Here is my favorite white pizza recipe, with a creamy ricotta base, salty prosciutto, sweet figs, and fresh arugula that gets tossed on right after it comes out of the oven.
This white pizza has become our go-to Friday night dinner when we want something that feels fancy but doesn’t require a lot of work. The kids love helping me arrange the toppings, and honestly, it’s one of those meals that makes everyone happy at the dinner table.
Why You’ll Love This White Pizza with Prosciutto and Fig
- Gourmet flavors at home – The sweet figs paired with salty prosciutto and creamy cheeses create a restaurant-quality pizza you can make in your own kitchen.
- Simple homemade dough – With just four basic ingredients and a long, slow rise, you’ll get bakery-style pizza crust that’s way better than store-bought.
- Perfect for entertaining – This pizza looks fancy enough for dinner parties but is easy enough for a weekend treat with friends or family.
- Fresh, seasonal ingredients – The combination of fresh mozzarella, ripe figs, and quality prosciutto makes every bite feel special and seasonal.
- Make-ahead friendly – The dough rises overnight, so you can prep it the day before and just assemble and bake when you’re ready to eat.
What Kind of Flour Should I Use?
All-purpose flour is perfect for this white pizza recipe and will give you a nice chewy crust with good structure. You don’t need to hunt down fancy bread flour or “00” flour – regular all-purpose from your pantry will work just fine. If you happen to have bread flour on hand, that’s great too since it has a bit more protein and will create an even chewier texture. Just make sure your flour is fresh and hasn’t been sitting in your pantry for years, as older flour can affect how well your dough rises and comes together.
Options for Substitutions
This fancy white pizza is surprisingly flexible with substitutions:
- All-purpose flour: You can use bread flour for a chewier crust or even try half whole wheat flour for more texture. Just add a tablespoon more water if using whole wheat.
- Fresh figs: If figs aren’t in season, try thinly sliced pears, dried figs (rehydrated in warm water), or even caramelized apple slices for that sweet element.
- Prosciutto: Swap this with pancetta, crispy bacon, or even thinly sliced salami. For a lighter option, try smoked salmon or skip the meat altogether.
- Goat cheese: Ricotta cheese works great here, or you can use cream cheese mixed with a bit of milk to soften it up. Mascarpone is another creamy option.
- Pearl onions: Regular yellow onions work fine – just slice them thin and caramelize them first for extra sweetness. Red onions are good too if you like a sharper bite.
- Pesto: Try olive tapenade, garlic-infused olive oil, or even a thin layer of ricotta mixed with herbs if you’re out of pesto.
- Cornmeal: Semolina flour or even regular flour will work to prevent sticking, though cornmeal gives the best texture on the bottom of the crust.
Watch Out for These Mistakes While Cooking
The biggest mistake with white pizza is overloading it with toppings, which creates a soggy crust that won’t crisp up properly – keep your pesto layer thin and don’t pile on too much cheese or your beautiful pizza will turn into a mushy mess.
Another common error is adding the prosciutto before baking, which makes it tough and chewy instead of delicately crispy, so always add it during the last 2-3 minutes of baking or right after the pizza comes out of the oven.
Make sure your oven and pizza stone (if using one) are fully preheated to at least 475°F before sliding in your pizza, and don’t forget to dust your surface with cornmeal to prevent sticking.
Finally, resist the urge to slice into your masterpiece immediately – letting it rest for 3-4 minutes allows the cheese to set slightly and prevents all your toppings from sliding off when you cut it.
What to Serve With White Pizza?
This white pizza with prosciutto and fig is pretty rich and flavorful on its own, so I like to keep the sides simple and fresh. A crisp arugula salad with a light lemon vinaigrette is perfect – the peppery greens balance out all that creamy cheese and salty prosciutto beautifully. You could also go with a mixed green salad tossed with some balsamic dressing to complement the sweet figs. If you want something warm on the side, roasted vegetables like zucchini or bell peppers work great, or even some garlic-roasted asparagus if you’re feeling fancy.
Storage Instructions
Refrigerate: This white pizza keeps well in the fridge for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. The fresh figs and prosciutto make it best enjoyed within the first couple days for optimal flavor and texture.
Freeze: You can freeze leftover slices for up to 2 months by wrapping each piece individually in plastic wrap, then placing them in a freezer bag. The texture of the figs will change slightly after freezing, but it’s still quite good when you’re craving that sweet and salty combo.
Warm Up: To bring your pizza back to life, pop it 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 for a few minutes to get the bottom crispy and the top melted perfectly.
| Preparation Time | 15-30 minutes |
| Cooking Time | 4-5 minutes |
| Total Time | 24 hours + 30 minutes + 5 minutes (rising, preheating, cooking) |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 60-70 g
- Fat: 80-90 g
- Carbohydrates: 180-200 g
Ingredients
For the dough:
- 2 cups all-purpose flour (250 grams)
- 1 tsp sea salt
- 1/4 tsp active dry yeast
- 3/4 cup warm water
- Cornmeal, for dusting
For the pizza toppings:
- 4 to 5 tbsp pesto (homemade or store-bought)
- 8 oz fresh mozzarella, cut into 1-inch cubes
- 2 oz goat cheese
- 4 to 5 fresh figs, sliced
- 6 to 8 pearl onions, halved
- 2 oz prosciutto, in small pieces
- 1/4 cup grated parmesan cheese
Step 1: Prepare the Pizza Dough
- 2 cups all-purpose flour (250 grams)
- 1 tsp sea salt
- 1/4 tsp active dry yeast
- 3/4 cup warm water
In a medium bowl, combine the all-purpose flour, sea salt, and active dry yeast.
Add the warm water, then mix everything together using a wooden spoon or your hands until a sticky, cohesive dough forms.
Cover the bowl with saran wrap and a towel, and let it rise in a warm place for 24 hours.
Once the dough has risen, transfer it onto a floured surface and shape it into a ball.
Set aside until ready to use.
Step 2: Preheat Pizza Stone and Shape Dough
- cornmeal, for dusting
- pizza dough (from Step 1)
Place a pizza stone in your oven about 8 inches from the broiler element and preheat it to 500°F.
Allow the stone to heat for at least 30 minutes at this temperature.
While waiting, sprinkle cornmeal or flour generously over your pizza peel.
Gently stretch and shape the risen dough (from Step 1) by hand into your desired pizza shape, then transfer it onto the prepared pizza peel.
Step 3: Assemble the Pizza Toppings
- pizza dough (from Step 2)
- 4 to 5 tbsp pesto (homemade or store-bought)
- 8 oz fresh mozzarella, cut into 1-inch cubes
- 2 oz goat cheese
- 4 to 5 fresh figs, sliced
- 6 to 8 pearl onions, halved
- 2 oz prosciutto, in small pieces
- 1/4 cup grated Parmesan cheese
Spread the pesto evenly over the shaped dough, making sure to leave the edges uncovered to form a crust.
Distribute the fresh mozzarella cubes and goat cheese pieces evenly over the pesto.
Next, arrange the sliced figs and halved pearl onions across the pizza, followed by small pieces of prosciutto.
Finish with a sprinkling of grated Parmesan cheese.
I like to take my time making sure each slice gets a bit of everything—it’s worth the extra minute.
Step 4: Bake and Serve the Pizza
Once the pizza stone is thoroughly preheated, switch the oven to broil on high.
Carefully slide the assembled pizza onto the hot stone and bake for 4-5 minutes, or until the cheese is bubbly and the crust is golden brown on the bottom.
Remove the pizza from the oven and serve immediately for best taste and texture.
For a finishing touch, I sometimes drizzle a little olive oil or add fresh arugula right before serving.
Tasty White Pizza with Prosciutto and Fig
Ingredients
For the dough:
- 2 cups all-purpose flour (250 grams)
- 1 tsp sea salt
- 1/4 tsp active dry yeast
- 3/4 cup warm water
- cornmeal, for dusting
For the pizza toppings:
- 4 to 5 tbsp pesto (homemade or store-bought)
- 8 oz fresh mozzarella, cut into 1-inch cubes
- 2 oz goat cheese
- 4 to 5 fresh figs, sliced
- 6 to 8 pearl onions, halved
- 2 oz prosciutto, in small pieces
- 1/4 cup grated Parmesan cheese
Instructions
- In a medium bowl, combine the all-purpose flour, sea salt, and active dry yeast. Add the warm water, then mix everything together using a wooden spoon or your hands until a sticky, cohesive dough forms. Cover the bowl with saran wrap and a towel, and let it rise in a warm place for 24 hours. Once the dough has risen, transfer it onto a floured surface and shape it into a ball. Set aside until ready to use.
- Place a pizza stone in your oven about 8 inches from the broiler element and preheat it to 500°F. Allow the stone to heat for at least 30 minutes at this temperature. While waiting, sprinkle cornmeal or flour generously over your pizza peel. Gently stretch and shape the risen dough (from Step 1) by hand into your desired pizza shape, then transfer it onto the prepared pizza peel.
- Spread the pesto evenly over the shaped dough, making sure to leave the edges uncovered to form a crust. Distribute the fresh mozzarella cubes and goat cheese pieces evenly over the pesto. Next, arrange the sliced figs and halved pearl onions across the pizza, followed by small pieces of prosciutto. Finish with a sprinkling of grated Parmesan cheese. I like to take my time making sure each slice gets a bit of everything—it's worth the extra minute.
- Once the pizza stone is thoroughly preheated, switch the oven to broil on high. Carefully slide the assembled pizza onto the hot stone and bake for 4-5 minutes, or until the cheese is bubbly and the crust is golden brown on the bottom. Remove the pizza from the oven and serve immediately for best taste and texture. For a finishing touch, I sometimes drizzle a little olive oil or add fresh arugula right before serving.
