Fig and Arugula Pizza Recipe: Sweet, Savory, and Fresh

Sweet figs and peppery arugula blend into a delicious harmony on a crispy homemade crust.

By Medha deb

Created on Sep 17, 2025

Sweet figs and peppery arugula blend into a delicious harmony on a crispy homemade crust.

Fig and Arugula Pizza Recipe: The Perfect Blend of Sweet and Savory

If you’re looking for a pizza that breaks out of the traditional tomato sauce and cheese comfort zone, the Fig and Arugula Pizza is a game-changer. This recipe, inspired by the menu at P-Town Pizza in Pawhuska, pairs sweet fig spread, salty prosciutto, creamy mozzarella, and peppery arugula for a gourmet take on homemade pizza. According to The Pioneer Woman, this unique combination is a favorite for its balance of flavors and beautiful presentation. The recipe is perfect for a special weeknight dinner or for impressing guests at your next gathering.

How to Make Homemade Pizza Dough

The foundation of any great pizza is the crust. While you can certainly use store-bought dough, homemade dough elevates your pizza and allows you to control the flavor and texture.

Resting Time: Divide the dough in half and let it come to room temperature, uncovered, for about an hour. This helps achieve the perfect texture and elasticity for stretching and shaping.
Preheating: While the dough rests, place a pizza stone or an inverted baking sheet on the oven floor and preheat your oven to 500°F (260°C). This high temperature is key for getting a crispy, restaurant-style crust.

Toppings: The Flavor Builders

The magic of this pizza is in its unconventional toppings—layers of sweet, salty, creamy, and fresh that come together harmoniously.

Ingredient	Role in the Pizza	Quantity
Fig Spread	Sweet, fruity base replacing tomato sauce	1/4 cup (per pizza)
Mozzarella Cheese	Creamy, melty base	4 cups shredded (total, for 2 pizzas)
Arugula	Fresh, peppery bite	4 cups baby arugula (total, for 2 pizzas)
Olive Oil & Lemon Juice	Dressing for arugula	1 Tbsp olive oil, juice of 1/2 lemon
Prosciutto	Salty, savory contrast	2 oz thinly sliced (total, for 2 pizzas)
Salt & Pepper	Seasoning	To taste

Step-by-Step Pizza Assembly

Shape the Dough: On a lightly floured surface, stretch or roll out one piece of dough into a 12-inch round, about 1/8-inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and place the dough on top.
Add the Base: Spread half of the fig spread on the dough, leaving a 1/2-inch border around the edge. Sprinkle half of the mozzarella cheese evenly over the fig spread.
Bake: Slide the pizza onto the preheated stone or baking sheet. Bake until the crust is browned and the cheese is bubbly, about 10–12 minutes.
Repeat: While the first pizza bakes, shape and top the second crust and repeat the baking process.
Prep the Arugula: While the pizzas bake, toss the baby arugula with olive oil and lemon juice. Season with salt and pepper to taste.
Top the Pizza: When the pizzas come out of the oven, immediately pile the arugula salad and prosciutto slices on top. Serve hot and enjoy the contrast of warm and fresh, sweet and salty, creamy and crisp.

Variations and Serving Suggestions

While the original recipe is already a stunner, you can adjust this pizza to your taste or dietary needs:

Cheese Options: Try fresh mozzarella instead of shredded for a creamier texture, or sprinkle some shaved Parmesan on top for added depth.
Vegetarian Version: Omit the prosciutto for a vegetarian-friendly pizza that’s still packed with flavor.
Other Greens: If arugula’s peppery bite isn’t to your taste, substitute baby spinach or mixed spring greens.
Fig Jam Alternatives: Use a high-quality fig jam if you can’t find fig spread. The sweetness and depth of flavor are key.
Serving Style: This pizza is best enjoyed fresh and warm. Pair with a crisp white wine or sparkling water for balance.

Why This Pizza Stands Out

What makes this fig and arugula pizza truly special is its unique combination of flavors and textures. The fig spread is an unexpected but inspired alternative to traditional tomato sauce—it’s sweet, complex, and smooth, providing a rich canvas for the rest of the toppings. The shredded mozzarella melts into a creamy layer, forming the perfect backdrop for the salty, delicate prosciutto.

After baking, the pizza gets a final flourish with a fresh, lemony arugula salad piled on top. The greens, lightly dressed with olive oil and lemon juice, add a bright crunch and peppery bite that contrasts beautifully with the creamy cheese and sweet fig. This interplay of hot, cold, sweet, and savory is what makes every bite exciting.

Ingredients Spotlight

Each ingredient in this recipe serves a purpose:

Fig Spread (Dalmatia brand recommended): The backbone of the pizza, it provides a sweet, fruity base that’s unusual and sophisticated, elevating the pie from simple to gourmet.
Shredded Low-Moisture Whole-Milk Mozzarella: This cheese melts well without making the pizza soggy, thanks to its lower water content.
Baby Arugula: Its peppery flavor and tender texture are perfect raw, adding freshness and bite.
Extra-Virgin Olive Oil & Lemon Juice: These simple additions to the arugula bring acidity, zest, and richness, balancing the sweetness of the fig.
Thinly Sliced Prosciutto: The salty, savory flavor contrasts the sweet fig, and its delicate texture won’t overpower the other toppings.

Tips for the Perfect Pizza

Preheat Your Oven Thoroughly: A hot stone or baking sheet ensures a crispy, not soggy, crust.
Use a Pizza Peel: Or another flat surface dusted with cornmeal, to easily slide the pizza onto the stone.
Don’t Skip the Rest: Letting the dough relax at room temperature makes stretching and shaping easier.
Prep All Ingredients Beforehand: Once the pizza is baked, you’ll want to top it with arugula and prosciutto right away—so have everything ready.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought dough for this pizza?

A: Absolutely! While homemade dough is recommended for best results, good-quality store-bought dough works in a pinch.

Q: Can I substitute a different green for arugula?

A: Yes, baby spinach or mixed salad greens make good alternatives, but arugula’s peppery bite is key to the flavor profile.

Q: Is the pizza still good without prosciutto?

A: Yes! You can enjoy it with just the fig, cheese, and greens for a vegetarian version with a gourmet twist.

Q: Can I use fig jam instead of fig spread?

A: Yes, fig jam works well, but look for one that’s smooth and not too seedy for the best texture.

Q: How do I prevent a soggy crust?

A: Use low-moisture mozzarella and bake the pizza at a high heat on a preheated stone or baking sheet for a crispier result.

Q: What’s the best way to slice and serve the pizza?

A: Let the pizza cool for just a minute, then slice it into wedges. Serve immediately for the best taste and texture.

Final Thoughts

If you’re looking for a pizza that’s as memorable as it is delicious, the Fig and Arugula Pizza is a must-try. By swapping traditional tomato sauce for fig spread, this recipe transforms the classic pizza into an elegant, show-stopping dish. With a crisp crust, a creamy mozzarella base, salty prosciutto, and a fresh, peppery arugula topping, every bite is a balance of sweet, savory, and bright flavors. Whether you’re a pizza purist or a fearless foodie, this recipe will earn its place as a favorite in your cooking repertoire.

Expand Your Pizza Horizons

If you love this recipe, you might also enjoy exploring other special pizzas:

Lemon Pizza: A citrusy, bright alternative—perfect for summer gatherings.
Pesto Pizza with Arugula and Prosciutto: Basil pesto, creamy cheeses, and similar fresh toppings for a green twist.
Fig-Prosciutto Gourmet Pizza: A similar recipe with shaved Parmesan and fresh mozzarella—a bit different but just as delicious.

Ultimately, this Fig and Arugula Pizza is about more than just eating—it’s about experiencing a harmonious blend of flavors and textures that are sure to impress both seasoned cooks and pizza beginners alike. By following this recipe and adding your own creative touches, you can take your homemade pizza nights to a whole new level.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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