This fig & prosciutto pizza highlights one of my favorite fall ingredients: figs! Homemade pizza dough is topped with a sweet fig spread, a spicy caramelized fig and shallot mixture, slices of fresh mozzarella, and shredded fontina cheese before being baked. Out of the oven, it’s finished with thin pieces of prosciutto and peppery arugula. It’s an irresistible sweet and savory combination – the perfect addition for an October pizza night.
This post is sponsored by DeLallo.
fig & prosciutto pizza – the details
Without fail, every fall when I see fresh figs hit the farmer’s market stands, I immediately want to cook or bake with them. They’re only here for a short season and they simply scream autumn. They’re sweet, but also rich and complex, so they make for super interesting tasting dishes.
Last year, I made this really indulgent burrata appetizer using the sweet & salty combination of figs and prosciutto.
Those same contrasting flavors work their magic in this pizza recipe.
First things first for any pizza recipe is of course the dough. I love using DeLallo’s pizza dough mix when I want ease and simplicity, especially for whipping up a pizza on a busy weeknight.
The mix contains type 00 flour which is a superfine Italian flour that is ideal for making pizza dough, along with a packet of dried yeast. The flour and yeast are measured out (all you need is warm water), so the process is super seamless.
For this fig & prosciutto pizza, I like to keep the dough fairly thick when rolling it out. This results in a chewy crust that works really well with these toppings. You could always roll it thinner if you prefer a crispier crust – this will give you 4, 10” pizzas rather than 2, 10” pizzas. With a thinner crust, you’ll just want to distribute the toppings less generously between the 4 pizzas.
Here’s the pizza topping line-up: a coating of olive oil (which helps the crust develop a golden edge), a layer of DeLallo’s sweet fig spread (you can also use any fig jam), slices of fresh mozzarella cheese, a spicy caramelized fig & shallot mixture (made on the stovetop while the dough rises), and shredded fontina cheese.
At this point, the pizzas are baked until the crust is golden and all of the cheese is melted. After baking, the pizzas are topped with thin slices of prosciutto, a little arugula for a peppery bite, and freshly grated parmesan.
The flavor profile is so lovely…the perfect pizza for fall!
PrintFig & Prosciutto Pizza
pizzas topped with a sweet fig spread, a spicy caramelized fig & shallot mixture, fresh mozzarella, shredded fontina cheese, prosciutto, and arugula
yield: 2 (10”) pizzas
Ingredients
- 1 DeLallo Pizza Dough Mix
- olive oil
- 2 shallots, thinly sliced
- kosher salt
- 2 tbsp white wine vinegar (plus an extra splash)
- 2 tsp chopped fresh oregano
- ½ tsp red pepper flakes
- ½ lb fresh figs, stemmed + halved
- ½ cup DeLallo Fig Spread
- ½ lb fresh mozzarella, thinly sliced
- 6 oz fontina cheese, shredded
- 4 oz thinly sliced prosciutto
- 2 oz arugula
- fresh grated parmesan cheese
Instructions
- Follow steps 1 and 2 for the Pizza Dough Mix.
- Meanwhile, heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Add the shallots. Cook for 2-3 minutes, stirring often. Season with a pinch of salt. Reduce the heat to low and add the white wine vinegar. Cook for another 5 minutes. Stir in the oregano and red pepper flakes.
- Raise the heat back to medium. Add the figs. Cook for 3 minutes or so, until the figs are softened. Set aside.
- Preheat the oven to 450°F.
- Once the dough has risen, divide it into two equal portions. Shape each portion into a 10” circle on a lightly oiled pizza stone.
- For each pizza, drizzle the dough with olive oil and rub to coat. Spread half of the fig jam evenly across the dough, leaving a ½” border for the crust. Top with half of the fresh mozzarella (season the cheese with a pinch of salt), half of the caramelized fig mixture, and half of the fontina cheese.
- Bake each pizza for 15-18 minutes, or until the cheese has melted and the crust is golden.
- Arrange the prosciutto over top of the cheese. Toss the arugula with a light drizzle of olive oil and a splash of white wine vinegar. Arrange the arugula onto the pizzas and finish with freshly grated parmesan cheese before slicing.
Notes
If fresh figs aren’t in season or you cannot find them, you can omit them (the fig spread will give plenty of sweet fig flavor) and just finish the shallot mixture after step two.
