Ready to elevate your pizza night? This Fig, Burrata, and Prosciutto Pizza balances sweet, salty, creamy, and crisp for a memorable meal. It works beautifully as an appetizer, brunch dish, or an intimate dinner at home.
This recipe highlights two favorites: pizza and figs. The fruity sweetness of fresh figs pairs especially well with creamy burrata and savory prosciutto, while peppery arugula brightens each bite. The combination is surprisingly elegant and easy to pull together.
Why You’ll Love This Pizza
- Flavor – Sweet figs contrast with rich burrata and salty prosciutto; arugula adds a peppery finish.
- Texture – Tender figs, silky burrata, and delicate prosciutto sit on a crust that’s tender inside with a crisp edge.
- Quick – About 10 minutes to assemble and 20 minutes to bake, so it’s fast enough for weeknights or special enough for guests.
Key Ingredients
- Pizza dough – Use store-bought or homemade dough. A fresh dough that crisps well is ideal.
- Figs – Brown turkey figs are sweet and mild; black mission figs give a deeper flavor.
- Prosciutto – Thin slices add savory saltiness and a delicate chew.
- Burrata – Creamy burrata melts slightly and creates a luscious, milky layer on the crust.
- Arugula – Adds a peppery, fresh contrast when added after baking.
See the recipe card below for exact quantities.
Substitutions and Variations
- Sweet – A light drizzle of honey or balsamic glaze enhances the figs and balances savory notes.
- Spicy – Add red pepper flakes or a touch of hot honey for heat.
- Mozzarella – Swap burrata for fresh mozzarella if you want a firmer, more familiar cheese.
- Fig jam – If fresh figs aren’t available, spread fig jam after baking for a subtler fig flavor; then top with burrata, prosciutto, and arugula.
How to Make Fig Pizza
- Temper the dough – Place dough on a lightly floured surface and let it rest at room temperature for 30 minutes.
- Preheat – Position an oven rack in the middle and preheat to 475°F (245°C).
- Shape the dough – Stretch by hand or roll into a 12-inch circle or a 9×13″ rectangle. Lightly oil a baking sheet or pizza pan with half the olive oil and place the dough on it.
- Bake – Brush the top lightly with remaining olive oil. Bake on the middle rack for 10–12 minutes, until the bottom is lightly browned. Remove from the oven.
- Brush the crust – After baking, brush the crust with a light layer of olive oil.
- Add toppings – Tear the burrata into pieces and spread gently over the warm crust. Arrange prosciutto, quartered figs, baby arugula, and finish with grated Parmigiano-Reggiano.
- Serve – Slice into eight pieces and serve immediately so the burrata remains creamy.
Note: If you use a high-heat domed pizza oven, reduce cook time—these ovens often finish pizzas in about five minutes or less.
Top Tips
- With so few ingredients, quality matters—choose ripe figs, fresh burrata, and good prosciutto.
- Stretch the dough evenly to avoid thin spots or holes that let toppings fall through.
- Use a pizza cutter for clean slices; it’s faster and neater than a knife.
- Reheat leftovers gently in the oven at a low temperature to preserve texture and flavor.
Fig Pizza FAQs
Brown turkey figs are mild and sweet, while black mission figs offer a richer, deeper flavor. Choose based on how pronounced you want the fig flavor to be.
Add fresh figs after the crust has been baked, or place them into the oven only for the final minute or two so they warm without charring.
Related Recipes
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Prosciutto Ricotta Pizza
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Homemade Potato and Rosemary Pizza
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Creamy Fig and Honey Mascarpone Tart
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Prosciutto-Wrapped Figs with Goat Cheese Appetizer
Did You Like This Recipe?
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📖 Recipe
Fig, Burrata, and Prosciutto Pizza
Equipment
- Knife
- Cutting board
- Baking sheet or pizza pan
Ingredients
- 1 lb pizza dough
- 2 tbsp olive oil, divided
- 8 oz burrata
- 4–6 figs, quartered
- 4 slices prosciutto, cut in half lengthwise
- 1/4 cup baby arugula
- 2 tbsp grated Parmigiano-Reggiano
Instructions
- Let dough temper – Place dough on a lightly floured surface and let it sit at room temperature for 30 minutes.
- Preheat oven – Position a rack in the middle and preheat to 475°F (245°C).
- Prepare pizza – Stretch dough to a 12″ circle or 9×13″ rectangle. Lightly oil a baking sheet or pizza pan with half the olive oil and place the dough on it. Brush the top lightly with the remaining olive oil.
- Bake – Bake on the middle rack for 10–12 minutes, until the bottom is lightly browned. Remove from the oven and brush the baked crust with a light layer of olive oil.
- Add toppings – Tear burrata and distribute over the warm crust using the back of a spoon. Top with prosciutto, figs, baby arugula, and grated Parmigiano-Reggiano.
- Serve – Slice into eight pieces and serve immediately.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven on low to avoid overcooking prosciutto and burrata.
Top tips: Use high-quality ingredients, spread the dough evenly, and reheat at a low temperature to preserve texture.
Nutrition
Carbohydrates: 29 g |
Protein: 10 g |
Fat: 15 g