Fig-Prosciutto Pizza {with Honey-Balsamic Drizzle}
It’s month number three of Eating the Alphabet and I’m awfully pleased with myself for making a recipe that’s not a cookie, candy, or cupcake. I have a tendency to use these parties as an excuse to try making some type of new baked good. And while this recipe is a little on the sweet side for a main dish, it does also use greens, so this is practically a health food by default.
If you’re not familiar with Brenda’s Eating the Alphabet party, each month, we’ll create a new recipe using a fruit or vegetable with an assigned letter–this month we’re using the letters E or F.
I actually wanted to try using fresh figs for this pizza, but I couldn’t find any in my local market. This is the problem with living in the middle of the midwest. It takes for.EV.er for all of the cool stuff (Biscoff, I’m talking to you) to make it here to us.
The only thing “fig” related I’ve ever eaten is a Newton, so I was actually really excited to give this recipe a try.
And I’m so, so glad I did.
I mean, really. Look at this:
See that oozing down the side of the pizza? It’s the fig jam, which wasn’t nearly as sweet on this as I had anticipated. There was definitely a hint of sweetness, but paired with the smokiness of the proscuitto and the peppery arugula, it was simply perfect.
But I couldn’t leave well enough alone. While the pizza was baking, I made a honey-balsamic drizzle that pushed this pizza right over the edge.
The edge being my pie-hole.
Holy smokes, please make this pizza soon, mmkay?
- one whole wheat pizza crust (homemade or store-bought; we made our own)
- 2 tablespoons olive oil
- 4 tablespoons fig jam
- kosher salt and fresh ground pepper
- 12 ounces mozerella, sliced super thin
- 6 ounces proscuitto
- 1 bunch fresh arugula
- ½ cups shaved parmesan or asiago cheese
- ¼ cup balsamic vinegar
- 1 teaspoon honey
- Preheat oven to 500.
- Drizzle dough with olive oil and sprinkle with kosher salt. Spread fig jam all over the dough and again, sprinkle with salt.
- Lay mozzerella slices over the top of the dough. Sprinkle with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden brown.
- Remove from oven and lay proscuitto over the hot pizza. Right before serving, sprinkle on arugula and Parmesan/Asiago cheese.
- While pizza is baking, mix balsamic vinegar and honey in a small saucepan and cook until thick and syrupy--about 5 minutes.
- Drizzle over top of pizza and enjoy!
Is anyone interested in seeing recipes for homemade pizza dough? We made a whole-wheat dough for this pizza, which was fabulous. And the best part? It was so, so easy. I have a few other pizza dough recipes I’m interested in trying, and will share them here if anyone wants to see them.
Happy Sunday!
I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!
I can’t wait to see what everyone else made! Be sure to check them out!
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10 EASY SLOW COOKER MEALS RECIPE BOOK
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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This looks sooooo KILLER, but figs? Not sure……I always avoid those. But since it’s jam I might have to rethink my no fig policy. Your pics and presentation are great. So proud of you.
I wasn’t sure about the figs, either…but this was just amazing. Even the Tall Boy and Doodle ate it up (albeit without the arugula)!
Ahhh, I’ve made something very similar! YUM!
I agree with Shirley; usually I have a no fig policy for absolutely no reason at all. But this looks SO good and I know it’s breakfast time and all but I want some RIGHT NOW. Forreals–the shaved parm is what did me in. I FLIP for shaved parm. It instantly makes every dish 100% better and I can only imagine how this already spectacular pizza could taste alone, much less topped with shaved parm. I DIE!!
Hayley recently posted..Lemon-Strawberry Petit Fours
Yeah, I sort of have (had) a no-fig policy, too. Except then I tried this. It’s actually fantastic. Seriously. FANTASTIC. We’ll be making it again, for sure. And I totally agree–shaved parm makes everything better! =)
oh wow, this looks fantastic! and the honey-balsamic drizzle is an excellent addition. yum!
amy @ fearless homemaker recently posted..puff pastry pizza
I couldn’t believe how yummy this was–and that *I* made it! =) It was a big hit here, even for my 4-year old.
Oh, that looks delicious! The summer farmer’s market near me sells all sorts of yummy flatbreads and one of my favorites has fig, goat cheese, arugula, and balsamic vinegar. Really going to have to try your recipe. And, yes, would love to see your recipe for whole wheat pizza dough.
Lynn recently posted..Eating the Alphabet: E is for Edamame
Lynn, your farmer’s market sounds absolutely amazing! If you like that flatbread–you’ll love this pizza. I actually considered using goat cheese instead of the mozzerella, so maybe I’ll give that a try next time. It will give me an excuse to make some more of the dough! I think it really “made” the pizza, and it was so, so easy. I’ll have to try to get the recipe posted soon.
The fig and prosciutto sound like an amazing combo!
Terry recently posted..Garlicky Chicken with Creamy Spinach Sauce
I’m drooling! I am in love with fun types of new pizza. This looks like it is right up my ally. I can’t wait to try it!
Carrie @ Bakeaholic Mama recently posted..Biscoff Oreo Cheesecake Bars and a Lotus Bakeries Biscoff Spread Giveaway!!!
This pizza looks AMAZING! I have only ever used dried figs (in sangria), since I don’t think I’ve ever seen fresh ones at the store (fellow Midwesterner here!). I am a huge sweet/salty combo lover, so this pizza looks right up my alley. Great choice!
Lesa @Edesia’s Notebook recently posted..Eating The Alphabet: Herbed Goat Cheese Edamame Dip
Oh my! This looks SO awesome! Like you, for years my only taste of figs was in the Newton variety until a few years ago when I tried fresh figs from a farmer’s market. They were SO super delicious that now I look for them every summer. And I got a jar of preserved figs from a friend this year as a gift over the holidays–I’m sure I could incorporate them into this pizza. Love the combination of flavors and glad you went outside the box and tried something new for this month’s challenge!
Brenda @ Meal Planning Magic recently posted..Easy Eggplant Parmesan {Eating the Alphabet Series}
Hi, stumbled across your blog today and love it! This pizza looks fab. My husband wants pizza at least once a week and I’m always going back to the same ol’ ones I’ve made before but this looks good.
Heidi Bundles Of Hugs recently posted..Gone Crazy For Lemons
I, like you, have kept my fig eating to Fig Newtons but I could make an exception if this tastes as good as it looks. Beautiful pictures as always!
Tara @ CrockPotLadies recently posted..Crock-Pot Italian Chicken Noodle Casserole – Whip It Up Wednesday
Thank you SO much for linking up to Weekend Potluck. Wow – this looks amazing!! Hope you have a wonderful weekend!!
Brandie @ The Country Cook recently posted..Weekend Potluck #14
Words can’t describe how good this pizza was. Unbelievable: sweet, salty, savory, hearty, it has everything! We used a whole wheat flatbread crust (store bought, baked). The ingredients really stacked up on this 10in crust, so two slices filled us right up! Would make again 1000 times. I’m trying to tell everyone I know that this recipe exists.
Thank you for this recipe!