Fig Pizza with Prosciutto, Balsamic & Arugula

4.34 from 3 votes
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Fig Pizza with Prosciutto, Balsamic & Arugula

Fig pizza is a deliciously sweet and savory pizza recipe with gourmet flair. My fig pizza recipe is spread with fig jam and topped with fresh mozzarella, prosciutto, arugula, and a balsamic glaze. It’s got so many unique flavors bursting through—I can’t get enough.

Fresh arugula adds a nutty and peppery finish that compliments the smokey, salty prosciutto and slightly sweet fig jam. A fancy pizza like this just has to be made with creamy fresh mozzarella and of course a tangy balsamic reduction. It’s one of our all-time favorite pizzas.

Balsamic works well drizzled over chicken caprese, and combined with red wine it is perfect on filet mignon. If you’re looking for something just a little less tangy, then a blueberry glaze might be more your style.

How to Make A Balsamic Reduction

Making your own balsamic glaze is easy—it just takes time (10-15 minutes) and patience. Balsamic glaze is made by simmering balsamic vinegar until it reduces and thickens. Some recipes call for sugar for a little extra sweetness. This is optional but I prefer it.

Add balsamic vinegar to a small saucepan and bring it to a boil. Reduce the heat and simmer until reduced by half or desired thickness is reached. The glaze will continue to thicken as it cools.

If you don’t want to go through the hassle of making your own balsamic glaze, you can purchase it at the grocery store. There are a lot of options and flavors and they usually come in a handy squeeze bottle for easy drizzling. This condiment also has a long shelf life so it’s a worthwhile purchase.

Cooking Pizza With A Pizza Stone

The key to great homemade pizza is high cooking temps. A pizza stone is a great means of transforming your oven into a very hot atmosphere. Pizza stones render fluffy crust that cooks very quickly in the oven. You can learn some more in-depth pizza stone specifics here.

Always heat the pizza stone up for 1 hour in the oven at 500°F before baking. The very hot surface renders a perfectly cooked crust similar to a very hot brick oven. Pizza stones also require a pizza peel. These come in all shapes and sizes and are made of wood or metal. Here are a few good tips from on using a pizza peel.

Be sure to use plenty of flour or semolina flour on your pizza peel/dough before placing the dough on the peel. This helps the pizza slide onto the stone and is guaranteed to not stick if you use liberal amounts.

Tips For Cooking Fig Pizza

  • Slice mozzarella thin. Mozzarella should 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. It’s creamier and more delicious.
  • A little fig jam goes a long way, you want enough to lightly coat the entire pizza. Usually, 4-5 heaping tablespoons will do the trick.
  • ALWAYS add the arugula after the pizza has been cooked. If you bake the pizza with arugula on it, it will wither and taste horrible.
  • Assemble your pizza right on the peel if using a pizza stone. There’s no transferring a pizza from the counter to the peel without getting into some trouble.

More Pizza Recipes

Fig Pizza with Prosciutto, Balsamic & Arugula
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4.34 from 3 votes

Fig Pizza with Prosciutto, Balsamic & Arugula

Servings: 4
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Fig pizza made with fig jam and topped with fresh mozzarella, prosciutto, arugula, and a balsamic reduction.


  • 18-20 ounces of pizza dough
  • 4-5 heaping spoonfuls of fig spread/jam, 1/2 cup
  • 3 slices prosciutto
  • 6-8 1/4 inch slices fresh mozzarella, I use half of an 8-ounce mozzarella ball
  • 1-2 cups fresh arugula, or to taste
  • 2-3 tablespoons of balsamic reduction
  • 1/4 cup semolina flour, or flour, for pizza peel

Balsamic reduction (yields 1/2 cup)

  • 1 cup balsamic vinegar
  • 1 teaspoon brown sugar


  • 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 flour/semolina flour onto the pizza peel and spread evenly to prevent the dough from sticking.
  • Transfer the dough onto the peel. Spread a thin coating of fig jam over the dough until lightly but fully covered. Leave a 1.5-inch crust around the exterior. The back of a spoon works best. Add the mozzarella cheese first and then top with pieces of torn prosciutto.
  • Slide the 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 and let cool for 5 minutes. Top with fresh arugula and a drizzle of balsamic glaze. Serve immediately.

Balsamic reduction

  • Add balsamic vinegar and sugar to a small saucepan and bring to a boil.
  • Reduce heat to a simmer, stirring frequently so the vinegar doesn’t burn. Simmer until reduced by half or desired thickness is reached. Usually 10-15 minutes. The glaze will continue to thicken as it cools.


Making your own balsamic is easy, it just takes time and also needs to cool to be the right consistency. Store-bought balsamic tastes great and really comes in handy for pizza night. It also has a long shelf life!


Serving: 2slicesCalories: 416kcalCarbohydrates: 34gProtein: 24.4gFat: 20.1gSaturated Fat: 10.8gCholesterol: 67mgSodium: 734mgFiber: 0.7gSugar: 18.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Italian
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating


  1. 5 stars
    Awesome recipe. Pizza came out great. Very different from a tomato based pepperoni. Thanks for sharing.

  2. 5 stars
    I love this pizza! I make it with my sourdough discard and often freeze the dough to use later when I am short on time. Always comes out great!

    1. Good question – I don’t have anything on the blog yet but I use store-bought pizza dough quite a bit. Dough is important but the method is just as important. The pizza stone delivers really solid crust.

  3. Hello Scott, Your Dad gave me your Kitchen Swagger Website. Great Job!! They were here a few days ago on their ride “Northbound”. We had a little Pizza Party, although we did not cook…. “FIG + PIG”…. here’s my “version….. take yours to the next level…… after coming out of the oven, cover the pie with ARULAGA, then drizzle with BALSAMIC-REDUCTION…….. People “fight” over this one! send me your E-Mail ADDR and I’ll FWD some photos + “evidence”…. See ya, soon, steve dealy