This Fig Prosciutto Pizza is a far cry from those gummy Newtons you grew up on. Sweet jammy fig butter, with crispy and salty Prosciutto, creamy rich Cambozola and fresh luscious figs let this pizza span a meal from appetizer to dessert.
Preheat oven and pizza stone to 425oF. Check pizza dough directions to confirm this is best for your dough.
Lightly flour a work surface and stretch or roll the pizza dough into a 12” diameter round. If you are using the roll-out dough that comes in a popping-fresh canister, follow those directions and roll into a rectangle, but plan on using more topping ingredients. Transfer the dough to a lightly oiled pan.
Spread the fig butter to create a thin layer, leaving a 1/2 “ border of dough around the outside. (See notes.) Brush the exposed outer ring of dough with a favorite oil.
Set the pan on the pizza stone and bake for 10 to 12 minutes until the crust is set.
Carefully remove from oven, adding the figs, some dollops of Cambozola and the Prosciutto. I like to take a half-slice of Prosciutto and twirl into a rosette, but some prefer to chop it and distribute the flavor more uniformly. Maybe you should be making two pizzas?
Return to oven and bake for 10 more minutes or until the crust is golden and the Prosciutto starts to crisp. The cheese should be melty.
Remove from oven and top with the arugula. Drizzle with a balsamic reduction (or Crema di Balsamico) and sprinkle with a flaky finishing salt.
Dessert Pizza or Appetizer? Actually, I have served it both ways. Spread the fig butter according to taste and purpose. If you use the whole jar (don’t judge) it will be pretty sweet. But it will also be nice and jammy. Depending on your taste, you might want to load up a bit more on the salty items like the cheese and Prosciutto.
Trader Joe’s makes a great fresh pizza dough, stashed in the cheese and prepared food refrigerator case. You can find it made with white flour, whole wheat and even gluten-free.
Keywords: fig prosciutto pizza