Fig-Prosciutto Pizza with Arugula: A Gourmet Home-Baked Delight

A harmonious pairing of fruit and cured meat delivers a crave-worthy gourmet twist.

By Medha deb

Created on Sep 16, 2025

A harmonious pairing of fruit and cured meat delivers a crave-worthy gourmet twist.

Fig-Prosciutto Pizza with Arugula

Embrace the art of homemade gourmet pizza with this Fig-Prosciutto Pizza with Arugula, a dish that combines the rich sweetness of figs, the salty depth of prosciutto, and the freshness of arugula atop melt-in-your-mouth mozzarella and a crisp, golden crust. This recipe’s balance of flavors, textures, and easy elegance makes it a standout choice for both special occasions and elevated weeknight dinners.

Why This Pizza Stands Out

Sweet and Savory Harmony: Figs and prosciutto are an iconic Italian pairing that deliver a perfect blend of sweet and salty notes.
Gourmet Presentation: Shaved parmesan and vibrant arugula offer color, texture, and a restaurant-quality finish.
Flexible and Impressive: Serve as a main, share as an appetizer, or cut into smaller portions for parties—it stuns in every setting.
Fresh, Simple Ingredients: Use store-bought or homemade dough, fresh cheeses, and seasonal greens for maximum flavor.

Ingredients

This pizza is all about using high-quality components, each chosen for their complementary flavors and textures. Here is what you’ll need:

Pizza dough: Homemade or store-bought (see dough recipe below for a fully from-scratch experience).
Fig spread or fig jam: Provides a rich sweetness that anchors the pizza’s flavor profile. Brands like Dalmatia are popular for their depth.
Fresh mozzarella: Sliced thin for a creamy, melty layer.
Prosciutto: Thinly sliced, draped on just after baking for maximum tenderness and flavor.
Arugula: Washed and dried, added just before serving for freshness and a peppery bite.
Shaved parmesan: For salty, nutty notes to round out the toppings.
Olive oil, salt, and black pepper: For seasoning the crust and finishing the pie.

Exact Quantities

Ingredient	Quantity
Pizza dough	1 ball (homemade or ~400–500g store-bought)
Fig spread or jam	6–8 tablespoons
Fresh mozzarella	12 ounces
Prosciutto	6 ounces, thinly sliced
Arugula	1 bunch, rinsed and dried
Shaved parmesan	1 cup
Olive oil	2 tablespoons (plus extra for drizzling)
Kosher salt & pepper	to taste
Optional: Lemon juice	from 1/2 lemon (for arugula salad topping)

Homemade Pizza Dough Recipe

If you want to go fully from scratch, try this simple, reliable dough (or use your favorite store-bought dough as a timesaver):

1/2 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon kosher salt
Scant 1/4 cup olive oil (plus more for greasing bowl)
3/4 cup warm water

Instructions for Dough:

Sprinkle yeast over warm water and let it dissolve (about 10 minutes).
Combine flour and salt in a mixer or bowl. Drizzle in olive oil while mixing on low.
Add yeast mixture and mix until just combined. Knead lightly until smooth.
Transfer dough to an oiled bowl, cover with plastic wrap. Let rise at least 1 hour (can refrigerate for up to 4 days).
Before baking, allow dough to come to room temperature for easier stretching.

Step-by-Step Instructions

Preheat oven to 500°F (260°C). Position rack to the lowest possible setting.
On a lightly floured surface, stretch or roll dough into a thin rectangle or round (about 12-inch round or 17×10-inch rectangle).
Place dough on an oiled or cornmeal-dusted baking sheet or pizza peel (if using a pizza stone).
Drizzle dough lightly with olive oil. Sprinkle lightly with salt.
Spread fig jam evenly over dough, leaving a 1/2-inch border.
Top with thin slices of fresh mozzarella. Sprinkle with a little more salt and black pepper.
Bake in the preheated oven for 12 to 15 minutes, until crust is golden and cheese is bubbly and just starting to brown.
Remove from oven and immediately drape prosciutto slices over the hot pizza. The residual heat will gently melt the fat, making it tender and flavorful.
Toss arugula with a splash of olive oil and (optionally) lemon juice; season lightly. Scatter arugula generously over pizza.
Finish with shaved parmesan. Slice and enjoy immediately!

Tips for Success and Variations

Use a pizza stone if possible for a crispier crust—preheat thoroughly before sliding on your dough.
Don’t overload with toppings: A lighter touch ensures a crisp, balanced pizza that isn’t soggy.
Try flavored olive oils: A drizzle of lemon, garlic, or chili oil adds a subtle twist.
Experiment with cheese: Add a little goat cheese or gorgonzola for extra creaminess or tang.
Season the arugula: Lemon juice and black pepper bring a fresh zing—toss just before serving to keep leaves crisp.

Ingredient Substitutions

No figs? Substitute with pear or apple slices and a thin brush of honey.
No prosciutto? Use speck, Serrano ham, or leave meat off for a vegetarian version.
Different greens: Baby spinach works in a pinch, but arugula’s peppery kick is ideal.

Serving Suggestions

This pizza makes a striking dish for:

Holiday gatherings and special occasions
Elegant appetizers, cut into squares or strips
Light main dishes for brunch or lunch
Pair with a crisp white wine or Italian sparkling for an elevated meal

Storage and Reheating

Best enjoyed fresh out of the oven, but can be stored tightly wrapped in the refrigerator for up to 2 days.
Reheat on a hot pizza stone, baking sheet, or in a skillet to recapture crispness—avoid microwaving to prevent sogginess.
Add extra fresh arugula after reheating for a just-made taste.

Frequently Asked Questions (FAQs)

What’s the best type of fig spread for this pizza?

Look for fig spreads that are thick with pulp and naturally sweetened; Dalmatia or artisan local jams are popular. Avoid overly syrupy or artificial varieties for the most balanced flavor.

Can I use a store-bought pizza crust?

Yes, high-quality store-bought dough works well—just let it come to room temperature before rolling out. Pre-baked crusts are less ideal as they may not get as crisp.

How do I keep the pizza from becoming soggy?

Spread jam in a thin, even layer, and don’t overload the cheese or toppings. Bake at a high temperature so the bottom crisps quickly.

Do I bake the prosciutto?

No, lay prosciutto on immediately after baking so it gently warms without drying out. Baking it makes it tough and less flavorful.

What’s the best way to shave parmesan?

Use a vegetable peeler for thin, wide shavings—these melt slightly on contact with the hot pizza and are visually striking. Grated parmesan can be used, but won’t look or taste quite the same.

Can I prepare this pizza in advance?

While the dough can be made up to three days ahead and refrigerated, assemble and bake the pizza just before serving for best texture and flavor. Prepping ingredients (like slicing cheese, washing arugula) ahead saves time.

Nutrition and Special Diets

This pizza, while indulgent, provides a balance of protein, healthy fats (olive oil, nuts in figs, prosciutto), calcium, and fresh greens.
For a vegetarian version: Omit prosciutto and try topping with toasted walnuts for crunch.
Gluten-free: Substitute your favorite gluten-free pizza dough or cauliflower crust.
Lactose-free: Use lactose-free mozzarella or vegan cheeses, and skip parmesan.

Expert Tips for Pizza Night

Prepare all toppings before stretching the dough—once the crust is ready, topping and baking should happen swiftly for best results.
Use high heat. The hottest oven you can manage ensures an airy, crispy crust.
For parties, pre-bake the crusts and let guests add their favorite toppings, then bake briefly to melt cheese and crisp up.
Slice with a large, sharp chef’s knife or pizza wheel for the cleanest cuts.

Additional Variations and Customizations

With balsamic glaze: Drizzle a little aged balsamic vinegar or glaze over finished pizza for extra tang and depth.
Nuts: Toasted walnuts or pistachios add crunch and earthy flavor that pairs exceptionally with figs.
Fresh herbs: Scatter a little fresh thyme, basil, or chives before serving for added aroma and color.
Cheese blends: Sprinkle bits of goat cheese or blue cheese for tang and variety.

Conclusion: Enjoying a Gourmet Classic at Home

The magic of fig-prosciutto pizza with arugula lies in its simplicity and everyday luxury. Whether you’re an experienced home baker or just venturing into the world of gourmet pizza, this recipe is accessible, versatile, and always impressive. Let classic Italian flavors elevate your pizza night to a new level of deliciousness!

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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