June 03, 2014

prosciutto and fig pizza with arugula

 I went to go visit my sister in Indiana and we ordered pizzas from one of those little swanky gourmet pizza restaurants.  It was unbelievable.  The arugula adds just the right amount of bite to contrast the fig jam.  As if it could get any better, it is then topped with goat cheese and drizzled with a balsamic reduction.  Simply amazing.

Servings 1, 12-16 inch pizza
Total Time 30 min


  • 16 ounces pizza dough, your favorite recipe or store bought
  • 1/4 cup fig jam
  • 5-6 ounces crumbled goat cheese
  • 1-2 ounces thinly sliced prosciutto cut into one inch strips, depending on taste
  • 1/2 cup arugula, more to taste
  • 1/4 balsamic vinegar


Preheat oven to 500 degrees F.

Simmer balsamic vinegar over medium heat until it reduces and thickens, approximately 25-30 minutes.  Set aside. (It tends to quickly go from thickened to over done, keep a close eye on it during the last 10 minutes.  When it begins to thicken you will see it coat the spoon when tested, as shown in the picture.)

Roll out pizza dough, onto a greased sheet or foil, to preferred thickness.

 Spread fig jam onto pizza dough.

Place the prosciutto and then sprinkle with goat cheese.

Bake pizza for 6-7 minutes.  Remove from the oven.  For a crispy crust, remove the pizza from the foil or pan and return to the oven for a couple of minutes.

Sprinkle with arugula and drizzle with the balsamic reduction.  Enjoy!!!