Fig Prosciutto Pizza
Fig Prosciutto Pizza is sweet, salty, and just a little spicy from a drizzle of hot honey. Figs and balsamic-caramelized shallots melt into creamy Fontina, topped with prosciutto and fresh arugula, for a pizza that’s easy to make but feels perfectly gourmet.
This dish delivers all the flavor and flair of a restaurant-quality pizza. One of my favorite things about this pizza is how the textures and flavors play so well together. The figs are soft and sweet, the prosciutto has a little crispiness, and the Fontina melts into this creamy, gooey layer that’s just irresistible.
Using store-bought pizza dough makes it surprisingly easy to pull off, and it’s perfect for entertaining, whether for a causal dinner with friends or a special fall gathering when figs are at their peak.
If you love how easy this pizza comes together, you’ll also want to try my Easy Garlic Parmesan Bread Bites and Easy Focaccia Muffins. Both are simple, flavorful recipes that come together effortlessly using store-bought pizza dough.
Why You’ll Love This Fig Prosciutto Pizza
- Perfect for entertaining- This pizza looks impressive and tastes amazing, making it a crowd-pleaser for friends or family gatherings.
- Fancy without the fuss- You get that restaurant-style pizza look and taste without hours in the kitchen.
- Seasonal eating- Fresh figs and a handful of arugula make it feel like fall on a plate! It’s the type of recipe that really shines when figs are in season.
- Sweet and salty- The figs are soft and juicy, the prosciutto has just enough crisp to add a little bite, and together they’re the perfect balance of sweet and savory.
Ingredient Notes and Substitutions
- Store-bought pizza dough- My favorite store-bought pizza dough is from Trader Joe’s. It’s soft, easy to shape, and gives a nice, chewy crust. You can find similar dough at most grocery stores in the refrigerated or frozen section.
- Olive oil- A good-quality extra-virgin olive oil works best. It adds a nice flavor and helps the crust get golden.
- Balsamic vinegar- I use it to help caramelize the shallots, and it gives a sweet-tangy flavor that really elevates the pizza.
- Shallots- These caramelize nicely and add a subtle sweetness to the pizza. You can find them in the produce section near the onions. If you can’t find shallots, a small red onion can work as a substitute.
- Fontina cheese- This cheese melts beautifully and has a mild, creamy flavor that balances the salty prosciutto and sweet figs. Provolone or fresh mozzarella can work as well.
- Figs- I use fresh figs because they are in season right now. Look for figs that are plump and tender with a slight give when pressed. They’re usually available in the late summer to early fall.
- Prosciutto di Parma- Look for thinly sliced, high-quality prosciutto for the best flavor. You can find prosciutto in the deli or specialty meat section at your local grocery store.
- Arugula- Adds a bright, peppery finish.
- Hot honey- Use your favorite store-bought hot honey, or make your own, like I do in my Hot Honey Brussels Sprouts recipe.
How To Make Caramelized Shallots
STEP 1: Prepare shallots. Preheat oven to 400℉. Trim just the very ends of each shallot bulb and peel off the out skin. Be careful not to trim too much, or the bulbs might fall apart. Depending on their size, slice each shallot in half or into quarters so they roast evenly.
STEP 2: Season the shallots. Place the shallots in a small baking dish. Drizzle with olive oil and balsamic vinegar. Then, sprinkle with salt and freshly cracked black pepper. Toss the shallots lightly to make sure they’re evenly coated.
STEP 3: Roast. Bake for 20-30 minutes, checking occasionally. The shallots are ready when they’re tender, caramelized, and sweet. Avoid letting them dry out or crisp.
Assembling Fig Pizza
STEP 1: Prepare the dough. Preheat oven to 450℉. Lightly flour your work surface and stretch or roll out the store-bought pizza dough to your desired shape and thickness. I like to keep it thin enough to get a crisp crust, but thick enough so it can hold up to all the toppings without getting soggy. Then, transfer the dough to a baking sheet lightly dusted with cornmeal to prevent sticking.
STEP 2: Brush with olive oil. Lightly brush the surface of the dough with olive oil to help the crust turn golden.
STEP 3: Add the cheese. Sprinkle the shredded Fontina over the dough, leaving about a half-inch border around the edges for the crust.
STEP 4: Add the toppings. Place the caramelized shallots evenly over the cheese, then layer the sliced figs and prosciutto on top. Finish with a sprinkle of fresh oregano.
STEP 5: Bake the pizza. Place the pizza into oven and bake for 15-18 minutes, until the crust is golden and the cheese is bubbly.
STEP 6: Add fresh toppings. Once the pizza comes out of the oven, drizzle with hot honey. Then, toss the arugula lightly with a little olive oil and balsamic vinegar, and spread it over the pizza.
Tips For The Perfect Fig Prosciutto Pizza
- Let the dough come to room temperature. Letting the dough sit out for 30 minutes or so makes it easier to stretch without tearing and it helps bake more evenly.
- Don’t get crazy with the toppings. Too many toppings or cheese can weigh down the crust and prevent it from crisping properly. You want enough of each ingredient to taste, but not so much that the crust becomes soggy.
- Hot honey is a finishing touch. Drizzle it sparingly, too much can overpower the pizza, but just enough adds a gentle heat and glossy finish.
- Serve right away. This pizza is at its best warm, when the cheese is melty, the crust is crisp, and the toppings are fresh. Waiting too long can make the crust soggy and the arugula wilt.
Frequently Asked Questions
Yes! You can swap in mozzarella, blue cheese, provolone, or parmesan.
You can, but fresh figs give the best texture. If using dried, soak them in warm water for a few minutes to soften them before adding to the pizza.
You can prep the shallots, slice the figs, and shred the cheese ahead of time. When you’re ready to bake, just assemble the pizza and pop it in the oven!
For this pizza, I place the prosciutto on top while it bakes so it warms and crisps slightly, adding a bit of texture. You can absolutely skip this step and add it after baking if you prefer it soft. The pizza will be delicious either way.
Absolutely! Simply omit the prosciutto and consider adding roasted nuts, like walnuts or pecans, for some crunch and texture.
Storing and Reheating
If you have leftovers, store the fig pizza in an airtight container in the refrigerator for up to two days. To keep the crust crisp when reheating, avoid the microwave. Instead, warm slices in a toaster oven or on a skillet for a few minutes until the cheese is melty and the crust is crisp again. Add the arugula and drizzle of hot honey fresh after reheating.
More Recipes For Fall Season
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Fig Prosciutto Pizza
Ingredients
Caramelized Shallots
- 4 shallots, peeled, halved or quartered
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper , to taste
Fig Prosciutto Pizza
- 8 oz store-bought pizza dough, at room temperature, stretched to a 12-inch circle
- 1 tbsp olive oil, to brush over the pizza
- cornmeal , for dusting baking sheet (optional)
- 4 oz Fontina cheese, hand grated
- 4 oz thinly sliced prosciutto
- 6-7 fresh figs, sliced
- 1/4 tsp fresh oregano, roughly chopped
- 1/2 cup baby arugula
- olive oil and balsamic, to toss with the arugula
- 1 tbsp hot honey, drizzled over the pizza
- salt and pepper, to taste
Instructions
Caramelized Shallots
- Preheat oven to 400℉. Trim just the very ends of each shallot bulb and peel off the out skin. Be careful not to trim too much, or the bulbs might fall apart. Depending on their size, slice each shallot in half or into quarters so they roast evenly.
- Place the shallots in a small baking dish. Drizzle with olive oil and balsamic vinegar. Then, sprinkle with salt and freshly cracked black pepper. Toss the shallots lightly to make sure they're evenly coated.
- Bake for 20-30 minutes, checking occasionally. The shallots are ready when they're tender, caramelized, and sweet. Avoid letting them dry out or crisp.
Fig Prosciutto Pizza
- Preheat oven to 450℉. Lightly flour your work surface and stretch or roll out the store-bought pizza dough to your desired shape and thickness. I like to keep it thin enough to get a crisp crust, but thick enough so it can hold up to all the toppings without getting soggy. Then, transfer the dough to a baking sheet lightly dusted with cornmeal to prevent sticking.
- Lightly brush the surface of the dough with olive oil to help the crust turn golden.
- Sprinkle the shredded Fontina over the dough, leaving about a half-inch border around the edges for the crust.
- Place the caramelized shallots evenly over the cheese, then layer the sliced figs and prosciutto on top. Finish with a sprinkle of fresh oregano.
- Place the pizza into oven and bake for 15-18 minutes, until the crust is golden and the cheese is bubbly.
- Once the pizza comes out of the oven, drizzle with hot honey. Then, toss the arugula lightly with a little olive oil and balsamic vinegar, and spread it over the pizza.