This fig pizza is incredibly easy to make and tastes like something you’d get at a high-end pizza place. Grab some fig jam, a little goat cheese and prosciutto and enjoy one of the best pizzas of your life!
A couple of years ago, I went out with some new friends in Arizona to a little local pizza place.
I ordered their fig pizza and it just about blew my mind. It was SO good.
In fact, every time we’ve been since then, I’ve eyed a bunch of other delicious looking pizzas on the menu and then couldn’t do it. I always I had to order the fig and prosciutto pizza.
It never lets me down.
Two years later, it occurred to me, “I could make this at home.”
I bought a jar of fig preserves, some prosciutto and goat cheese and voila! Fig pizza right out of my own oven.
I might never need to leave my house again.
This is SO easy (easier even than making a pepperoni pizza, I think) and it is absolutely phenomenal.
Because of the fig jam, there’s a really nice sweet note to this pizza that is perfectly offset by the salty prosciutto and the creamy goat cheese.
Basically, this is my favorite pizza ever.
A couple of notes about this fig pizza recipe:
First, I always use this pizza crust recipe (it makes enough for two crusts, so I usually make one of these pizzas and then just a regular pepperoni pizza).
Second, I use the Bonne Maman brand of fig preserves, which is FANTASTIC.
I’ve loved this brand for many years, but I’d never tried the fig version until this recipe and now I’m basically obsessed with it. Most of the grocery stores near me don’t carry the fig one, but if I’m at the store that does, I stock up on a couple of jars so I’m set for a few months (I use half the jar for each pizza and I use kitchen shears to snip the large fig chunks into small pieces when I’m spreading it).
And three, pizza stones for life. I never liked homemade pizza until my sister-in-law gave us a pizza stone for Christmas about eight years ago, and it changed my life. I can get a really good crispy crust that’s chewy in the middle and I just love this thing.
We have this one, from Williams-Sonoma, and I highly highly highly recommend it. I’ve heard that if you don’t have a pizza stone, you can put a cookie sheet in the oven upside-down and let it pre-heat with the oven so you have a nice hot surface to put your pizza on to get that really good crust. If you try it, let me know how it works!
Happy pizza eating!
You might also like these pizza recipes:
- Strawberry Balsamic Pizza with Chicken and Bacon
- Zucchini and Goat Cheese Pizza (I promise, this is AMAZING, even though it sounds weird)
- Pesto and Goat Cheese Pizza
Fig Pizza with Goat Cheese and Prosciutto
- 1 pizza crust, uncooked
- 2/3 cup fig jam
- 1 1/2 cup shredded mozzarella cheese
- 3-4 strips prosciutto torn into bite-size pieces
- 2 ounces goat cheese crumbled
Preheat oven to 500 degrees (preferably with a pizza stone inside).
Roll out the pizza dough as thinly as you can into a rectangle or oval on a silicone mat or piece of parchment paper as thinly as you can.
Spread the fig jam all over it, leaving about 1/2 inch around the edge. Sprinkle with the mozarella cheese, scatter the prosciutto across the top and finish with the crumbled goat cheese.
Place the pizza on the pizza stone (I keep it on the silicone mat or parchment paper) and cook for 7-9 minutes, until the cheese is bubbling and browning on top.
Carefully remove from oven, let cool for a few minutes, cut and serve!