Fig and Prosciutto Pizza with Fontina

This Fig and Prosciutto Pizza is the perfect blend of sweet and savory, creamy and chewy. And the Italian Fontina cheese really makes it special. This recipe was inspired by a pizza my husband had on a recent beach trip with our boys. He sent me a text with a picture raving about it and I knew we'd have to recreate it at home. I declared it should be called the Figgy Piggy, only to later realize there are several restaurants that already have pizzas and sandwiches by that name, darn it. But call it whatever you want, just promise me you'll make it!

What you'll need for this Fig and Prosciutto Pizza

This recipe makes 2 12-inch pizzas - if you want just one, simply divide the ingredients. You can still make the full dough recipe and stash the extra in the fridge or freezer for next time.

Pizza Dough:

I use my basic pizza dough for this Fig and Prosciutto Pizza, which can be ready in about 2 hours and I can make in my sleep at this point. But you could definitely use my sourdough pizza crust recipe. Just make sure to plan ahead if you choose that option. And of course, you can use some store bought dough to make this super quick and easy.

Garlic Cream Sauce:

A thick bechamel sauce flavored with garlic, plenty of black pepper, and parmesan. Recipe below. If you really don't want to fuss with this sauce you can use a thin layer of softened cream cheese or ricotta. Just make sure to sprinkle in some garlic powder and black pepper as those savory flavors really add to this pizza. They balance the sweetness of the figs and the saltiness of the prosciutto.

Fig Jam:

This was one of my added touches to this fig and prosciutto pizza. Instead of just dried figs, I wanted to add an extra figgy element. I shared a video for this pizza on Instagram where I spread a thin layer of jam before adding the cream sauce. After making it a few more times since making that video, I actually prefer to place little blobs of jam around on top of the white sauce as you see in these photos. You can find fig jam or preserves on the peanut butter and jelly aisle or often by the specialty cheeses.

Cheese:

I use a blend of shredded mozzarella and cubed Fontina Val d'aosta. It is real Italian Fontina cheese and one of my top favorite cheeses of all time. If you can't find Italian Fontina, you can use a domestic one - I know in the U.S. there are a few domestic fontinas, I'm not sure about other countries. The domestic fontina will be much more mild but still creamy and delicious. And if you can't find any Fontina, use gruyere or just use all mozzarella. I like to do a sprinkle of grated parmesan too, making sure to get plenty on the edge of the crust.

Dried figs & Prosciutto:

Figs: Any kind you like, chopped into fairly small pieces. Make sure to remove the tough stems. Prosciutto: I tear little strips and place them all over. They shrink a lot while baking, so be generous.

Herbs:

I did not add any to this pizza but I think some rosemary, thyme, or sage would be very good with the figs and prosciutto. Fresh arugula on top is also very good. (make sure to add it after baking, just before serving.)

How to achieve the best crust on this fig and prosciutto pizza

I highly recommend a baking steel or pizza stone not just for this fig and prosciutto pizza but for any homemade pizza recipe. I prefer the baking steel since it can be heated to very high temperatures and can even be used with the broiler. When I know we're having pizza I will preheat the oven on the highest heat - which for me is 500 F - with my baking steel on the 2nd to top rack for at least an hour but sometimes longer. I know some people are afraid to go to 500 but unless you have a pizza oven at home, this is the best way to get a nice crusty pizza.

I hope you'll give this fun Fig and Prosciutto pizza recipe a try!

Let me know what you think! It has become a regular on our pizza night rotation, and is a fun change from tradition. xo- Anita

Fig and Prosciutto Pizza with Fontina Cheese

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This Fig and Prosciutto Pizza is incredibly delicious - the perfect blend of sweet and savory and the Fontina cheese really makes it special.

• Total Time: 30 minutes (not including dough prep)
• Yield: 2 12-inch pizzas

Ingredients

Recipe makes 2 pizzas - my dough recipes are linked below or you can use store bought.

Basic Pizza Dough

Sourdough Pizza Dough

For garlic cream sauce:

• 3 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• 1 teaspoon garlic powder
• ½ cup grated parmesan cheese
• ¼ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For two pizzas:

• 2 balls of pizza dough, about 1 lb each
• 1 cup garlic cream sauce
• ½ cup fig jam
• 2 cups shredded Mozzarella Cheese
• 2 cups cubed Fontina cheese
• 1 cup chopped dried figs, stems removed
• 12 slices Prosciutto
• ½ cup Grated Parmesan Cheese

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Instructions

1. First make the cream sauce by melting butter in a medium skillet over medium heat. Once butter is melted, add flour and stir to combine. Add milk slowly, stirring to avoid lumps - I like to switch to a whisk at this point. Cook until sauce is thickened then stir in salt, pepper, garlic powder, and parmesan cheese. Set aside to cool while you prepare the pizzas. (this can be made a day or two in advance and stored in the fridge)
2. About an hour before baking pizzas, preheat oven to 500 F with a pizza stone or baking steel inside.
3. Place one dough ball onto floured parchment and press or roll into a 12 inch circle. 
4. Spread a thin layer of garlic cream sauce all over dough, about ½ cup, leaving a thin border for the crust.
5. Next, add little spoonfuls of jam all over white sauce, about ¼ cup. 
6. Cover pizza with a layer of mozzarella and fontina, about a cup of each.
7. Top the cheese layer with ½ cup dried figs, 6 slices prosciutto, and ¼ cup of parmesan - make sure to get some of the parm on the exposed edges of the crust.
8. Using a pizza peel or thin baking sheet, transfer pizza and parchment into oven onto the preheated surface.
9. Bake for 7-10 minutes until crust is browned and toppings are bubbling. I usually do 7-8 but my oven runs pretty hot.
10. Remove from oven and repeat with second ball of dough and remaining ingredients.

Slice and enjoy!

Notes

If you really don't want to fuss with the cream sauce you can use a thin layer of softened cream cheese or ricotta, but make sure to sprinkle in some garlic powder and black pepper as those flavors really add to this pizza.

• Author: anita | wild thistle kitchen
• Prep Time: 20 minutes (not including dough)
• Cook Time: 10 minutes
• Category: pizza, dinner
• Method: baking
• Cuisine: American