Fig and Prosciutto Pizza Recipe

Learn how to make this homemade fig and prosciutto pizza with the best crispy crust and perfect sweet-savory balance. This easy baking recipe creates a restaurant-quality pizza with caramelized figs, creamy goat cheese, and salty prosciutto for an impressive homemade meal that's deceptively simple.

Difficulty:

Intermediate

Prep Time:

2 hours 30 mins

Cook Time:

12 mins

Serves:

2 pizzas (8 slices each)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g strong bread flour, plus extra for dusting</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">325ml warm water</li><li class="ingredients-single-item">30ml olive oil, plus extra for greasing</li><li class="ingredients-single-item">For the toppings:</li><li class="ingredients-single-item">8 fresh figs, halved or quartered</li><li class="ingredients-single-item">3 tablespoons honey, plus extra for drizzling</li><li class="ingredients-single-item">150g goat cheese, crumbled</li><li class="ingredients-single-item">120g prosciutto, thinly sliced</li><li class="ingredients-single-item">2 tablespoons fresh thyme leaves</li><li class="ingredients-single-item">2 tablespoons olive oil</li><li class="ingredients-single-item">Sea salt flakes and freshly ground black pepper</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice

🔥 Calories: 320 calories

🥑 Fat: 10 g

🧈 Saturated Fat: 4 g

🍞 Carbohydrates: 45 g

🍭 Sugar: 8 g

🍗 Protein: 12 g

🫀 Cholesterol: 25 mg

🧂 Sodium: 680 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking sheet</li><li class="equipment-single-item">Pizza peel or flat baking sheet (for transferring)</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pizza dough. In a large bowl, combine the bread flour, yeast, and salt, keeping the salt and yeast on opposite sides of the bowl as direct contact can kill the yeast. Make a well in the center and pour in the warm water and olive oil. Mix together with a wooden spoon until it forms a shaggy dough, then turn out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Knead the dough for 8-10 minutes until it becomes smooth, elastic and springs back when poked gently (a stand mixer with dough hook can do this in about 5 minutes). The extended kneading develops the gluten structure that will give your pizza crust its characteristic chew and ability to hold toppings.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a ball and place in a lightly oiled bowl. Cover with cling film or a damp tea towel and leave to rise in a warm place for 1-2 hours, or until doubled in size. This slow fermentation develops flavor in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare your figs. In a small bowl, toss the fig halves with 3 tablespoons of honey. Heat a non-stick frying pan over medium heat and place the figs cut-side down. Cook for 2-3 minutes until caramelized and slightly jammy. Remove from heat and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>At least 30 minutes before baking, place your pizza stone or heavy baking sheet in the oven and preheat to the highest temperature your oven will go (usually 240-275°C/465-525°F). The extremely hot surface mimics a professional pizza oven and is crucial for achieving a properly cooked base.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled in size, punch it down to release the air, then divide it into two equal pieces. On a well-floured surface, stretch or roll each piece into a 30cm round. If the dough resists stretching, let it rest for 5 minutes to allow the gluten to relax before trying again.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer one stretched dough onto a flour-dusted pizza peel or the back of a baking sheet. Working quickly (to prevent sticking), brush the surface with olive oil, then arrange half the caramelized figs and crumbled goat cheese over the dough, leaving a 2cm border for the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully slide the pizza onto the preheated stone or baking sheet in the oven. Bake for 8-12 minutes, until the crust is puffed and golden with some darker charred spots and the cheese has melted. The high heat creates steam within the dough, which causes the spectacular rise in the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and immediately drape half the prosciutto slices over the pizza – the residual heat will warm them through while maintaining their silky texture. Scatter with fresh thyme leaves, drizzle lightly with additional honey, and season with a pinch of sea salt flakes and freshly ground black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Repeat the process with the second dough and remaining toppings. Slice each pizza into 8 pieces and serve immediately while the contrast between the crisp base, melting cheese, and warm toppings is at its peak. The combination of sweet caramelized figs, salty prosciutto, and tangy goat cheese creates a perfect balance of flavors that showcases why this pairing is a classic.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fig and Prosciutto Pizza?

This gourmet pizza requires bread flour, yeast, olive oil, fresh figs, honey, goat cheese, prosciutto and fresh thyme. The balance of sweet figs, salty prosciutto and tangy goat cheese creates the signature flavour profile, finished with a honey drizzle.

How to cook Fig and Prosciutto Pizza at home?

Learn how to cook Fig and Prosciutto Pizza by making a homemade dough that rises for 1-2 hours, then caramelising fresh figs with honey. Stretch the dough, top with the caramelised figs and goat cheese, then bake on a very hot pizza stone (240°C+) for 8-12 minutes until golden. Finish with prosciutto, thyme, and a honey drizzle.

Why is a pizza stone important when making homemade pizza?

A pizza stone is crucial because it retains and distributes heat evenly, reaching higher temperatures than standard baking trays. This mimics professional pizza ovens, creating the characteristic crispy bottom and puffy edges by rapidly cooking the dough and creating steam for that perfect rise.

Can I make this gourmet pizza using pre-made dough?

Yes, you can use shop-bought pizza dough to save time. While homemade dough offers superior texture and flavour, a good quality pre-made dough works well for busy weeknights. Ensure it's at room temperature before stretching to achieve the best results.

What's the best way to caramelise figs for pizza toppings?

The best way to caramelise figs is to toss halved figs with honey, then cook cut-side down in a non-stick pan for 2-3 minutes over medium heat. This creates jammy, concentrated sweetness while maintaining their shape—perfect for creating a flavour contrast with the salty prosciutto.

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