Prosciutto & Fig Pizza Recipe

Activate yeast

In a small bowl combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large bowl combine flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or your hand until a shaggy dough forms.

Knead and rise

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball, coat lightly with olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1½ hours.

Shape

When doubled, gently deflate the dough and divide into two equal portions for two 10–12" pizzas (or keep whole for one large pizza). Let rest 10 minutes, then stretch or roll into desired shape on a lightly floured surface to about ¼" thickness. Place on a pizza peel dusted with semolina or a parchment-lined baking sheet if not using a peel.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack. Preheat oven to as hot as it will go (475–525°F / 245–275°C) for at least 30 minutes so the stone/sheet is thoroughly heated.

Prepare cheeses and figs

Slice the fresh mozzarella into 1/4" rounds and drain on paper towels to remove excess moisture. Crumble the goat cheese into small pieces. Trim stems from figs and slice each fig into quarters or thin wedges depending on size.

Assemble the pizza

Brush or lightly drizzle the rolled dough with 1 tablespoon olive oil. Arrange mozzarella rounds evenly, leaving some spaces for figs and prosciutto later. Scatter crumbled goat cheese and sliced figs evenly over the cheese. Sprinkle fresh thyme leaves across the pizza and season lightly with cracked black pepper.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake until crust is golden and cheese is bubbling, about 8–12 minutes depending on oven temperature and thickness of dough. Rotate once halfway through for even browning.

Finish with prosciutto and greens

Remove pizza from oven and immediately drape slices of prosciutto across the hot pizza; the residual heat will gently warm it without making it tough. Top with baby arugula tossed with 1 teaspoon olive oil and a pinch of flaky sea salt (or simply pile arugula directly and drizzle).

Garnish and serve

Drizzle balsamic reduction over the pizza in a thin zigzag (about 2 tablespoons). Add a light drizzle of honey if using, and sprinkle fresh cracked black pepper and flaky sea salt to taste. Optionally scatter red pepper flakes for heat. Let rest 1–2 minutes, slice, and serve hot.