Crispy Fig Prosciutto Pizza

I never thought I’d be the type of person to put figs on pizza, but here we are. Growing up, pizza meant pepperoni or maybe some veggies if we were feeling healthy. But then I tried the sweet and salty combo of figs with prosciutto at a little restaurant in Portland, and it completely changed my mind about what pizza could be.

The thing about fig and prosciutto pizza is that it sounds fancy, but it’s actually pretty simple to make at home. You’ve got the creamy mozzarella and crème fraîche as your base, then you add the salty prosciutto and sweet figs. A drizzle of honey and balsamic at the end ties it all together. It’s the kind of pizza that makes people think you spent way more time on it than you actually did.

What Kind of Figs Should I Use?

Fresh figs are what you want for this pizza, and the good news is that most varieties will work great here. Black Mission figs are probably the most common at grocery stores and have a nice sweet flavor that pairs well with the salty prosciutto, but Brown Turkey or Calimyrna figs are also excellent choices. When picking out your figs, look for ones that are soft to the touch but not mushy, and avoid any with visible bruising or splits in the skin. If fresh figs aren’t available in your area, you can use dried figs in a pinch – just slice them thin and maybe soak them in a little warm water for a few minutes to soften them up before topping your pizza.

Options for Substitutions

This pizza is pretty forgiving when it comes to swapping ingredients:

• Pizza dough: Store-bought dough works great, but you can also use naan bread, flatbread, or even pita for a quicker option. Just adjust your cooking time since these alternatives cook faster.
• Creme fraiche: If you can’t find creme fraiche, sour cream mixed with a splash of heavy cream makes a good substitute. You could also use ricotta cheese for a slightly different but still creamy base.
• Prosciutto: Other thinly sliced cured meats like serrano ham or speck work well here. For a budget-friendly option, try crispy bacon or pancetta.
• Fresh figs: When figs aren’t in season, dried figs work if you soak them in warm water for 10 minutes first. You could also try sliced pears or peaches for a similar sweet element.
• Mozzarella: Fresh mozzarella, low-moisture mozzarella, or even fontina cheese all melt nicely on pizza. Just stick with a good melting cheese to get that stretchy, gooey texture.
• Balsamic glaze: Make your own by simmering regular balsamic vinegar with a teaspoon of honey until it reduces and thickens, about 10 minutes.

Watch Out for These Mistakes While Baking

The biggest mistake when making fig prosciutto pizza is adding the prosciutto before baking, which turns it tough and chewy instead of keeping it delicate – always add it after the pizza comes out of the oven so it stays tender and slightly crispy around the edges.

Another common error is overloading the pizza with toppings, especially the creme fraiche, which can make your crust soggy and prevent it from getting that crispy bottom you want – stick to a thin layer and leave about half an inch around the edges bare.

Don’t forget to let your pizza dough come to room temperature for at least 30 minutes before rolling, as cold dough will snap back and refuse to stretch properly, making it nearly impossible to shape.

Finally, resist the urge to slice your figs too thick, as they won’t soften properly in the short baking time – aim for quarter-inch slices that will caramelize slightly and blend better with the other toppings.

What to Serve With Fig Prosciutto Pizza?

This pizza is pretty filling on its own, but I love serving it with a simple arugula salad dressed with lemon juice and olive oil – the peppery greens balance out the sweetness of the figs perfectly. A light Caesar salad also works great if you want something a bit more substantial. If you’re making this for a dinner party, consider starting with a charcuterie board featuring some olives, nuts, and extra cheese to keep everyone happy while the pizza bakes. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the salty prosciutto and sweet figs, making the whole meal feel a little fancy without much extra effort.

Storage Instructions

Store: Leftover fig prosciutto pizza keeps well in the fridge for up to 3 days. Just wrap individual slices in foil or store them in an airtight container with parchment paper between the pieces to keep them from sticking together.

Reheat: For the best results, reheat your pizza in the oven at 350°F for about 8-10 minutes until the cheese gets melty again. You can also use a skillet on medium heat with a lid to crisp up the bottom while warming the toppings. I don’t recommend the microwave for this one since it’ll make the crust soggy and the prosciutto chewy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 65-75 g
• Fat: 65-75 g
• Carbohydrates: 220-240 g

Ingredients

For the pizza:

• 1 lb pizza dough (refrigerated)
• All-purpose flour for dusting
• 1/3 cup creme fraiche
• 8 oz fresh mozzarella (sliced into 1/4-inch rounds)
• 8 slices prosciutto
• 7 fresh figs (quartered lengthwise)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey

For the garnish:

• 2 tablespoons aged balsamic glaze
• 1/4 cup fresh basil leaves
• 1/4 teaspoon flaky sea salt

Step 1: Prepare Your Workspace and Preheat

• All-purpose flour for dusting

Heat your oven to 550°F and position a rack in the upper third—this high heat will give you a crispy crust and nicely charred edges.

If you have a pizza stone, place it in the oven now so it preheats thoroughly.

Dust a work surface generously with all-purpose flour and have all your toppings prepped and within arm’s reach before you start working with the dough, since everything moves quickly once the pizza goes in the oven.

Step 2: Shape and Dress the Dough Base

• 1 lb pizza dough
• 1/3 cup creme fraiche
• 8 oz fresh mozzarella

Remove the pizza dough from the refrigerator and let it sit for 2-3 minutes to relax slightly—this makes stretching easier.

Gently stretch and shape the dough into a round about 12 inches in diameter, working from the center outward and letting gravity help.

Transfer it to a flour-dusted pizza peel or baking sheet.

Spread the crème fraîche evenly across the dough, leaving a small border for the crust, then arrange the mozzarella slices in slightly overlapping layers.

I like to use crème fraîche instead of traditional tomato sauce because its tanginess and richness balance the salty prosciutto and sweet figs beautifully.

Step 3: Top and Bake the Pizza

• 8 slices prosciutto
• 7 fresh figs
• 2 tablespoons extra virgin olive oil

Arrange the prosciutto slices loosely over the mozzarella—they don’t need to cover every inch, as gaps let the cheese brown nicely.

Scatter the fig quarters evenly across the surface, drizzle the entire pizza with extra virgin olive oil, and immediately transfer to your preheated pizza stone or oven-safe baking sheet.

Bake for 7-10 minutes until the crust is golden brown and the cheese is bubbling and starting to brown at the edges.

I keep a close eye on the pizza in the last couple minutes because ovens vary—you want the crust crispy but not charred.

Step 4: Finish with Sweet and Fresh Flavors

• 2 tablespoons aged balsamic glaze
• 1/4 cup fresh basil leaves
• 1/4 teaspoon flaky sea salt
• 1 tablespoon honey

Remove the pizza from the oven and immediately drizzle the aged balsamic glaze in a light crisscross pattern across the top—the heat helps it caramelize slightly and become even more fragrant.

Scatter the fresh basil leaves over the surface while the pizza is still warm (the heat will gently wilt them and release their aroma), then finish with a delicate sprinkle of flaky sea salt to enhance all the flavors.

Let the pizza rest for 1-2 minutes before slicing so the cheese sets slightly and holds everything together.

Crispy Fig Prosciutto Pizza

Delicious Crispy Fig Prosciutto Pizza recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 8 slices

Calories: 1900

Ingredients Method

Ingredients

  

For the pizza:

• 1 lb pizza dough (refrigerated)
• All-purpose flour for dusting
• 1/3 cup creme fraiche
• 8 oz fresh mozzarella (sliced into 1/4-inch rounds)
• 8 slices prosciutto
• 7 fresh figs (quartered lengthwise)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey

For the garnish:

• 2 tablespoons aged balsamic glaze
• 1/4 cup fresh basil leaves
• 1/4 teaspoon flaky sea salt

Method

 

1. Heat your oven to 550°F and position a rack in the upper third—this high heat will give you a crispy crust and nicely charred edges. If you have a pizza stone, place it in the oven now so it preheats thoroughly. Dust a work surface generously with all-purpose flour and have all your toppings prepped and within arm's reach before you start working with the dough, since everything moves quickly once the pizza goes in the oven.
2. Remove the pizza dough from the refrigerator and let it sit for 2-3 minutes to relax slightly—this makes stretching easier. Gently stretch and shape the dough into a round about 12 inches in diameter, working from the center outward and letting gravity help. Transfer it to a flour-dusted pizza peel or baking sheet. Spread the crème fraîche evenly across the dough, leaving a small border for the crust, then arrange the mozzarella slices in slightly overlapping layers. I like to use crème fraîche instead of traditional tomato sauce because its tanginess and richness balance the salty prosciutto and sweet figs beautifully.
3. Arrange the prosciutto slices loosely over the mozzarella—they don't need to cover every inch, as gaps let the cheese brown nicely. Scatter the fig quarters evenly across the surface, drizzle the entire pizza with extra virgin olive oil, and immediately transfer to your preheated pizza stone or oven-safe baking sheet. Bake for 7-10 minutes until the crust is golden brown and the cheese is bubbling and starting to brown at the edges. I keep a close eye on the pizza in the last couple minutes because ovens vary—you want the crust crispy but not charred.
4. Remove the pizza from the oven and immediately drizzle the aged balsamic glaze in a light crisscross pattern across the top—the heat helps it caramelize slightly and become even more fragrant. Scatter the fresh basil leaves over the surface while the pizza is still warm (the heat will gently wilt them and release their aroma), then finish with a delicate sprinkle of flaky sea salt to enhance all the flavors. Let the pizza rest for 1-2 minutes before slicing so the cheese sets slightly and holds everything together.