Gettin’ figgy with it (Fig-Prosiutto Pizza)

Last night for dinner, we made a super easy fig pizza from The Pioneer Woman’s cookbook:


1 pizza dough (Martin’s refrigerated dough is supper yummy!!)

1/2 cup fig spread or fig preserves

Kosher salt

12 ounces of mozzarella (I used 8 ounces and it was plenty!!)

8 ounces of prosciutto (I used about 3 ounces, but I would put a little more than that next time)

12 ounces of arugula

Shaved Parmesan cheese (optional)

First, preheat the oven the 500 F degrees and arrange the oven rack on the lowest position

Flour surface and roll out pizza dough as thin as it’ll go. Pour on the fig spread…

Then spread it thinly all over the surface of the dough. Sprinkle the pizza lightly with kosher salt.

Lay the mozzarella slices all over the top of the spread.

Bake for 12 to 15 minutes, until the crust is the golden brown and the cheese is melted and bubbly (mine was done around 9 to 10 minutes).

Drape the prosciutto slices all over the hot pizza. This allows them to get nice and warm.

Pile on the arugula as high as you want it to go… then sprinkle on some parmesan shavings if you’d like.

Lesson learned: Next time I would chop up the arugula and prosciutto so that it’s easy to eat!

Enjoy 🙂


2 thoughts on “Gettin’ figgy with it (Fig-Prosiutto Pizza)

  1. Can’t WAIT to try this one! This would make a great vegetarian meal as well, minus the prosciutto of course! A sprinkling of extra virgin olive oil (or even just a spritz!) and balsamic vinegar would give it a little extra “zing” too! Vinegar slows the processing of sugar (which is what the crust will convert to) so it’s a good idea to incorporate vinegar into the start of as many meals as possible if your diabetic or predisposed to diabetes. Thanks, Em! : )

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