Balsamic Fig Prosciutto Brie Pizza

Here’s my go-to fig, prosciutto, and brie pizza recipe, combining sweet figs, salty prosciutto, and creamy brie cheese on a crispy homemade crust. It’s like having a fancy cheese board turned into a pizza!

This pizza has become my Friday night dinner tradition, and friends always ask for the recipe when they try it. I usually make an extra one to save for lunch the next day – because cold pizza makes everything better, doesn’t it?

What Kind of Figs Should I Use?

For this pizza recipe, you’ll be working with dried figs, which are actually perfect since they’re available year-round and have an intense, sweet flavor that works great with the salty prosciutto. Black Mission figs are the most common variety you’ll find dried, but Turkish or Calimyrna figs will work just as well. When shopping, look for dried figs that are still somewhat soft and pliable – if they’re rock hard, they’ll be tougher to rehydrate. Speaking of rehydrating, don’t skip this step! Soaking the dried figs in hot water brings back their natural plumpness and makes them easier to slice and arrange on your pizza.

Options for Substitutions

This pizza recipe can be adapted with several tasty alternatives:

• Dried figs: Fresh figs work great when in season. You can also try dried dates or dried apricots – just soak them the same way. Each will bring its own sweet note to the pizza.
• Brie cheese: While brie adds a nice creamy element, you could swap it with camembert, fresh mozzarella, or even goat cheese. Each cheese will melt differently, so watch your cooking time.
• Prosciutto: Serrano ham or thinly sliced Spanish jamón work perfectly here. For a less expensive option, try regular ham or even bacon (cook it first). For a meat-free version, try extra cheese and a drizzle of olive oil.
• Arugula: Baby spinach, watercress, or mixed spring greens can replace arugula. Just remember to add any leafy greens after the pizza comes out of the oven.
• Balsamic vinegar: You can use a balsamic glaze instead, or try honey mixed with a splash of red wine vinegar for a different sweet-tangy combo.
• Pizza dough: Store-bought dough works fine, but you can also use flatbread, naan, or even a cauliflower crust for a low-carb option. Just adjust your cooking time based on the thickness of your base.

Watch Out for These Mistakes While Baking

The biggest challenge when making fig and prosciutto pizza is getting the temperature and timing right – a pizza stone preheated at 450°F for at least 30 minutes will give you that perfect crispy crust without burning the delicate toppings. Another common mistake is overloading the pizza with too many toppings, which can make the center soggy and prevent the crust from cooking properly – remember that less is more with these premium ingredients. To get the most flavor from your figs, make sure to soak them in hot water until they’re completely soft, and don’t skip reducing the balsamic vinegar until it’s slightly syrupy, as this concentrates the flavor and prevents the pizza from becoming too wet. For the best results, add the prosciutto and arugula only after the pizza comes out of the oven – the residual heat will slightly warm them while keeping their texture and flavor intact.

What to Serve With Fig and Prosciutto Pizza?

This fancy-meets-casual pizza pairs wonderfully with a simple arugula salad dressed in lemon juice and olive oil – the bright, peppery greens balance out the sweet figs and salty prosciutto perfectly. If you’re serving this for dinner, try adding a bowl of marinated olives and some roasted marcona almonds on the side for nibbling. Since the pizza already has bold flavors from the brie and figs, keep your sides light and simple – a chilled glass of prosecco or rosé would be lovely to sip alongside. For a casual gathering, I like setting out a board of sliced pears and honey-drizzled ricotta to echo the sweet and savory theme of the pizza.

Storage Instructions

Keep Fresh: This pizza is best enjoyed fresh while the cheese is still melty and the prosciutto is at its peak. If you have leftovers, place them in an airtight container and pop them in the fridge for up to 2 days. Just keep in mind that the arugula will wilt, so it’s best to add fresh arugula when serving the leftovers.

Prep Ahead: Want to get a head start? You can prep the balsamic-soaked figs up to 2 days in advance and keep them in the fridge. The pizza dough can also be made or thawed ahead of time and stored in the fridge for up to 24 hours before baking.

Warm Up: To enjoy leftover slices, warm them in a 350°F oven for about 5-7 minutes until the cheese starts to get melty again. Skip the microwave – it’ll make the crust soggy. Remember to add fresh arugula after reheating!

Preparation Time	20-30 minutes
Cooking Time	8-10 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 120-130 g

Ingredients

• 8 dried figs
• Hot water
• 1/4 cup balsamic vinegar
• 1 ball of pizza dough (14 to 16 ounces)
• Extra-virgin olive oil
• Kosher salt
• Freshly cracked black pepper
• 4 to 6 ounces brie cheese, sliced thinly
• 2 ounces prosciutto, thinly sliced and torn into pieces
• 1 handful of baby arugula

Step 1: Preheat the Oven

If you’re using a baking sheet, preheat the oven to 500°F.

If utilizing a baking stone or steel, set the oven as high as it will go and place the stone/steel in the bottom third of the oven before you begin preheating.

Allow the oven to preheat for at least 30 minutes.

Once preheated, if using a baking stone or steel, switch the oven to Broil on high to ensure optimal results.

Step 2: Prepare the Figs

Place the figs in a heatproof bowl and cover them with boiling water.

Let the figs steep for about 10 minutes.

Once softened, drain them well, pat the figs dry with a paper towel, and cut them into thin slices.

Set aside for later use.

Step 3: Make the Balsamic Glaze

In a small saucepan, bring balsamic vinegar to a boil over medium heat.

Once it reaches a boil, reduce the heat to low and let it simmer for about 5 minutes.

The vinegar should reduce by half and thicken to a syrupy consistency that coats the back of a spoon.

Pour the balsamic glaze into a ramekin and set it aside to cool slightly.

Step 4: Prepare the Pizza Base

Stretch or roll out your pizza dough to a 12- to 14-inch circle.

Transfer the dough to a baking sheet or pizza pan.

If using a baking stone or steel, place it on a lightly floured pizza peel for easy transfer.

Drizzle the dough lightly with extra-virgin olive oil, spreading it evenly with a pastry brush all the way to the edges.

Sprinkle the base with salt and pepper for added flavor.

Step 5: Assemble and Bake the Pizza

Top the prepared dough with slices of brie, torn prosciutto, and the sliced figs.

Transfer the prepared pizza onto the baking sheet or baking stone/steel in the oven.

Bake until the crust turns golden brown and the cheese is bubbly and browned in spots—typically about 8 to 10 minutes on the baking sheet, or 6 to 8 minutes on the baking stone/steel.

Step 6: Add Finishing Touches and Serve

Remove the pizza from the oven carefully.

Top it with fresh arugula, adding a pinch of salt and a grind or two of pepper to enhance the flavor.

Drizzle the prepared balsamic glaze over the top.

Slice the pizza and serve immediately while hot.

Enjoy your gourmet creation!