Make this fig pizza as one 12-inch pie, enough for two servings. Fresh figs bring juicy, lightly floral sweetness, while fig spread gives you a more concentrated flavor and smoother topping. Use a restrained amount of mozzarella and goat cheese so the fruit, salty prosciutto, peppery greens, and acidic finish stay distinct.
You will bake the pizza without the prosciutto or greens. Add both after baking, when the prosciutto stays silky and the arugula keeps its bite.
Fig Pizza Ingredients: Quantities for One 12-Inch Pie
Yield: One 12-inch pizza, serving two.
- 1 ball pizza dough, about 250 g or 9 oz, at room temperature
- 1 tablespoon olive oil, divided
- 3 medium fresh figs, about 4 oz, thinly sliced, or 2 tablespoons fig spread
- 2 ounces low-moisture mozzarella, shredded or torn
- 1 ounce soft goat cheese, crumbled
- 2 ounces thinly sliced prosciutto
- 1 cup baby arugula
- 1 teaspoon balsamic glaze or 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper, plus more to finish
- Semolina or flour, for shaping and transferring the dough
- Flaky salt, optional and used sparingly
Fresh Figs or Fig Spread: Balance Sweet, Salty, Creamy, Acidic, and Peppery Notes
Choose fresh figs when you want bright fruit pieces and a lighter sweetness. Select ripe but firm figs, slice them thinly, and pat them dry if they feel especially juicy. Very soft figs can release excess moisture and make the center of the pizza soggy.
Choose fig spread for a deeper, jammy sweetness. Measure it rather than spreading it edge to edge: thick layers can scorch and overpower the cheese. Use either fresh figs or fig spread, not both. If you use fig spread, favor lemon juice at the finish because it adds acidity without another layer of sweetness.
The cheese should support the fruit rather than cover it. Mild mozzarella melts smoothly, while a small amount of goat cheese adds creaminess and tang. Prosciutto supplies salt and savory depth; arugula contributes a peppery bite. Balsamic glaze adds sweet-tart acidity, but use only a thin drizzle. Because prosciutto is already salty, taste before adding flaky salt.
Fig and Prosciutto Pizza: Assemble and Bake at 500°F
- Heat the oven. Place a pizza steel or stone on a rack in the upper third of the oven and preheat to 500°F for at least 45 minutes. If you use a baking sheet, place it in the oven while it heats.
- Shape the dough. Dust a work surface or peel with semolina or flour. Stretch the dough into a 12-inch round, leaving the outer edge slightly thicker. Transfer it to the peel, or place it on the hot, lightly oiled baking sheet.
- Add the toppings. Brush the dough with 2 teaspoons of olive oil. Add the fresh fig slices or place small, spaced dots of fig spread over the surface. Leave a 1-inch border. Scatter the mozzarella and goat cheese evenly, then add the black pepper. Avoid piling the toppings in the center.
- Bake. Slide the pizza onto the steel or stone and bake for 8 to 11 minutes. A baking sheet may take 10 to 14 minutes. The crust should be puffed and deeply golden, the underside crisp, and the cheese melted but not greasy or pooled.
- Rest briefly. Transfer the pizza to a cutting board and let it stand for 1 to 2 minutes. This short rest lets the cheese settle and makes the soft toppings easier to portion.
Finishing a Fig Prosciutto Pizza with Greens, Acid, and Pepper
Drape the prosciutto over the hot pizza in loose pieces rather than burying it under cheese. The residual heat warms the meat without drying its delicate texture. Scatter the arugula over the top; the greens will wilt slightly while retaining their peppery flavor.
Drizzle with 1 teaspoon of balsamic glaze for a sweet-tart finish, or use 1 teaspoon of lemon juice for a sharper, fresher contrast. Add the remaining 1 teaspoon olive oil if the greens look dry, then finish with freshly ground black pepper. Add only a tiny pinch of flaky salt if needed.
Slice the pizza immediately after finishing. You should get a crisp, chewy crust with creamy cheese, concentrated fig sweetness, salty prosciutto, lightly wilted greens, and enough acid to keep each bite balanced.