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Perfect Fresh Fig & Prosciutto Pizza Recipe Easy Homemade with Peppery Arugula

fresh fig prosciutto pizza - featured image
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A quick and easy fresh fig and prosciutto pizza topped with peppery arugula, combining sweet, savory, and crunchy textures for a gourmet treat perfect for any occasion.

Ingredients

Scale
  • 1 ball pizza dough (about 12 oz / 340 g), homemade or store-bought
  • 6–8 medium fresh figs, sliced thin
  • 4 oz (115 g) prosciutto, thinly sliced
  • 6 oz (170 g) mozzarella cheese, shredded or torn fresh
  • 3 oz (85 g) goat cheese or ricotta, dolloped (optional)
  • 2 tbsp extra virgin olive oil
  • 2 cups loosely packed fresh arugula, washed and dried
  • 1 tbsp honey
  • 1 tsp fresh lemon juice
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Preheat your oven: Place a pizza stone or inverted baking sheet in the oven and heat to 500°F (260°C) for at least 30 minutes to ensure a crispy base.
  2. Prepare the dough: On a lightly floured surface, stretch or roll the dough into a 12-inch (30 cm) circle, keeping edges slightly thicker for a natural crust. Let rest 5 minutes if dough resists stretching.
  3. Toast the prosciutto: Heat a dry skillet over medium heat and lightly crisp the prosciutto slices for about 1-2 minutes per side.
  4. Assemble the pizza: Transfer dough onto a pizza peel or parchment paper. Brush lightly with olive oil around edges. Scatter shredded mozzarella evenly, then arrange sliced figs and toasted prosciutto on top. Dot goat cheese or ricotta if using.
  5. Bake: Slide pizza onto preheated stone or baking sheet. Bake for 10-12 minutes until crust is golden and cheese is bubbling and slightly browned.
  6. Prepare arugula topping: While baking, toss arugula with lemon juice, a drizzle of olive oil, and a pinch of salt and pepper.
  7. Finish and serve: Remove pizza from oven, immediately scatter dressed arugula over top, drizzle honey sparingly over figs. Let rest 2-3 minutes before slicing.

Notes

Toast prosciutto for added crunch and reduced fattiness. Add arugula fresh after baking to preserve peppery bite and color. Rotate pizza halfway through baking if oven cooks unevenly. Use thin fig slices to avoid soggy crust. Store leftovers in airtight container in fridge up to 2 days; reheat in skillet to keep crust crisp.

Nutrition

Keywords: fig pizza, prosciutto pizza, fresh fig recipe, easy pizza recipe, homemade pizza, arugula pizza, sweet and savory pizza

Find it online: https://leilameals.com/perfect-fresh-fig-and-prosciutto-pizza-recipe-easy-homemade-with-peppery-arugula/