- 1 pound storebought or homemade pizza dough
- ⅓ cup fig jam
- ½ cup dried figs, cut into small dice
- 4 tablespoons extra-virgin olive oil, divided
- 3 tablespoons rice wine vinegar, divided
- 8 thin slices (about 4 ounces) prosciutto
- 4 cups factory-washed arugula (3½ to 4 ounces)
- 3 ounces crumbled goat cheese (about ¾ cup)
- ¼ medium red onion, sliced thin
- Salt and ground black pepper
- Adjust oven rack to lowest position and heat oven to 450 degrees.
- Cut dough into 4 more or less equal pieces; stretch each piece into an approximate 12- by 3½ to 4-inch rectangle and placing them all crosswise on a large cornmeal-coated baking sheet.
- Mix jam and figs with 2 tablespoon each of the oil and vinegar; spread a portion over piece of dough.
- Bake until crisp and golden brown, 10 to 12 minutes.
- Remove pizzas from oven; drape a portion of prosciutto over each pizza; return to oven and continue to bake until prosciutto curls, 2 to 3 minutes longer.
- Meanwhile, toss arugula, goat cheese, and onion with remaining tablespoon of olive oil and a generous sprinkling of salt and pepper.
- Add remaining balsamic; toss to coat again.
- Remove pizza from oven, top with salad and serve.
That look’s very yummy, I will definitely be trying this.
I love trying new pizzas. This one looks fabulous!
I already have my pizza dough made for tonight too. I think I might save a little bit for a fig and arugula snack!
Looks delicious! I’ve never had fig jam before but now I want to make some to go on this!
Jenny Flake says
Great flavor combo’s going on here!!
Cookin' Canuck says
The sweetness of the figs, tanginess of the goat cheese, and saltiness of the prosciutto would make a wonderful taste treat.