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–+ servings
Fig and Prosciutto Pizza

Fig and Prosciutto Pizza: A Sweet and Savory Culinary Treat

This Fig and Prosciutto Pizza is a delightful combination of sweet figs and savory prosciutto, topped with a creamy garlic sauce, perfect for impressing guests or enjoying a fancy meal at home.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 2 minutes
Total Time 42 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Garlic Sauce
  • 2 tablespoons butter can substitute with olive oil
  • 2 tablespoons flour use gluten-free flour if needed
  • 1 cup whole milk almond milk can be a great substitute
  • ½ teaspoon garlic powder fresh garlic can be used for more intensity
  • ¼ cup Parmesan cheese nutritional yeast for vegan versions
For the Pizza Base
  • 1 package pizza dough store-bought or homemade
  • 1 cup garlic cream sauce can be prepared in advance
For Toppings
  • ¼ cup fig preserves fresh figs can be used if available
  • 1 cup mozzarella cheese substitute with vegan mozzarella if desired
  • ¼ cup Fontina cheese Gruyère can be used for variation
  • ¼ cup dried figs fresh figs could be an alternative
  • 4 slices prosciutto turkey bacon is a lighter alternative
  • ¼ cup grated Parmesan cheese can be omitted for a lighter pizza

Equipment

  • Oven
  • Saucepan
  • Pizza stone
  • Baking sheet
  • Rolling Pin
  • Parchment Paper

Method
 

Preparation Steps
  1. In a saucepan over medium heat, melt 2 tablespoons of butter until bubbling. Gradually whisk in 2 tablespoons of flour to create a roux, cooking for about 1 minute.
  2. Slowly pour in 1 cup of whole milk, stirring continuously until the sauce thickens, around 5–7 minutes. Mix in ½ teaspoon of garlic powder, ¼ cup of grated Parmesan cheese, and season with salt and pepper. Set aside to cool.
  3. Preheat your oven to 500°F (260°C) with a pizza stone inside about 1 hour before baking.
  4. On a lightly floured surface, roll out your pizza dough into a 12-inch circle, maintaining a slightly thicker border for the crust.
  5. Spread a generous layer of the garlic cream sauce over the rolled-out dough, leaving the crust bare. Dot with fig preserves.
  6. Layer on mozzarella and Fontina cheese, then scatter chopped dried figs and slices of prosciutto. Finish with additional Parmesan cheese.
  7. Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 7–10 minutes until the crust is golden brown and cheese is bubbly.
  8. After baking, let the pizza cool for a couple of minutes, then slice into wedges and serve warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 1mgCalcium: 250mgIron: 1mg

Notes

Add prosciutto in the last 3-5 minutes of baking to maintain its delicate texture. Use a thin layer of fig jam to prevent an overly sweet pizza. Ensure dough is at room temperature to ease stretching.

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