If you’ve been here long you know how much I love making homemade pizza (and dough). I’ve got a an index full of pizzas for you to try. Today’s recipe has become a regular at our house… pizza with fig jam, prosciutto and arugula. The contrast of sweet fig spread and salty prosciutto is amazing. Add some smooth mozzarella, peppery arugula, and finish with a drizzle of balsamic glaze and it’ll be a pizza you won’t forget!

I’ve linked to the pizza dough recipe/instructions that I’ve been using for years. But sometimes I too get lazy and use store bought instead. Homemade dough is always the tastiest but these toppings are also excellent on a pita, flatbread crust, etc.

Fig Jam, Prosciutto, and Arugula Pizza

INGREDIENTS

1 recipe pizza dough
fig jam (Trader Joe’s makes a great fig spread)
mozzarella, shredded or thinly sliced (fresh mozzarella is best but low-moisture can also be used)
prosciutto, thinly sliced
cremini mushrooms, thinly sliced (optional, I love adding them for some extra nutrition and protein)
freshly grated Parmesan
baby arugula
balsamic glaze, for serving (optional)

DIRECTIONS

1. Prepare pizza dough according to recipe directions.
2. Preheat oven and pizza stone to 450 F.
3. Spread a thin layer of fig jam on the prepared crust. Top with mozzarella cheese, prosciutto*, mushrooms (if using), and a sprinkle of Parmesan.
4. Bake in preheated oven (on pizza stone) for 10-12 minutes until the crust is puffed and golden and the cheese has melted and browned.
5. Remove from the oven and top with arugula, another sprinkle of Parmesan, and drizzle with balsamic glaze (optional). Slice and serve.

*You can bake the pizza with the prosciutto on top if you like it crisp, or wait and add the prosciutto after the pizza bakes if you prefer it soft. The original recipe linked below shows it added at the end with the arugula, Parmesan, and balsamic glaze.

Makes 1 large pizza.

Adapted from Food Network