Fig and prosciutto pizza is one of my favorite ways to enjoy a quick dinner with just a few simple ingredients layered for big flavor. It mixes sweet, salty, and fresh tastes on a crust that’s crisp on the outside but chewy inside.
This fig and prosciutto pizza recipe solves soggy crusts, dried prosciutto, and flavor loss during reheating for easy, quick meals with fresh, layered ingredients and textures.
I’ve often struggled with soggy crusts or dried-out prosciutto, so I worked on this fig prosciutto recipe to fix those issues. Adding toppings at the right time and choosing cheeses carefully has made a big difference—this pizza doesn’t lose its charm when reheated or thrown together on a busy weeknight.
What really makes this recipe reliable is the clear timing and layering, all kept under 20 minutes in the oven. You get the warm aroma of fresh thyme and honey without waiting forever, and the crust holds up nicely without getting soggy or tough.
If you love pizzas with interesting flavors, this joins my bruschetta recipe in our weekly rotation, which always impresses with fresh herbs and easy steps.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of regular pizza dough containing wheat flour and gluten proteins.
- The recipe contains mozzarella and goat cheese, so it is unsuitable for dairy-free diets without cheese substitutes.
- This recipe is not vegan because it includes prosciutto, mozzarella, and goat cheese from animal sources.
- This recipe is not keto or low-carb due to the pizza dough and natural sugars in fresh and dried figs.
- The recipe is nut-free as none of the ingredients include tree nuts or peanuts in this fig prosciutto pizza.
Why You Will Love This Recipe
- Well-balanced flavors and textures
This fig and prosciutto pizza mixes fresh figs and dried figs to add juicy and concentrated flavors. Layered with goat and mozzarella cheese plus caramelized onions, it hits sweet, salty, and savory notes in every bite. - Careful baking keeps toppings fresh
Partially baking the crust first helps the base crisp up, while adding prosciutto and herbs after baking keeps them tender and aromatic without drying out, so you get the best texture throughout. - Bright, fresh touches make a difference
Lemon zest and fresh thyme bring lightness and a subtle herbal lift that cuts through the richer cheeses and honey drizzle. These small additions keep the flavor from feeling heavy. - Easy to store and enjoy later
Leftovers hold up well in the fridge and reheat nicely in the oven to keep the crust crisp, which means you can prepare this ahead or enjoy it again without losing quality.
Fig and Prosciutto Pizza
- Prep Time: 10 minutes
- Cool Time: 0
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: dinner
- Method: baking
- Cuisine: Italian
- Diet: non-vegetarian
Description
A delightful fig and prosciutto pizza that balances sweet and savory flavors with a crispy crust.
Ingredients
- 12 ounces pizza dough at room temperature
- 6 fresh figs, thinly sliced
- 1/4 cup dried figs, chopped
- 4 ounces prosciutto, thinly sliced
- 6 ounces shredded mozzarella cheese
- 3 ounces goat cheese, crumbled
- 1 cup caramelized onions (see notes for preparation)
- 1 tablespoon extra virgin olive oil, plus more for brushing
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon lemon zest (freshly grated)
- 1 tablespoon honey (raw or mild)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat your oven to 450°F and let it come to temperature fully. On a floured surface, stretch the pizza dough into a 12-inch circle. Place it on a pizza stone or baking sheet. Lightly brush the dough with olive oil. Using a fork, gently prick the dough surface to prevent large air pockets during baking.
- Bake the dough alone for 5 minutes. This short blind bake firms up the crust, giving it a head start on crispness and helping prevent soggy spots once toppings are added.
- Remove the crust from the oven. Spread the shredded mozzarella evenly over the surface. Then, sprinkle crumbled goat cheese in evenly spaced small clusters. Top with the caramelized onions over the cheeses.
- Arrange the fresh fig slices and chopped dried figs evenly on top of the cheese and onion mixture. Sprinkle the lemon zest evenly and grind black pepper over the pizza.
- Return the pizza to the oven for 8 to 10 minutes. Bake until the cheese is melted and bubbly and the crust edges turn a golden brown.
- Once out of the oven, immediately lay the prosciutto slices across the hot pizza. The residual heat will warm the meat gently without drying it out or making it crispy.
- Finish by drizzling honey over the whole pizza right before slicing and serving. This adds a soft, natural sweetness that brings the flavors together without making the pizza sticky or overly sweet.
Notes
- Caramelized onions: Prepare these ahead by cooking thinly sliced onions in olive oil over low heat for 20 to 25 minutes until golden and soft. This slow cooking brings out deep sweetness and prevents burning while baking the pizza.
- Olive oil: Using extra virgin olive oil for brushing the crust helps promote a golden brown color and adds subtle flavor. Apply sparingly to avoid a soggy crust.
- Lemon zest: Use freshly grated zest from a firm lemon. Avoid the bitter white pith beneath the skin, which can add harsh bitterness to the pizza.
- Prosciutto: Thinly sliced prosciutto works best to keep it tender and flavorful when added after baking. Thicker cuts tend to dry out or become chewy when exposed to heat too long.
- Using fresh and dried figs: Combining both gives a fuller fig flavor. Fresh figs keep the pizza juicy, while dried figs contribute concentrated sweetness and chewiness.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet in a 375°F oven for 5 to 7 minutes to restore crust crispness. Avoid microwaving if possible, as it can turn the crust soggy.
- Variations: Goat cheese can be replaced with ricotta for a milder profile. For vegetarian needs, omit prosciutto and consider adding toasted walnuts for texture. Gluten-free dough substitutes work well if needed, but make sure it resembles standard dough to prevent crumbling.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
Ingredient Notes
- Pizza dough: Choose dough that’s at room temperature for easier stretching. If gluten-free is needed, pick a good measure-for-measure flour with xanthan gum so the crust won’t crumble.
- Fresh figs: Look for figs that are soft but not mushy, with no bruises. Thin slices keep them juicy without weighing the crust down.
- Dried figs: Use chopped dried figs to add concentrated fig flavor without extra moisture. Pick ones that feel pliable rather than rock hard.
- Prosciutto: Thin, evenly sliced prosciutto works best to warm gently on the pizza without drying out. Avoid thick cuts to keep it tender and flavorful.
- Mozzarella cheese: Fresh shredded mozzarella melts well and adds mild creaminess. Avoid pre-shredded varieties with anti-caking agents for better melt and texture.
- Goat cheese: Crumbled goat cheese adds a subtle tang that balances the sweetness. Use fresh varieties and spread evenly to avoid clumps.
- Caramelized onions: Slowly cooked sliced onions add sweet depth. Prepare ahead by cooking over low heat until golden and soft to keep them from burning on the pizza.
- Olive oil: Use extra virgin olive oil for brushing the crust—it helps browning and adds subtle flavor. Brush thinly to prevent sogginess.
- Fresh thyme: Pick small tender leaves and chop finely. Sprinkle after baking for a fresh herbal note that lifts the rich toppings.
- Lemon zest: Use freshly grated zest from a firm lemon, avoiding the bitter white pith. It adds brightness and cuts through heavier flavors.
- Honey: Drizzle raw or mild honey after baking to add a gentle sweetness that works better than fig preserves without overpowering.
- Black pepper: Freshly ground black pepper adds a mild kick. Sprinkle sparingly at the end to preserve its aroma and keep flavors balanced.
Recipe Baking Tips
- If crust bubbles during prebaking, gently press with a fork before the 5-minute mark to keep it even and prevent large air pockets from forming.
- If figs darken too quickly, tent the pizza loosely with foil about 6 minutes into baking to avoid burning while cheese melts fully.
- For prosciutto that stays tender, add slices immediately after the 8-10 minute baking, allowing residual heat to warm without crisping.
- If crust feels soggy after baking, reheat leftover pizza at 375°F for 5-7 minutes on a baking sheet to restore crispness without drying toppings.
- When caramelized onions are not sweet enough, cook sliced onions over low heat for 20-25 minutes, stirring every 5 minutes until deep golden color develops.
Serving Suggestions
Serve fig and prosciutto pizza with a simple arugula salad tossed in lemon vinaigrette. You can also pair it with roasted Brussels sprouts or garlic sautéed green beans.
Offer a side of gluten-free garlic bread or sliced heirloom tomatoes with fresh basil for additional flavors and textures.
Use leftover fig and prosciutto pizza slices to top a mixed greens salad or chop and add to a grain bowl with quinoa and roasted vegetables. You can add warm goat cheese croutons or olives to the salad.
Try adding slices to a savory tart or layering in a flatbread wrap with hummus and spinach to change up the meal.
Top fig and prosciutto pizza with balsamic glaze or a drizzle of honey for extra depth. A light spread of ricotta or goat cheese works well as a finishing touch.
Serve with black pepper or a sprinkle of lemon zest on the side for guests who want added brightness or spice.
Recipe variations
- You can use goat cheese instead of ricotta to add a tangy creaminess that complements fresh figs and prosciutto well, using about 3 ounces crumbled over the pizza.
- Add 1 cup of caramelized onions to provide a subtle sweetness and savory layer that enhances the fig and prosciutto flavors without overpowering the cheese blend.
- Either fresh figs or a mix of fresh and 1/4 cup chopped dried figs can be used to vary sweetness and texture; both options work well baked at 450°F for 8-10 minutes.
- If using this recipe for more guests, double the ingredients to create two 12-inch pizzas, adjusting baking time slightly and serving alongside a simple salad or my homemade Gluten-Free Lemon Zucchini Bread.
Save This Recipe!
How to Store?
To keep your fig and prosciutto pizza fresh and delicious, follow these storage tips:
Room Temperature: Store the fig prosciutto pizza in an airtight container at room temperature up to 2 days to maintain texture and flavor.
Refrigeration: Use an airtight container to refrigerate leftover fig and prosciutto pizza up to 4 days, preserving freshness and preventing drying.
Freezing: Wrap pizza slices in plastic wrap, place in a freezer container, freeze up to 1 month; thaw at room temperature before reheating.
Other Recipes You’ll Love
- Gluten Free Chocolate Chip Cookies
- Gluten Free Almond Cake
- Gluten Free Chocolate Shortbread Cookies
- Gluten Free Lemon Zucchini Bread
Fig and prosciutto pizza features pizza dough topped with fresh and dried figs, caramelized onions, mozzarella, goat cheese, honey, olive oil, fresh thyme, lemon zest, and black pepper, finished with prosciutto.
Prosciutto is best placed on pizza immediately after baking to keep its tender texture and meld with the warm pizza.
Figs pair well with savory toppings like cheese and prosciutto on pizza.
Prosciutto pizza pairs well with olive oil, fresh mozzarella, arugula, and balsamic vinegar.
Prosciutto is made from pork legs cured with salt and aged to remove moisture, making it safe to eat raw.
Yes. Prosciutto is cured and aged to be safely eaten without cooking.
Yes. Prosciutto is a classic Italian pizza topping combined with cheese and greens like arugula.
Yes. Italian fig pizza uses pizza dough, ripe figs, caramelized onions, arugula, and cheeses like Gorgonzola and Fontina.
Cheeses like sharp stilton and creamy brie pair well with figs.
Cut figs by removing stems, halving, then slicing each half into thirds before spreading with caramelized onions and goat cheese.
Yes. Prosciutto can be baked at 350°F on parchment for about 13 minutes until crisp.
Yes. Prosciutto pairs well with mozzarella, including smoked mozzarella, in simple appetizers.
If you enjoyed this fig and prosciutto pizza or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
