingredients.

Serve warm and enjoy!

Mouthwatering Fig and Prosciutto Pizza

Delicious Mouthwatering Fig and Prosciutto Pizza recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 22 minutes mins

Total Time 33 minutes mins

Servings 4

Calories 4350 kcal

Ingredients

  

For the garlic sauce:

• 3 tbsp butter
• 2 tbsp flour
• 1 cup whole milk
• 1 tsp garlic powder
• 1/2 cup grated Parmesan cheese
• 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the pizza:

• 2 lb pizza dough (2 balls, 1 lb each)
• 1 cup garlic cream sauce
• 1/2 cup fig preserves
• 2 cups shredded mozzarella cheese
• 2 cups diced Fontina cheese
• 1 cup chopped dried figs (no stems)
• 12 slices prosciutto
• 1/2 cup grated Parmesan cheese

Instructions

 

• Melt the butter in a medium skillet over medium heat. Once melted, add the flour and stir together to form a roux. Gradually add the milk while stirring to avoid any lumps—I like to switch to a whisk at this point for a smoother sauce. Continue to cook, stirring, until the sauce thickens. Stir in the kosher salt, black pepper, garlic powder, and 1/2 cup grated Parmesan cheese. Once everything is well combined and smooth, set the sauce aside to cool. This sauce can even be made a couple of days in advance and stored in the refrigerator if you'd like to save time later.
• About an hour before baking, preheat your oven to 500°F with a pizza stone or baking steel inside to ensure a crispy crust. While the oven preheats, place one pizza dough ball onto a floured piece of parchment paper. Gently press or roll the dough into a 12-inch circle, creating a thin border around the edges for the crust.
• Spread a thin, even layer of cooled garlic cream sauce (from Step 1) over the shaped pizza dough, using about 1/2 cup and leaving some space for the crust. Dot about 1/4 cup fig preserves all over the sauce, distributing spoonfuls evenly. I find these little pockets of jam add unexpected bursts of sweetness that really complement the savory cheeses. Sprinkle a layer of shredded mozzarella cheese and diced Fontina cheese (about 1 cup each) over the pizza. Top with 1/2 cup chopped dried figs, 6 slices of prosciutto, and finally, sprinkle 1/4 cup grated Parmesan cheese over everything, making sure to get some cheese on the exposed edges of the crust for extra flavor.
• Using a pizza peel or a thin baking sheet, carefully transfer the assembled pizza (with the parchment) to the preheated pizza stone or baking steel in the oven. Bake for 7–10 minutes, until the crust is golden brown and the toppings are bubbling. I usually bake for 7–8 minutes, but my oven runs hot, so keep an eye on your pizza and adjust as needed.
• Remove the baked pizza from the oven and let it cool for a minute or two before slicing. Repeat the assembly and baking process with the second ball of dough and remaining topping ingredients. Serve warm and enjoy!