If you’re looking for a unique pizza and are tired of the same old pepperoni, meat lovers, taco, or Hawaiian pizza try this recipe for fig and prosciutto pizza. It is a show stopper. Instead of pizza sauce, this pizza uses is fig jam for the sauce and then it gets topped with fresh mozzarella cheese, Proscuitto, and arugula. Arugula has a bit of a peppery taste to the lettuce and I didn’t have any on hand so I used some spinach instead.Â
Back when I made this recipe in 2011. A lot of these ingredients were hard to find. I live in the Midwest and we don’t get certain products right away. Now, when I went to remake this recipe ingredients like fig jam, fresh mozzarella, and prosciutto are easy to find! We have an Aldi now and their meat and cheese selection is great and fresh mozzarella and Prosciutto were less than $7.00.Â
If you like pizza recipes try 2 Ingredient Dough, Pesto Pizza Recipe, or Tropical Pizza.
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Ingredients Needed
- Active dry yeast
- All-purpose flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Olive oil - Look for olive oils that are labeled as extra virgin, cold-pressed, and unfiltered for the highest quality.
- Fig spread or jam - Grab the Specially Selected jam from Aldi whenever it's in season. Usually around the Holidays.
- Mozzarella, sliced thin
- Freshly ground black pepper
- Prosciutto - is a dry-cured ham that originates from Italy. It is typically made from the hind leg of a pig and is aged for several months to develop its distinctive flavor. Prosciutto is commonly sliced thinly and served as an appetizer or used as a topping for pizzas and sandwiches.
- Rinsed arugula or spinach
- Parmesan cheese is a hard, granular cheese that originated in Italy. It is typically made from cow's milk and has a sharp, nutty flavor.Â
- See the recipe card below for a full list of ingredients and measurements.
How to make Fig and Proscuitto Pizza
For the crust: Sprinkle the yeast over ¾ cup warm (not lukewarm) water in a bowl.
In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it’s mixed through. Next, pour in the yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
Preheat the oven to 500 degrees F.
Arrange the oven rack in the lowest position.
For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
Recipe FAQs
To make this pizza more WW friendly use the recipe for 2 Ingredient Dough to make your pizza crust. To make this pizza for myself, I’d use ¼ cup Greek Yogurt and Self-Rising Flour, 2 tablespoons of fig jam, 1 oz of Proscuitto, and part-skim mozzarella cheese.Â
My store has fig jam all the time now and I usually find it next to the special meat and cheese. If you can’t find fig jam try apricot, orange marmalade, or plum.Â
You can get fig jam on amazon Here are a few I like:Â
Fig Tamarind JamÂ
Dried Fig JamÂ
Dalamatia Fig JamÂ
Other Recipes To Try
If you tried this Fig and Prosciutto Pizza any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Pioneer Woman Fig-Prosciutto Pizza with Arugula
- Prep Time: 5 min
- Cook Time: 12-15 min
- Total Time: 20 min
- Yield: 8 1x
Description
If you’re looking for a unique pizza and are tired of the same old pepperoni, meat lovers, taco, or Hawaiian pizza try this recipe for fig and prosciutto pizza
Ingredients
- ½ teaspoon active dry yeast
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- Scant ¼ cup olive oil, plus more for bowl
- 2 tablespoons olive oil
- Kosher salt
- 6 to 8 tablespoons fig spread or jam
- 12 ounces fresh mozzarella, sliced thin
- Freshly ground black pepper
- 6 ounces thinly sliced prosciutto
- 1 bunch washed and rinsed arugula or spinach
- 1 cup shaved ParmesanÂ
Instructions
- For the crust: Sprinkle the yeast over ¾ cup warm (not lukewarm) water in a bowl.
- In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
- Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
- For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
- Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
- Category: Easy
- Method: Oven
- Cuisine: American
Keywords: fig and prosciutto pizza
Cheyenne Noah says
I’m going to try this. I hope my boyfriend loves it as much as I do. He is a meat and potatoes guy too.