Fig Jam Prosciutto Pizza

In this Fig Prosciutto Pizza fig preserves acts as the "sauce" before being topped with creamy fontina cheese. Once baked, this pie is topped with fresh arugula, prosciutto and Parmesan shavings. A drizzle of reduced balsamic (glaze) and a few grinds of coarse, fresh black pepper sends this pizza over the top.

Course Mains & Entrees

Cuisine American

Keyword arugula, fig, parmesan, pizza, prosciutto

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 636

Author Laurie McNamara

Ingredients

olive oil spray
1 recipe homemade pizza dough
1 cup fig jam
6 to 8 ounces freshly shredded fontina cheese
4 slices prosciutto torn into pieces
2 handfuls baby arugula
1/3 cup shaved fresh Parmesan cheese
1 to 2 tablespoons balsamic glaze
coarse freshly ground black pepper

US Customary - Metric

Instructions

Preheat your oven to 425℉ (or 220℃).
Invert 2 metal baking sheets and lightly brush or spray with olive oil.
Working with the first half of the dough, stretch and press the dough into a desired shape.
Spread some of the fig jam, leaving 1/2-inch edge. Sprinkle with cheese and bake on the middle rack of your preheated oven for 15 to 16 minutes, rotating halfway through baking.
Remove and let cool for a few minutes before topping with baby arugula, torn prosciutto, parmesan shavings, reduced balsamic and freshly ground black pepper.
Cut and serve.

Nutrition