I’ve been on a real “Let’s make pizza that’s nothing like real pizza” kick as of late. Prosciutto fig and arugula pizza is exactly that. Full credit to my mom for actually introduced me to prosciutto and fig pizza combo.
I was blown away by how simple and delicious this style of pizza was. The fresh arugula adds an aromatic and slightly nutty tasting third dimension that compliments the sweet and savory characteristics of the prosciutto and fig jam.
Prosciutto fig and arugula pizza is perfect if you’re looking for something a little different. This pizza has no red sauce. Instead, I spread fig jam over the crust to serve as the “sauce” and top with fresh sliced mozzarella and prosciutto.
You’ll want mozzarella slices to be about 1/4 inch thick so it melts and spreads evenly. I have never tried this with processed shredded mozzarella, but I highly recommend using a “ball” of fresh mozzarella.
I’ve covered cooking with a pizza stone in another post already but I will mention it again here because it makes such a huge difference. I rarely made homemade pizza before I got a pizza stone because it always came out….mediocre. So if you were me a year ago then this is for you!
The KEY to using a pizza stone is heating the stone up for 1 hour in the oven at 500° F before baking. The hot stone gives you a perfectly cooked crust with brick-oven pizza qualities.
For this recipe you will also need a pizza peel, these come in all shapes and sizes and are made of wood or metal. Here are a few good tips from chow.com on using a pizza peel. This may seem like a bit of an investment but I promise you the results are well worth it.
Build your pizza right on the peel. A little fig jam goes a long way, you want enough to lightly coat the entire pizza. Usually 4-5 heaping tablespoons will do.
Be sure to use plenty of flour or corn meal on your pizza peel before placing the dough on it. This helps the pizza slide onto the stone and is guaranteed to not stick if you use liberal amounts. I usually use a small handful. Roll out the dough first on the counter and then transfer to the peel to avoid sticking.Print
- 18–20 ounces pizza dough
- 4–5 heaping spoonfuls fig spread (jam)
- Sliced prosciutto, as desired
- 6–7 1/4 inch slices fresh mozzarella (8 ounce mozzarella ball)
- 1–2 cups fresh arugula (or to taste)
- 1 tablespoon olive oil, for crust
- garlic powder, for crust
- 1/4 cup cornmeal (or flour), for pizza peel
- Preheat the oven to 500° F and place the pizza stone in the oven and let preheat for one hour.
- Meanwhile, roll out the dough into a 12 inch crust.
- Place a small handful of cornmeal onto the pizza peel and spread evenly to prevent the dough from sticking.
- Transfer the dough onto the peel. Top with a light coating of olive oil and sprinkle with garlic powder if desired. Spread the fig jam over the dough until lightly but fully covered. Add the mozzarella cheese first and then top with the prosciutto.
- Slide finished pizza onto the pizza stone and bake for 10-15 minutes. Be sure to carefully watch the oven because all ovens will cook at different rates. Sometimes it will only take 10 minutes to fully cook.
- Remove from the oven, let cool, top with fresh arugula, and serve.