Description
A delightful fig and prosciutto pizza that balances sweet and savory flavors with a crispy crust.
Ingredients
Scale
- 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