Spache the Spatula

Fig and Prosciutto Pizza with Balsamic Drizzle

Figs are here! Whooo Hoo!

Fig and Prosciutto Pizza with Balsamic Drizzle | #recipeDid you know I’m totally obsessed with figs? Mhmm. The only thing I like more is probably pumpkin (or cherries?).

Okay wait… side tangent for a second. Ever since August began, people won’t shut up about how “Summer is almost over!” and “Here comes Fall!” And I want to smack them. Summer ends on September 21, you guys! We have a whole month left! To say I’m a little irritated with the thought of Summer ending would be and understatement. Well, I was. That is until I opened my first can of pumpkin two days ago and then immediately wanted the crunchy leaves, cozy sweaters, and fireside snuggling. What can I say? I’m easily swayed 😛

Fig and Prosciutto Pizza with Balsamic Drizzle | #recipeBack to figs, and more specifically, this pizza. It’s incredible. The figs get all soft and sweet and squishy, and taste perfect with the salty-sweet prosciutto. I like using Prosciutto di San Daniele for this application as opposed to Prosciutto di Parma for it’s slightly sweeter flavor profile, but you can use whatever you can find.

The trick is to put the prosciutto on the pizza right after it comes out of the oven. That way it warms and melds in with the cheese, but you’re not actually cooking it (which can damage the flavor profile we’re going for here, guys!).

Fig and Prosciutto Pizza with Balsamic Drizzle | #recipe Fig and Prosciutto Pizza with Balsamic Drizzle | #recipeI used fresh mozzarella because I love how stretchy it gets (plus I like the flavor better than the pre-shredded stuff in a bag for this particular pizza). I also topped everything off with a drizzle a really good quality balsamic vinegar—you know, the kind that’s all thick and sticky. If you can’t get your hand on a good one, you can totally fake it by reducing 1/3 or 1/2 cup of cheap balsamic with a tablespoon of port wine and a tablespoon of granulated sugar.

Fig and Prosciutto Pizza with Balsamic Drizzle | #recipe Fig and Prosciutto Pizza with Balsamic Drizzle | #recipeI think this pizza would also be totally awesome topped with a handful or two of baby arugula tossed in some extra virgin olive oil, salt, and pepper right before serving, but I didn’t have any on hand :/

Oh, and by the way, this recipe will make enough dough for two large pizzas. You can either make both right away, or store one dough ball in the fridge for a few days, or in the freezer up to a month (just let to thaw in the fridge for 24 hours prior to using).

Fig and Prosciutto Pizza with Balsamic Drizzle | #recipe Fig and Prosciutto Pizza with Balsamic Drizzle | #recipe

Print Print

Fig and Prosciutto Pizza with Balsamic Drizzle

Yield: 2 pizza doughs, toppings for 1 pizza


for the dough:

  • 1 and 1/2 cups warm water (not hot)
  • 2 and 1/2 tsp active dry yeast
  • 1 tsp granulated sugar
  • 2 tsp kosher salt
  • 2 tbsp olive oil
  • 4 cups bread flour

for the toppings:

  • 1 to 2 tbsp olive oil
  • 8-10 ounces fresh mozzarella cheese sliced into 1/4" to 1/2" rounds
  • 5-6 figs sliced into 1/4" slices
  • salt and freshly-ground pepper
  • 10 very thin slices Prosciutto di San Daniele
  • 2-3 tbsp good-quality balsamic vinegar (the syrupy kind)


for the dough:

  1. In the bowl of an electric mixer fitted with the dough hook, combine the water, yeast, sugar, salt, and olive oil. Allow to sit for 10 minutes until the yeast gets nice and foamy.
  2. Add in the flour and turn the mixer on low until there's no loose flour to fly all over your kitchen. Increase the speed to high and knead for 10 minutes, until the dough pulls away from the sides and forms a ball on the hook.
  3. Rub a large bowl with olive oil. Place the dough ball into the bowl and turn it around to coat it. Cover with plastic wrap and place in a warm place to rise, about an hour, until doubled in size.
  4. Punch the dough down and divide into two balls. Now you can either refrigerate your dough to use in a couple days, or freeze it for a month.

for the pizza:

  1. Place your pizza stone in the oven. Preheat your ben to 500 degrees. Once it reaches temperature, keep it on for 30 minute before putting the pizza inside.
  2. Pat a dough ball out on a well-floured surface into about an 8-inch round. Then, stretch it over your knuckles trying to keep it round, until it's about 14 inches in diameter. (This is kinda hard and I had a few holes, but if you just fold little pieces of dough over them, they're pretty simple to patch up. Alternately you can just keep pressing your dough out.) Form a little crust if you wanna.
  3. Spread enough olive oil over the surface of the dough to form a very thin coating. Lay the slices of mozzarella down, not quite touching each other. Place the fig slices in between the cheese. Sprinkle with salt and pepper.
  4. Slide the pizza onto your pizza stone in the oven, and bake for 15-20 minutes, until the dough is cooked and golden, the cheese is melted, and the figs are nice and juicy. As soon as you remove the pizza from the oven, top it with the slices of prosciutto. Right before serving, drizzle with the balsamic.

Fig and Prosciutto Pizza with Balsamic Drizzle | #recipe


29 Responses to “Fig and Prosciutto Pizza with Balsamic Drizzle”

  1. Sarah@WholeandHeavenlyOven — August 15, 2014 at 1:12 pm

    What a totally fun Friday pizza! I am obsessing over the combo of figs and prosciutto and omg that balsamic topping! Droooool. 🙂

    • Rachael replied: — August 15th, 2014 @ 1:30 pm

      Thank you, Sarah!

      I think it's my new favorite combo—perfectly savory-sweet!

  2. Elizabeth @ — August 15, 2014 at 11:40 pm

    Yowza! You read my mind, put all of my favorite ingredients on one pizza, then posted these pictures so I would get super hungry late at night. 🙂 This looks fantastic!

    • Rachael replied: — August 16th, 2014 @ 12:42 am

      Ah, you caught me!

      But really, they're all of my fave ingredients, too. Particularly the prosciutto and fig portion. And the pizza portion. And the cheese. And all of it.

      Thank you!

  3. Ashley @ ashleymarieskitchen — August 16, 2014 at 10:13 am

    Yum! This looks like an amazing pizza combo 🙂

    • Rachael replied: — August 16th, 2014 @ 12:40 pm

      Thanks, Ashley!

  4. Carrie Pacini — August 17, 2014 at 7:16 am

    This is my favorite pizza combination! 

    • Rachael replied: — August 17th, 2014 @ 10:54 am

      Mine too, Carrie ^.^

  5. Pingback: Delicious Dinner Ideas That You Shouldn't Miss Out On - OMG Cute Things

  6. Andrew — August 19, 2014 at 4:01 pm

    15-20 minutes at 500 degrees seems like a long time. Is that right?

  7. Elena — March 22, 2015 at 8:13 am

    OMG! You can top figs on a pizza? Why no one told me that before? I love the prosciutto along with mozzarella cheese. But dear Rachael, can we alter the prosciutto with bacon?

    • Rachael replied: — March 22nd, 2015 @ 12:43 pm

      You could totally change it to bacon if that’s what you’re into 😀 It would even make the texture a little different and maybe more interesting.
      I just love the super soft, unctuous, thinly-sliced prosciutto with the figs—it’s a total match made in heaven in my book!

  8. Nikki — May 29, 2015 at 8:32 am

    I have to make this TODAY. 

    • Rachael replied: — May 29th, 2015 @ 11:57 am

      It’s so good! You won’t regret it, Nikki 😀

  9. Pingback: Friday Five-New Recipes - Taste For Elegance

  10. Pingback: Eat The Seasons | July - Designs of Any Kind

  11. Janette — August 2, 2015 at 5:27 pm

    Holy crap, this looks amazing! I cannot wait to try it out. Thanks for sharing!

    • Rachael replied: — August 5th, 2015 @ 12:08 pm

      Thanks so much, Janette!!

  12. Pingback: 15 Fall Pizza Recipes | Entertainment All Day

  13. Pingback: Pinspiratie: Pizza! – Miss Havermout

  14. Pingback: Weekend Highlights: Food, Fitness, and Frosé – Sweet and Strong

  15. Pingback: Bietenpizza met prosciutto, mozzarella en verse vijgen - Magioni

  16. Pingback: 10 maneiras de utilizar Figos - Blog de Casamento DIY da Maria Fernanda

  17. Pingback: Grilled Jamaican Jerk Chicken Recipe - Sweet and Strong

  18. Pingback: Small Batch Spiced Fig & Plum Jam | Feast In Thyme

  19. Pingback: 10 Things I’m Loving Now – September Edition

  20. Paulette — October 8, 2017 at 4:52 am

    I am having a fancy wine tasting and wanted something to offer folks who might need a bit in their tummies before driving home. This sounds perfect. Only problem is that I don’t have a pizza stone. Do I really need it?

  21. Pingback: July Recap and Favorites - Feisty Green Polka Dot

Leave a Comment