Fig & Prosciutto Pizza Recipe

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a countertop pizza oven, preheat per manufacturer's instructions.

Lightly dust a work surface with the 2 tbs flour. Stretch or roll the pizza dough to a 12–14 inch round, leaving a slightly thicker edge for the crust. Transfer to a piece of parchment paper or a well-floured pizza peel.

Brush the outer 1/2-inch of the dough lightly with 1 tbs olive oil to promote browning.

In a small bowl, combine 3 tbs fig jam with 1 tsp water. Stir until smooth; add 1 tsp lemon juice if you want a brighter counterpoint to the sweetness. Adjust to a spreadable consistency.

Using the back of a spoon, spread the fig mixture evenly over the dough, stopping about 1/2 inch from the edge to leave the crust exposed. Use a light hand so the pizza doesn't become soggy.

Evenly distribute 1.5 cups shredded/torn whole-milk mozzarella over the fig layer, leaving space at the edge for the crust.

If desired, season the cheese lightly with the 1/4 tsp freshly ground black pepper.

Carefully slide the parchment with the assembled pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) until the crust is golden and the cheese is bubbly and slightly browned, about 8–12 minutes depending on oven and stone temperature. Rotate once halfway through if necessary for even browning.

Remove the pizza from the oven using the peel or by lifting the parchment onto a cutting board. Let rest 1–2 minutes before adding cold toppings.

Tear or drape 4 slices of prosciutto over the hot pizza in an even layer. The residual heat will warm but not overly cook the prosciutto, preserving its delicate texture.

Toss 1 cup baby arugula with 1 tsp extra-virgin olive oil and a pinch of coarse sea salt to lightly dress it.

Pile the dressed arugula onto the center of the pizza, then shave about 1 oz Parmigiano-Reggiano over the top.

Drizzle 2 tbs balsamic glaze in a thin zigzag over the pizza. If you prefer to make your own glaze, simmer 1 cup balsamic vinegar over medium-low heat until reduced to about 1/4 cup and syrupy (about 15–20 minutes), then cool before using.

Finish with a final light sprinkle of coarse sea salt and a crack of black pepper to taste. Slice into 6–8 pieces and serve immediately.