Fresh Fig & Prosciutto Pizza

This past month has been quite a rollercoaster for me, from personal issues to family ones. And did I mention I had (and might still have) a stomach virus/bug, which has caused me to stay away from any greasy/unhealthy food for over a week??? I was only allowed to eat saltine crackers, bread, & plain porridge. I missed anything that had flavor and I’ve been craving a whole bunch of food since. Also, I was on a round of antibiotics for a week, and I finally finished it, but my tummy, sadly, is still feeling a bit funky… sigh* Time to make another doctors appointment 🙁


Any-who, if you know me, you would know that I LOOOOOOOVE PIZZZZAAA. As a matter of fact, if I had to pick, pizza is most likely my favorite food. Honestly though, anything carby and cheesy would do haha! Back to my point, I adore pizza, so I figured, why not make my own? It won’t be as greasy and fatty because, well, it’s homemade and I know exactly what is going in it. This is also where I wanted to veer off the normal pizza making road. Pizzas usually contain meats and veggies and occasionally & debatably, fruit (if you like pineapple on it, which I do!), but that’s about it. A couple years back I went to Italy and had a taste of parma ham & melon for the first time ever and it was delightful, hence my curiosity as to how a pizza would taste with figs and prosciutto. Plus, it is fig season once again, and my aunt so kindly gave me a fresh picked batch from her tree.


This was my first time making pizza dough and I was afraid that it wouldn’t turn out good (soggy or undercooked), so I looked for a fool proof recipe that seemed easy enough to make and came across Bobby Flay’s recipe. After going through many comments and reading other’s suggestions, I went ahead and made it. And let me tell you, it is delish! It’s an effortless recipe and you can put just about anything you want on top. I’ve linked the pizza dough recipe, but I’ll also provide it down below. And if you don’t have the time for your own dough, you can always used store brought pizza dough. The pizza came out so beautifully, and the taste was superb. The sweetness from the figs meshing with the saltiness of the prosciutto on top of a bed of fresh mozzarella & balsamic caramelized onions, is to die for. This recipe is mmm mmm good, I almost want to keep it all to myself, but I am willing to share all this goodness with you! Enjoy!!!





  • Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
  • While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. I
  • f the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball.
  • If the dough is too dry, add additional water, 1 tablespoon at a time.
  • Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  • Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
  • Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
  • Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

*Since it makes two, I used one and froze the other for future use.




  • One part of Bobby Flay’s pizza dough (1/2 the recipe)
  • 6-7 fresh figs, cut into slices
  • 1 small ball fresh mozzarella
  • 1/2 small red onion, cut into thin slices
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1 tbsp onion powder
  • 4 slices of prosciutto, torn into smaller pieces
  • A small handful of arugula


  • Preheat oven 500°F
  • In a small pan, toss onions & salt together on low heat, stirring every few minutes.
  • Once they start to caramelize, toss in the balsamic vinegar and cook for another 2 minutes, then set aside.
  • Roll out the pizza dough & place it on a pan lined with parchment paper & some flour.
  • Sprinkle the onion powder evenly over the pizza dough.
  • Lay the mozzarella around the inside, leaving ~1 inch for the crust.
  • With a fork, place the the onions over the cheese.
  • Place the sliced figs on top and bake for 15 mins.
  • Carefully take the pizza out and put the prosciutto and arugula on top.
  • Cut into slices or squares and serve hot.


“Every cook I knows loves to make pizza.” – Tom Douglas

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