When fresh figs are in season it’s a shame not to eat them, and this Fig Pizza with Prosciutto and Arugula couldn’t be easier or more delicious.
Why You’ll Love This Recipe
When it’s fresh fig season at Farmer’s Markets and grocery stores, grab them! This is one of the best ways to serve them as an appetizer or just to have for yourself.
We’re going full-on easy for this recipe, and here are some good reasons to try it:
- Salty prosciutto meets fresh arugula and fresh figs in this “no tomato sauce” prosciutto pizza recipe. It’s great appetizer or dinner, and the flavors are amazing!
- This recipe is almost like a flat bread, where cheese is melted and the rest of the ingredients are scattered on top after it bakes. The sweet and savory flavors are very good.
- No need to make pizza dough for this easy recipe! Store-bought pizza dough from that good old Trader Joe is perfect. Use any store bought variety, or make your own homemade pizza crust.
- This could be your new favorite for Friday Night Pizza Night! 🙂
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll to the recipe card below.
- Pizza dough: Grocery store bought is perfect, or make your own pizza dough.
- Figs: Fresh Mission Figs are what we’ll use, but any variety is fine.
- Parmesan Cheese: For that flavor punch you can’t get anywhere else.
- Manchego Cheese: Or Monterrey Jack cheese, or any mild flavored cheese will work.
- Fresh Arugula: A very flavorful, bright green that’s perfect with figs.
- Olive Oil: To brush over the top of the dough.
- Lemon: To flavor the greens and scatter on top.
- Greens: Arugula is nice, but any tender spring greens will work fine.
- Prosciutto: For a salty, wonderful bite that’s perfect with the sweet figs.
- Seasonings: Black pepper and a pinch of salt for the greens.
Step-By Step Instructions
- Bring the pre-made dough to room temperature, and turn on the oven to pre-heat it for at least 15 minutes.
- Divide the dough in half, then roll into two 10-12″ pies on a lightly floured work surface, and place on a cookie sheet lined with parchment paper (no need for a pizza peel or hot stone!)
- Brush a little olive oil on top of the pizza dough, then add on the cheese, then bake in the hot oven.
4. Break the prosciutto up into small pieces, add them to the top to of the pizzas, then toss peppery arugula with olive oil and lemon juice and scatter it on top of the pizzas.
5. Next, add the fresh figs, a little Parmesan cheese, a little bit of honey and you’re ready to serve!
Tips and Possible Variations
- If you don’t want to use Manchego cheese, try Monterrey Jack cheese or any mild cheese.
- If you don’t have fresh lemon juice, use rice vinegar or other mild vinegar instead.
- Use more slices of prosciutto than are called for if you like, but watch out, it’s salty!
- Skip the honey if you’d like, though the flavor is a game-changer on pizza.
- Add a few crumbles of goat cheese or blue cheese on top of the finished pizzas if you’d like.
- Same with caramelized onions and red pepper flakes.
- Try a drizzle of balsamic glaze instead of honey for this recipe if you’d like.
- Try making this pizza on store-bought flatbread instead of pizza dough. Very quick, very good. 🙂
- This is a great recipe to serve on it’s own with a salad. Try a Pan Roasted Pear Salad or this simple kale salad to start, or this Easy Celery Leaf Salad with Parmesan.
- Make it a pizza and pasta night! This lemon ricotta pasta is made in one pot in under 30 minutes.
- Or, go for fall vibes and serve with little cups of creamy (and non-dairy) Pumpkin Soup or this outstanding Vegan Creamy Potato Soup Recipe. Delish!
- Have an appetizer party! Cut the fig pizza into smaller slices and serve it with party olives, this very good and easy homemade trail mix without raisins, these outstanding avocado roll ups with almond butter dipping sauce, these popular Veggie Cups with Hummus, and some hot and soooo delicious Crispy Cauliflower Bites. Don’t forget the Goat Cheese Toasts, and cut this Zucchini Frittata into smaller bites to serve as an appetizer. These Melon Balls Recipes are inspirational too.
- For dessert, guests LOVE this chocolate hummus with assorted cookies, Baked Apples with whipped cream, or take a look at this round-up of easy, sweet recipes to make at home for other delicious ideas.
Frequently Asked Questions
Yes! Mission Figs are the easiest to find in grocery stores and Farmer’s Markets.
Yes, try jack cheese or any mild & melty light cheese.
I wouldn’t recommend a cheese in brine because we don’t want a soggy crust. That said, use the low-moisture variety instead!
Sure can. Just a drizzle after cooking is all you need, and it’s optional!
More Recipes to Try
- Pizza in Cast Iron: An amazing way to eat pizza.
- Teriyaki Chicken on Stick Recipe: Tender and Juicy and just delicious!
- Easy Mini Breakfast Naan Recipe: This one is so easy, and so good!
- Old Fashioned Apple Cake Recipe: A tender, delicious cake.
- Fresh Figs, Three Ways: Three easy, wonderful recipes for fresh figs.
- Fresh Figs Cake Recipe: An easy, delicious cake.
- California Fig Banana Bread: A moist, tender version with lots of great flavor.
- Travel Breakfast Ideas: A round-up of on the go breakfasts!
- Cornmeal Pancakes with Strawberry Jam: This recipe is a keeper!
- Panda Express Tofu Eggplant Recipe: A fantastic, easy copycat recipe.
If you’ve tried this Fig Pizza with Prosciutto and Arugula or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Fig Pizza with Prosciutto and Arugula
- 1 Pizza dough, store bought, approx. 16 ounces
- 1-2 tablespoons Olive Oil
- 1 cup Manchego cheese, grated see notes
- ¼ cup Parmesan Cheese, grated or shaved
- 4 slices Prosciutto
- 1 ½-2 cups Arugula or other spring greens
- 2 teaspoons Olive Oil
- 1 teaspoon Fresh lemon juice see note
- ¼ teaspoon each Kosher salt and freshly ground pepper
- 8-10 Mission Figs, cut in halves or quarters
- 2 tablespoons Honey, for drizzling (optional)
- Prepare a large baking sheet by lining it with parchment paper. Pre-heat the oven to 450F degrees for at least 15 minutes before starting. Let the pizza dough sit out for 15-30 minutes as well.
- On a lightly floured cutting board, divide the pizza dough in half, and with your hands and a rolling pin, gently stretch it into a thin round, 10-12 " inch circle. This doesn't need to be exact!
- Smear a little olive oil on the parchment paper, then set the pizza dough rounds down and smear or brush a thin layer of olive oil over each pizza. Divide the Manchego or Jack cheese if using over the two pizzas. Sprinkle half of the Parmesan cheese on top of that, reserving the rest for later.
- Bake the pizza for 12-17 minutes until the top is lightly brown, the pizza is cooked and the cheese melted.
- Remove from the oven, then break the prosciutto apart and scatter it on top of the pizzas.
- In a small bowl, add the greens, the olive oil, the fresh lemon juice, salt and pepper and toss together to coat. Scatter the greens over the top of the pizzas with cheese and prosciutto, followed by the cut figs.
- Sprinkle the remaining Parmesan cheese over the top, and drizzle with honey (if desired), serve immediately.
- If you don’t want to use Manchego cheese, try Monterrey Jack cheese or any mild white cheese.
- If you don’t want to use fresh lemon juice, use rice vinegar or other mild vinegar instead.
- Use more prosciutto than is called for if you like.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible