Sometimes the best combinations in life are the simplest ones. I’ve always loved how Italian food brings together just a few quality ingredients to create something really special. This fig, burrata, and prosciutto pizza is exactly that kind of recipe – it’s what I make when I want to feel a little fancy without spending hours in the kitchen.
I started making this pizza last summer when I had more fresh figs than I knew what to do with. The sweet figs paired with creamy burrata and salty prosciutto just works so perfectly on a crispy crust. It’s become my go-to recipe for casual dinner parties or when I want to treat myself to a nice lunch on the patio.
If you’ve never tried burrata on pizza before, you’re in for a treat. It melts differently than regular mozzarella, creating these little pools of creaminess that make every bite better than the last. Trust me, once you try this combination, you’ll be making it on repeat like I do.
Why You’ll Love This Fig and Burrata Pizza
- Quick preparation – This gourmet-style pizza comes together in just 30 minutes, making it perfect for both weeknight dinners and casual entertaining.
- Restaurant-quality at home – The combination of creamy burrata, sweet figs, and salty prosciutto creates a pizza that tastes like it came from your favorite Italian restaurant.
- Simple ingredients – With just a handful of quality ingredients, you can create something truly special – no complicated techniques or hard-to-find items needed.
- Perfect balance of flavors – Sweet fig preserves, creamy burrata, salty prosciutto, and peppery arugula create a perfect harmony of tastes in every bite.
What Kind of Burrata Should I Use?
Burrata is basically fresh mozzarella’s creamier, more indulgent cousin – it has a solid outer shell filled with soft, stringy curd and cream. For pizza, you’ll want to look for fresh burrata that comes packed in water or whey, which you can find at specialty cheese shops or in the fancy cheese section of your grocery store. One large ball (around 4 ounces) is typically enough for half a pizza, so this recipe calling for 8 ounces will give you nice, generous portions. When you’re ready to use it, just drain the burrata well and tear or cut it into chunks rather than slicing it – this gives you those lovely, rustic pools of cheese that make this pizza special. Just remember to add the burrata toward the end of cooking, as overheating can cause it to lose its signature creamy texture.
Options for Substitutions
This pizza recipe is pretty flexible and you can try these tasty swaps if needed:
- Burrata cheese: If you can’t find burrata, fresh mozzarella makes a good substitute. You could also use regular mozzarella mixed with a bit of ricotta to get that creamy texture burrata is known for.
- Fig preserve: No fig preserve? Try honey mixed with a few drops of balsamic vinegar, or use apricot or peach preserves instead. You’ll still get that sweet-savory combo that makes this pizza special.
- Prosciutto: Prosciutto can be swapped with thin-sliced ham, speck, or even serrano ham. If you want to make it meat-free, try adding some extra arugula and a drizzle of good olive oil.
- Arugula: Baby spinach or watercress can replace arugula if you’re not a fan of its peppery taste. Just make sure to add the greens after baking, just like you would with the arugula.
- Red pepper flakes: Feel free to skip these if you don’t like heat, or try fresh cracked black pepper instead. A tiny pinch of cayenne works too.
Watch Out for These Mistakes While Baking
The biggest challenge when making fig and burrata pizza is managing the moisture levels – adding too much fig preserve can make your crust soggy, so start with a thin layer and add more after baking if needed.
Temperature control is crucial: your oven should be blazing hot (at least 450°F) and the pizza stone or baking sheet needs to be preheated, otherwise you’ll end up with an undercooked, floppy crust instead of that perfect crispy base.
Don’t make the rookie mistake of adding the burrata and prosciutto before baking – these delicate ingredients should be placed on the pizza after it comes out of the oven, letting the residual heat gently warm them while maintaining their fresh, creamy texture.
For the best flavor balance, wait until just before serving to add the arugula, and give it a light drizzle of olive oil and a pinch of salt to help the flavors pop.
What to Serve With Fig and Burrata Pizza?
This pizza combines sweet, salty, and creamy flavors, so it pairs really well with simple sides that won’t compete with these bold tastes. A light mixed green salad dressed with just olive oil and lemon juice makes a perfect companion to balance out the richness of the burrata and prosciutto. If you’re serving this for dinner, try starting with some marinated olives or a small antipasto plate to keep with the Italian theme. Since the pizza already has plenty going on, I like to keep the drinks simple too – a crisp white wine like Pinot Grigio or a light red like Chianti works great here.
Storage Instructions
Keep Fresh: This pizza is best enjoyed right after it’s made, but if you have leftovers, place them in an airtight container and pop them in the fridge for up to 2 days. I recommend storing the fresh arugula separately to keep it from wilting – you can add it when you’re ready to eat.
Make Ahead: If you want to prep ahead, you can prepare the pizza base with just the fig preserve and store it covered in the fridge for up to 24 hours. When you’re ready to eat, add the burrata, bake, and finish with the prosciutto and arugula. This way, everything stays fresh and at its best!
Serve Later: To enjoy leftover slices, let them come to room temperature for about 15 minutes. You can give them a quick warm-up in a 350°F oven for 5-7 minutes, but avoid the microwave as it can make the prosciutto tough and the burrata rubbery. Add fresh arugula just before serving.
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-12 minutes |
| Total Time | 30-42 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 30-35 g
- Fat: 40-50 g
- Carbohydrates: 80-90 g
Ingredients
- 1 pizza base
- 4 to 6 tablespoons fig preserve
- 8 ounces burrata cheese
- 3 ounces thinly sliced prosciutto
- 1 teaspoon olive oil
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 cups fresh arugula leaves
Step 1: Preheat the Pizza Stone
Begin by placing a pizza stone in the oven and preheat it to 500°F (260°C).
Once the oven has reached the desired temperature, allow the stone to continue warming for an additional 15-30 minutes.
This ensures that the stone retains and distributes heat evenly, resulting in a perfectly crisp crust.
Step 2: Prepare the Pizza Base
While the stone is preheating, stretch the pizza dough to your desired size on a lightly floured surface.
Once shaped, transfer the dough to a pizza peel or another tool that will help move the pizza easily.
Next, spread a thin layer of fig jam onto the dough, ensuring to leave about an inch of space along the edge for the crust.
This layer will add sweetness and complexity to your pizza.
Step 3: Add Toppings
Dot the pizza with dollops of burrata cheese, which will create creamy pockets of flavor once baked.
Scatter sliced prosciutto evenly on top of the cheese.
To enhance the crust, use a pastry brush to apply a thin layer of olive oil on the exposed edge of the dough.
This will help it achieve a golden, crisp finish.
Step 4: Bake the Pizza
Bake the prepared pizza in the preheated oven for 10-12 minutes, or until the bottom crust is nicely browned and crisp.
If you wish for an even deeper browning, you can place the pizza under the broiler for an additional 1-2 minutes.
The cheese and crust should just start to take on a deeper color.
Step 5: Finish and Serve
Once cooked, carefully remove the pizza from the oven.
Sprinkle it with crushed red pepper flakes for a bit of heat, and top with fresh arugula for a peppery crunch.
Slice the pizza and serve hot.
Enjoy the delicious combination of sweet, savory, and spicy flavors!
