Since figs came into season a few weeks ago, I have been dying to make this delicious sweet and savory Fig and Prosciutto Pizza Recipe with Arugula! This thing is loaded with flavor and is sure to be a palette pleaser! It’s weird because you don’t really think about putting fruit on pizza, but dang I’ve seen everything under the sun, from blue berries to strawberries, you name it it’s going on a pizza! However, I don’t want to confuse you because this Fig and Prosciutto Pizza Recipe with Arugula is really good. There is such a nice balance of saltiness, sweetness and savory that it will literally shock you at how good it is.
Fig and Prosciutto Pizza Recipe with Arugula
For the Pizza Dough:
- 4 1/2 cups of chilled unbleached high-gluten bread or all-purpose flour + more for dusting
- 1 3/4 teaspoons of Kosher salt
- 1 teaspoon of sugar
- 1 teaspoon of instant yeast
- 1/4 cup of olive oil + more for coating
- 1 3/4 cups of ice cold water
- cornmeal for dusting
For the Pizza:
- 1 tablespoon of olive oil
- 4 fresh figs cut into wedges
- 4 slices of prosciutto ham cut into thirds
- 2 ounces of buffalo mozzarella cut into thin slices
- 1/4 cup of shaved Parmesan cheese
- 1 cup of fresh arugula leaves
- Kosher salt and fresh cracked pepper to taste
Pizza Dough: Using the hook attachment in a kitchen aid mixer on low speed blend flour, salt, sugar and yeast. Next, slowly drizzle in olive oil until combined and then slowly drizzle in cold water.
Once combined turn it to medium speed and mix for 5 to 7 minutes. Once combined add to a flour dusted surface and form small dough balls (should be 4 individual balls) and place them on a flour dusted pan lined with parchment paper. Next, our a little olive oil over the top of each dough ball, wrap the pan completely and place in the refrigerator over night. After resting, simply roll the dough out on a flour dusted surface using your hands and knuckles (Do not use a rolling pin as it will not work that well, you need to stretch the dough using your hands). NOTE: This recipe is only for 1 pizza - freeze the other 3 dough balls.
When the dough is rolled out brush on olive oil. Next, evenly spread the prosciutto ham and buffalo mozzarella. Top off with figs and transfer to a pizza stone or a sheet pan dusted with corn meal on 500° for 8 to 12 minutes. NOTE: If using a stone place it in the oven during the preheat process.
Once the pizza is cooked, top off with arugula, Parmesan cheese, salt and pepper. Cut into slices and serve!