Fig & Prosciutto Pizza with Warm Balsamic Glaze

Last modified on September 4th, 2019 at 10:41 am

Mixing sweet and salty with our Fig and Prosciutto Pizza, skipping the traditional tomato sauce and mozzarella for a fresh ricotta base and finished with arugula and a warm balsamic glaze. 

Growing up, Friday nights were always takeout night in my family. We’d flip through paper menus from local restaurants with hopes of trying something new. But, we always went back to pizza. Across the city in Philip’s house, Friday night was pizza night too. Using pre-made dough and tomato sauce, his family would grate their own cheese and slice their own toppings for an easy Friday night treat.

Mystique pulling out a piece of Fig and Prosciutto Pizza from a cast iron pan

Aside from family traditions and an easy end of the week dinner, pizza night still happens in our home and also happens to be one of Philip’s and my favourite way to spend date night in. Like most homemade dishes, making pizza at home is sensual and engages all your senses in the kitchen. Using your hands to knead the dough, layering your favourite toppings, and let’s not forget about the wine, pizza night is the perfect way for lovers to have fun, get creative and be playful in the kitchen.

Philip and Mystique eating the prosciutto pizza in front of a gallery style wall

On tonight’s date night at home menu, we’re mixing sweet and salty with our Fig and Prosciutto Pizza, skipping the traditional tomato sauce and mozzarella for a fresh ricotta base and finished with arugula and a warm balsamic glaze. What we love about this pizza is making it in a cast-iron skillet. While baking your pizza on a baking sheet also works, using a pan or skillet gives the dough the perfect crispy and chewy texture and allows the crust to climb up the sides of your pan. Ready to make this Fig and Prosciutto Pizza in 3 easy steps? Here we go.

How to Make Fig & Prosciutto Pizza with Warm Balsamic Glaze

Ingredients Needed to Make the Pizza

Overhead view of ingredients for fig and prosciutto pizza

Flour, yeast, extra virgin olive oil, ricotta cheese, prosciutto, figs, basil, arugula, balsamic vinegar, salt and pepper.

How to Make Homemade Pizza Dough

Black and white bowl, measuring cup with flour, olive oil tin, measuring spoons with yeast and salt for prosciutto pizza

We all can agree that homemade anything tastes much better than store bought anything. That’s especially true when it comes to pizza dough. Using basic ingredients like flour, yeast, salt and olive oil, pizza dough is simple to make and magical from rising to baking. Using the tried and tested pizza dough recipe from The Kitchn, our final dough was crispy and chewy, light and airy and the perfect base for all the toppings on our Fig and Prosciutto Pizza.

Philip making the pizza dough

Assemble your Pizza in a Pan

Preheat your oven and then get interactive. Once your dough has risen, toss it around a few times to help it shape and stretch. Gently lay it in your skillet, using your knuckles to push the dough into the edges of your pan. Spoon a dollop of ricotta onto your dough and using the back of a spoon spread, it out leaving enough room for your crust to rise.

Cast iron pan with ricotta dressed pizza dough next to a small cutting board with figs and prosciutto

Depending on how you like your prosciutto baked, either lay it out flat over your pizza or scrunch it up and disperse it around your dough (we prefer the latter). Slice your figs and toss them over your meat, allowing some of the ricotta to peep through. Then put your skillet in the oven to bake.

Close up of an uncooked pizza in a cast iron pan with ricotta cheese, prosciutto, and figs

Top and Drizzle your Prosciutto Pizza

Once your Fig and Prosciutto Pizza comes out of the oven, top it with a handful of fresh arugula. It adds a nice touch of green and spice to your pizza. Adding this ingredient after the pizza comes out prevents the greens from wilting in the oven. Drizzle your warm balsamic glaze all over your pizza, complimenting the fig and prosciutto and adding another layer of flavour to your pizza (and possibly your date).

Place your skillet directly on the dining room table and serve your Fig and Prosciutto Pizza takeout box style, allowing you to grab your own slices with a variety of additional toppings like chilli oil, chilli flakes or grated parmigiano. And wine, don’t forget the wine for your pizza date night in.

Bon appetit,

Chef Sous Chef

Fig and Prosciutto Pizza in a Cast Iron Skillet

Helpful Tools for Making Our Fig & Prosciutto Pizza with Warm Balsamic Glaze

Below are affiliate links to products that will assist you in making our fig and prosciutto pizza recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!


Fig & Prosciutto Pizza with Warm Balsamic Glaze

Mystique pulling out a piece of Fig and Prosciutto Pizza from a cast iron pan

Mixing sweet and salty with our Fig and Prosciutto Pizza, skipping the traditional tomato sauce and mozzarella for a fresh ricotta base and finished with arugula and a warm balsamic glaze. 

  • Author: Chef Sous Chef
  • Prep Time: 2 hours
  • Cook Time: 12 minutes
  • Total Time: 2 hours 12 minutes
  • Yield: 210 inch Pizzas 1x
  • Category: Food + Drink, Main


  • ¾ cups water, luke warm
  • 1 tsp dry active yeast
  • 2 cups all purpose flour + ¼ cup for dusting
  • 1 tsp salt
  • 1 tsp extra virgin olive oil
  • 150g ricotta cheese
  • 150g prosciutto, very thinly sliced
  • 228g black mission figs, sliced
  • ½ cup fresh basil leaves, loosely packed
  • ½ cup fresh arugula, loosely packed
  • ¼ cup balsamic vinegar
  • ⅛ tsp fresh ground black pepper


No. 1 | Pour the water into a medium bowl. Sprinkle in the yeast and allow to sit for 5 minutes, until dissolved and the yeast begins to bubble to the top.

No.2 | Using a spatula, stir in the flour and salt until a shaggy dough is formed. Turn the dough out to a lightly floured surface and knead for 5 minutes, until the dough is smooth and elastic. Place the dough back into a clean bowl and very lightly coat the ball with olive oil. Cover the bowl tightly with plastic wrap and allow to rise in a warm, draft-free area for 1-1 ½ hours, until doubled in volume.

No. 3 | Preheat the oven to 500°.

No. 4 | Split the dough into two equal pieces. One at a time, flatten the dough into an even round disc. Roll the dough out to about 8 inches, then pick the dough up and carefully shape and stretch the dough to a 10 inch circle. The idea is to have the outside of the dough be slightly thicker than the centre to make for a thicker crust.

No. 5 | Set the dough in a skillet on on a sheet pan. Spread half the ricotta evenly on the dough, leaving about ¼-½ inch of crust. Next place the prosciutto around the pizza, ensuring each slice of pizza will get meat. Generously place the figs in between the prosciutto. Repeat with the second pizza, then place in the oven to bake for 10-12 minutes.

No. 6 | Meanwhile, pour the balsamic vinegar in a small saucepan. Bring to a boil and allow to reduce to half, about 5 minutes. Pour into a small bowl to cool while the pizza finishes cooking.

No. 7 | When the pizzas are done, and crusts have started to brown remove from the oven. Top with a basil and arugula. Drizzle with the reduced balsamic and a few grinds of black pepper.

Keywords: Real Food, Pizza, Figs, Prosciutto

Fig and Prosciutto Pizza with Hands Taking Slice and Recipe Title Text


You Might Also Like


  • Reply
    Albert Bevia
    February 12, 2018 at 4:18 pm

    It´s so true, homemade pizza dough is so much better than store-bought…this pizza you guys have created looks insane good!!! love this recipe and flavor combination

    • Reply
      Chef Sous Chef
      February 22, 2018 at 11:17 pm

      Homemade dough is always best! Thanks for the kind words Albert. Give it a try and let us know what you think!

  • Reply
    February 22, 2018 at 11:12 pm

    I made this pizza this week and it was out of this world. It’s a must try. Great dough!

  • Reply
    Monique Pereira
    March 31, 2021 at 1:09 pm

    I made the pizza this evening and it was the best homemade pizza ever! The flavours were just incredible.

    • Reply
      Philip + Mystique
      April 11, 2021 at 9:46 am

      Thank you so much Monique! Happy to hear you enjoyed the recipe. Appreciate you taking the time to comment 🙂

    Leave a Reply

    Recipe rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.