Fig & Prosciutto Pizza Recipe

With figs abundant this time of year our thoughts turn to culinary creations we can easily whip up. Sweet and salty marry well in this prosciutto di Parma fig pizza topped with peppery arugula and shaved Parmesan cheese. The fig preserves add a delectable sweet sensation and prosciutto pairs well with fresh-shaved Parmesan. Together they find a delicious balance with the natural sweetness of ripe figs. This works wonderfully with our Cabernet Franc. The spicy pepperiness of the wine picks up on the savoury elements of the pizza topping. Perfect as a light meal or canapé.

Yield: 8 servings

Pizza Dough (use your preferred recipe)
2 tbsp olive oil
6 to 8 tbsp fig preserves
12 oz. fresh mozzarella, sliced thin
Freshly ground black pepper & kosher salt, to taste
6 oz. thinly sliced prosciutto
1 bunch washed and rinsed arugula
1 cup shaved Parmesan

Roll out dough on lightly floured surface as thinly as possible. Place on large baking sheet. Drizzle lightly with oil and sprinkle with salt. Spread preserves over dough. Lay mozzarella slices all over the pizza. Sprinkle with salt and pepper. Bake pizza at 500F until crust is golden and cheese bubbles, 12 to 15 min. Remove from oven and drape prosciutto over hot pizza. Sprinkle generously with arugula and Parmesan shavings. Cut into wedges and serve immediately.

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