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Prosciutto Fig Jam Pizza

Prosciutto Fig Jam Pizza

This Prosciutto Fig Jam Pizza combines the luxurious saltiness of prosciutto with the sweet complexity of fig jam, all melted together with creamy cheese on a crispy crust. It's a perfect balance of sweet and salty, making it a go-to recipe for impressing guests or treating yourself.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices servings
Course: Main Course
Cuisine: Italian
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 pound pizza dough (store-bought or homemade)
  • 1/2 cup fig jam
  • 1 1/2 cups mozzarella cheese, shredded
  • 4 ounces goat cheese, crumbled
  • 4 ounces prosciutto, thinly sliced
  • 2 cups fresh arugula
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic glaze
  • 1 teaspoon fresh thyme leaves (optional)
  • black pepper to taste

Method
 

  1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.
  2. Roll out your pizza dough on a lightly floured surface to a 12-14 inch circle, about 1/4 inch thick.
  3. Transfer the dough to your prepared baking sheet or a pizza peel dusted with cornmeal. Brush the edges with olive oil.
  4. Spread the fig jam evenly across the dough, leaving about a half-inch border around the edges.
  5. Sprinkle the mozzarella cheese over the fig jam, then dot the surface with crumbled goat cheese.
  6. Bake the pizza for 12-15 minutes, until the crust turns golden brown and the cheese bubbles.
  7. Remove the pizza from the oven and drape the prosciutto slices across the hot pizza.
  8. Toss the arugula with a splash of olive oil and a pinch of salt, then scatter it over the pizza.
  9. Drizzle balsamic glaze over everything, add fresh thyme leaves if using, and finish with freshly cracked black pepper.
  10. Slice the pizza and serve immediately while hot.

Notes

Always let your pizza dough come to room temperature before rolling. Don't overload your pizza with toppings to maintain a crispy crust. Consider adding arugula and prosciutto after baking for better texture.