Spiced Fig, Prosciutto And Arugula Recipe

Preheat and prepare dough

Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside if available. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round (or your preferred shape). If using a baking sheet, lightly oil the surface or line with parchment.

Brush the stretched dough lightly with 1 tablespoon olive oil to help crisp the crust and provide a base for the cheeses.

Evenly distribute the shredded/sliced whole milk mozzarella over the dough leaving a 1/2-inch border for the crust. Dollop the whipped chèvre in small teaspoons across the pizza so each slice will have pockets of tangy goat cheese as it bakes.

Season the figs

In a small bowl, toss the halved figs with brown sugar, ground cinnamon and ground black pepper until lightly coated. This will macerate the figs slightly and meld sweet-spicy flavors.

Arrange the seasoned fig halves cut-side-up over the cheese, spacing them evenly. Tuck pieces of prosciutto among the figs and cheese so some prosciutto will crisp at the edges while some remains silky.

Make the almond pesto

In a small food processor or with a mortar and pestle, combine toasted almonds, basil leaves, minced garlic, grated Parmesan, lemon juice and salt. Pulse while streaming in about 3 tablespoons olive oil until a coarse, spreadable pesto forms. Adjust salt and lemon to taste. The pesto should be loose enough to spoon but not watery.

Reserve about 1 tablespoon of pesto to finish; lightly dollop or smear the remaining pesto thinly across the pizza before baking (this adds concentrated herb flavor under the figs and cheese).

Place the pizza in the preheated oven on the stone or baking sheet. Bake 10–12 minutes, rotating once halfway, until the crust is golden and mozzarella is melted and bubbling and prosciutto edges are slightly crisp.

Remove the pizza from the oven and immediately top with the reserved pesto spooned in small dollops and the fresh arugula tossed briefly with lemon juice (about 1 teaspoon), a pinch of salt, and the optional lemon zest.

Drizzle honey lightly over the figs and arugula (about 1 teaspoon) and scatter a pinch of crushed red pepper if you want a faint heat. Let the pizza rest 2 minutes so the arugula wilts slightly from residual heat.

Slice and serve warm. Each slice will showcase the creamy mozzarella, tangy whipped chèvre pockets, sweet-spiced figs, salty prosciutto and bright almond pesto-arugula finish.