Figgy Piggy Recipe
A fig sauce base topped with prosciutto, ricotta and wild arugula with an everything bagel seasoned crust.
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Ingredients
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Crust / Base
Fig Sauce
Toppings / Assembly
Finish / Optional
Method
Crust / Base
- 1
Activate yeast and make dough
In a small bowl, combine warm water, warm milk, sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy. In a mixing bowl, whisk together flour and salt. Add foamy yeast mixture and olive oil to the flour. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon more flour.
- 2
First rise
Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled, about 45–60 minutes.
- 3
Shape and season crust
Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. Punch down dough and roll or stretch into a roughly 10–11 inch round on a piece of parchment. Brush the surface lightly with 1 teaspoon olive oil, then sprinkle everything bagel seasoning evenly over the edges and lightly onto the center so crust picks up the seasoning. Use your fingertips to press the seasoning into the dough gently so it adheres.
Fig Sauce
- 4
Cook figs into a sauce
In a small saucepan over medium heat, combine quartered figs, 1/4 cup water, light brown sugar and balsamic vinegar. Bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer 8–10 minutes until figs soften and mixture thickens slightly.
- 5
Finish fig sauce
Remove from heat and stir in butter, lemon juice, thyme leaves, salt and pepper. Use a fork or immersion blender to mash the figs to a spreadable but slightly chunky consistency (you want texture). Taste and adjust seasoning—add a touch more vinegar or sugar if needed. Let cool 5 minutes so it will spread without making the dough soggy.
Toppings / Assembly
- 6
Pre-bake crust (optional for crispier base)
If you prefer a crisper bottom, slide the parchment and shaped dough onto the hot stone or sheet and bake 4–5 minutes to set the crust. Remove from oven to add toppings. If skipping pre-bake, proceed directly to spreading sauce and bake slightly longer.
- 7
Assemble pizza
Spread the fig sauce evenly over the dough, leaving a 1/2-inch rim. Dollop ricotta in three or four spoonfuls and gently spread to leave some fig visible (about 1 cup ricotta total). Tear or arrange prosciutto slices over the surface in large pieces so they roast slightly. Drizzle a little olive oil (about 1 tsp) over the toppings.
- 8
Bake
Bake on the hot stone or baking sheet at 475°F (245°C) for 8–12 minutes until crust is golden and edges are blistered and prosciutto looks crisp at the edges. If you pre-baked, total bake time will be about 6–9 minutes; if not, 10–12 minutes. Watch closely to avoid burning the everything seasoning.
Finish / Serve
- 9
Dress arugula
While the pizza bakes, toss wild arugula with 1 tablespoon extra-virgin olive oil, 1 teaspoon honey, lemon zest, 1/4 teaspoon sea salt and freshly cracked black pepper to taste. This lightly sweet, bright dressing balances the fig and prosciutto.
- 10
Top and finish
When pizza is out of the oven, immediately scatter the dressed arugula over the hot pizza so it wilts slightly. Sprinkle shaved Parmigiano-Reggiano and a pinch of chili flakes if using. Let pizza rest 2 minutes, slice, and serve warm.