Fig and Prosciutto Pizza with Balsamic Glaze
Recipe GLPR818977369e2926
A sophisticated Mediterranean pizza featuring a crispy wood-fired crust topped with creamy fresh mozzarella, sweet roasted figs, savory prosciutto, and crunchy walnuts. The pizza is finished with peppery arugula and a rich balsamic honey reduction that adds depth and elegance to every bite.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound pizza dough (homemade or store-bought)
½ cup balsamic vinegar
2 tablespoons honey
Olive oil for brushing
Kosher salt for sprinkling
8 ounces fresh mozzarella, sliced thin
8 fresh figs, quartered
Freshly ground black pepper
2 ounces prosciutto, torn into pieces
⅓ cup walnuts, roughly chopped
1 cup fresh arugula
Directions
Preheat your oven to 500°F and place a pizza stone or baking sheet inside to heat. Allow the pizza dough to sit at room temperature for about 30 minutes while you prepare the remaining components.
In a small saucepan, combine the balsamic vinegar and honey over medium-high heat. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 20 minutes, stirring every few minutes, until the liquid reduces to approximately ⅓ cup and becomes thick enough to coat the back of a spoon. Remove from heat and let cool to room temperature. The glaze will continue to thicken as it cools. If it becomes too thick, thin it with a small amount of water until it reaches a drizzleable consistency.
Lightly flour your work surface and gently roll the dough outward from the center, creating a circular crust approximately 10-12 inches in diameter.
Carefully remove the hot pizza stone or baking sheet from the oven and place it on a heat-safe surface. Lightly sprinkle the hot pan with flour and cornmeal to prevent sticking. Transfer the rolled dough to the preheated pan, working quickly as it will be very hot.
Brush the dough lightly with olive oil and sprinkle with a small amount of kosher salt across the surface.
Distribute the fresh mozzarella slices evenly over the dough, leaving about a 1-inch border around the edges for the crust.
Arrange the quartered figs over the mozzarella layer, then season the entire pizza with freshly ground black pepper.
Place the pizza in the preheated 500°F oven and bake for 10 to 14 minutes, until the crust is golden brown and the bottom is cooked through.
Remove the pizza from the oven and immediately top with the torn prosciutto, chopped walnuts, and fresh arugula.
Drizzle the cooled balsamic honey glaze generously over the top of the pizza and serve immediately.
