| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1/2 teaspoon active dry yeast
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- Scant 1/4 cup olive oil, plus more for bowl
- 2 tablespoons olive oil
- Kosher salt
- 6 to 8 tablespoons fig spread or jam
- 12 ounces fresh mozzarella, sliced thin
- Freshly ground black pepper
- 6 ounces thinly sliced prosciutto
- 1 bunch washed and rinsed arugula
- 1 cup shaved Parmesan
Instructions
- For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
- In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it’s mixed through. Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
- Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
- For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
- Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
Nutrition Facts
| Calories | 455 calorie |
| Total Fat | 25 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 54 milligrams |
| Sodium | 1209 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 1 grams |
| Protein | 22 grams |
| Sugar | 7 grams |
Reviews
So yummy! Couldn’t wait to try it. My friends loved it too.
OHHHH soooo good!!! i did not have pizza dough and did not want to make it, so used Naan. shorten the baking time and temp to 450 for 8 minutes – no other changes – will make this again! It was delicious!
I made this for a lunch with family and it was great and easy. I used Naan bread as the crust instead of making my own for a shortcut and cooked the pizza with the arugula on it. Very light with a surprisingly sweet and savory flavor. I’m making it again very soon.
very soon!
very soon!
I made this for me and my husband and it was perfect!! The season for fresh figs is so short. Go for it with this pizza!
Best pizza recipe! I used a store bought dough for convenience and added caramelized onions and finished it with a drizzle of balsamic glaze after it was cooked. Worked great on my pizza stone on the grill. My husband said it was better than pizza from any restaurant he’s had! Will definitely be making this again!
So good and easy to make!
This is so delicious! I cheated by using the pillsbury thin crust pizza dough. It just made it easier but didn’t take away the taste or look of a unique artisan/rustic pizza. Highly recommend this recipe. 5 stars are not high enough. 🙂
Made this last night and it was so simple to make and absolutely delish!!!! Husband liked it so much he took the left overs for lunch today. One warning…the fig spread gets super hot and will burn your mouth and run down your chin. This will be on the menu this summer for sure! Thanks Ree
This was a first for me! Fig on pizza! It was fantastic! Thanks, Ree for a great recipe
On the show when Ree put the spread on – it didn’t look like fig spread. It looked more like pear or something. Fig spread is very dark brown or black. This was like yellow clear jelly. Pear jelly would have been good as well.