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The sweetness from the figs and onions plus the saltiness from the prosciutto makes this fig pizza one of the best pizzas you can try.
I could have pizza every day - from pumpkin pizza to roasted butternut squash apple pizza.
It's Pizza Friday! You may be thinking that I'm running out of unique pizza recipes, but don't worry I've still got plenty in my back pocket! My goal is to get everyone to adopt Pizza Friday and join us in our love of pizza and today is about is about this fig prosciutto pizza.
Today's pizza combined a few different pizzas I've had over the years and I'm not going to lie, it might be my favorite. Of course I could just be in the moment but I'll let you decide. As I've mentioned in the past, prosciutto makes every pizza better so that was a must.
But I recently had some ravioli with fresh figs and loved it so I thought a fig pizza with prosciutto sounded amazing and I wasn't wrong. The underrated ingredient though was the small pearl onions. We had a pizza with pearl onions at Birroteca a few years ago and it was the perfect complement to the rest of the ingredients.
And yes the pesto is a must! Homemade or store-bought is perfectly fine to use. So go give this fig pizza a try.
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Recipe Ingredients
- Pizza dough - use store-bought or homemade.
- Pesto - take the time to make your own.
- Mozzarella, goat, parmesan cheese - adds creaminess and saltiness to the pizza.
- Figs - fresh figs are best.
- Pear onions - can also finely chop some white onion.
- Prosciutto - adds saltiness.
- Cornmeal - keeps the pizza dough from sticking.
Step-by-Step Instructions
- Roll out dough on parchment paper or pizza peel. Evenly spread 4-5 tablespoon pesto, leaving about 1 inch from border for crust.
- Add cubed mozzarella and goat cheese evenly around pizza.
- Top with figs, pearl onions, prosciutto and Parmesan cheese.
- Once pizza stone has been at 500°F for 1 hour, turn on broiler and cook pizza for 4-5 minutes or until crust is golden brown on bottom and top.
What are Figs?
If you though figs were fruit, you're wrong. I thought the same at one point but learned that figs are technically an inverted flower. If you've never had a fresh fig, you are missing out.
Their main season is August through October so you can't enjoy them long. However, dried figs are available year round and they'll work well for this fig pizza as well.
What are Keys to No-Knead Pizza Dough?
Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F. After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours.
Obviously with a no-knead dough you have to plan on making this fig pizza the following day. So if you’re like us and have Pizza Friday’s, you just make the dough Thursday night. However if you want to buy dough, most grocery stores carry it these days, but Trader Joe’s has the best!
Tips for Great Homemade Pizza
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I'm a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. Especially with something as strong as pesto.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the stone in a cold oven, otherwise it could crack. The stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the fig pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Other Pizza Recipes
- Sun-Dried Tomato Prosciutto Pesto Pizza
- BBQ Chicken Pizza
- Peach Prosciutto Balsamic Pizza
- Goat Cheese Pizza
- Pear and Prosciutto Pizza
- Spring Pizza
If you’ve tried this fig pizza or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Fig Pizza
Ingredients
Pizza Dough
- 250 grams all-purpose flour (about 2 cups)
- 1 teaspoon sea salt
- ¼ teaspoon dry active yeast
- ¾ cup warm water
Fig and Prosciutto Pizza
- 4-5 tablespoon pesto (store-bought or homemade)
- 8 ounces fresh mozzarella, diced into 1 inch cubes
- 2 ounces goat cheese
- 4-5 fresh figs, sliced
- 6-8 pearl onions, chopped in half
- 2 ounces prosciutto, torn into small pieces
- ¼ cup shredded Parmesan cheese
- Sprinkle of cornmeal
Instructions
Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Fig Prosciutto Pizza
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F. Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- Add the pesto evenly over the dough, leaving the edges untouched. Add mozzarella and goat cheese evenly around pizza, leaving edges untouched for crust. Top with sliced figs, pearl onions, prosciutto and Parmesan cheese.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown. Remove from oven and serve immediately.
Notes
- Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
- Spread Sauce Evenly: You will read a variety of opinions on sauce, but I'm a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. Especially with something as strong as pesto.
- Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
- Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone and bake for 4-5 minutes or until the top is bubbly and the bottom is golden brown.
Chris says
Love figs!