Fig, Prosciutto, and Goat Cheese White Pizza

Name: Fig, Prosciutto, and Goat Cheese Pizza
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 4 servings, one 12-inch pizza
Cuisine: International
Ingredients: 1 lb pizza dough, at room temperature; 1 tablespoon all-purpose flour, for shaping the dough; 1 tablespoon semolina flour or fine cornmeal, for dusting the peel or pan; 1 tablespoon extra-virgin olive oil; 1 small garlic clove, finely grated or minced to a paste, about 1/2 teaspoon; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1/3 cup fig jam or fig preserves, about 100 g; 4 oz low-moisture mozzarella, shredded, about 1 packed cup; 3 oz goat cheese, crumbled, about 3/4 cup; 3 oz thinly sliced prosciutto, about 5 to 6 slices, torn into loose ribbons; 1 cup baby arugula, loosely packed; 2 tablespoons balsamic glaze; 1 teaspoon fresh thyme leaves; 1/8 teaspoon freshly ground black pepper, or to taste; 1/8 teaspoon crushed red pepper flakes, optional

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, one 12-inch pizza
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 57 minutes, including a 30-minute oven preheat

Quick Ingredients

1 lb pizza dough, at room temperature
1 tablespoon all-purpose flour, for shaping
1 tablespoon semolina flour or fine cornmeal, for the peel or pan
1 tablespoon extra-virgin olive oil
1 small garlic clove, finely grated
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, plus more for finishing
1/3 cup fig jam or fig preserves
4 oz low-moisture mozzarella, shredded
3 oz goat cheese, crumbled
3 oz thinly sliced prosciutto, torn into ribbons
1 cup baby arugula
2 tablespoons balsamic glaze
1 teaspoon fresh thyme leaves

Do This

1. Place a pizza stone, pizza steel, or inverted baking sheet in the oven and preheat to 500°F for 30 minutes.
2. Stir together olive oil, grated garlic, salt, and pepper. Warm the fig jam for 15 seconds so it spreads easily.
3. Stretch the dough into a 12-inch round on a lightly floured surface, then transfer it to a semolina-dusted peel or inverted sheet pan.
4. Brush the dough with garlic oil, spread with fig jam, and top with mozzarella and goat cheese.
5. Bake for 8 minutes at 500°F, then add the torn prosciutto.
6. Bake 4 minutes more, until the crust is browned and the cheese is melted.
7. Finish with arugula, thyme, balsamic glaze, and black pepper. Slice and serve hot.

Why You’ll Love This Recipe

Sweet, salty, creamy, and crisp: Fig jam, prosciutto, goat cheese, and a browned crust make every bite balanced.
Restaurant-style flavor at home: A very hot oven gives the pizza a crisp bottom and beautifully bubbly cheese.
No red sauce needed: This is a true sweet-savory white pizza with garlic oil and fig jam as the flavorful base.
Fast once the oven is hot: The pizza cooks in just 12 minutes, making it ideal for a cozy dinner or shareable appetizer.

Grocery List

Produce: 1 small garlic clove, 1 cup baby arugula, 1 small bunch fresh thyme
Dairy: 4 oz low-moisture mozzarella, 3 oz goat cheese
Deli: 3 oz thinly sliced prosciutto
Bakery or Refrigerated: 1 lb pizza dough
Pantry: Fig jam or fig preserves, balsamic glaze, extra-virgin olive oil, all-purpose flour, semolina flour or fine cornmeal, kosher salt, black pepper, crushed red pepper flakes if desired

Full Ingredients

For the Pizza

1 lb pizza dough, at room temperature
1 tablespoon all-purpose flour, for shaping the dough
1 tablespoon semolina flour or fine cornmeal, for dusting the peel or pan
1 tablespoon extra-virgin olive oil
1 small garlic clove, finely grated or minced to a paste, about 1/2 teaspoon
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/3 cup fig jam or fig preserves, about 100 g
4 oz low-moisture mozzarella, shredded, about 1 packed cup
3 oz goat cheese, crumbled, about 3/4 cup
3 oz thinly sliced prosciutto, about 5 to 6 slices, torn into loose ribbons

For Finishing

1 cup baby arugula, loosely packed
2 tablespoons balsamic glaze
1 teaspoon fresh thyme leaves
1/8 teaspoon freshly ground black pepper, or to taste
1/8 teaspoon crushed red pepper flakes, optional

Fig, Prosciutto, and Goat Cheese White Pizza – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and baking surface

Place a pizza stone, pizza steel, or a heavy rimmed baking sheet turned upside down on the middle rack of the oven. Preheat the oven to 500°F for 30 minutes. This long preheat is important because the hot surface helps the dough puff quickly and gives the pizza a crisp, golden bottom.

If your pizza dough is still cold from the refrigerator, let it sit covered at room temperature until relaxed and easy to stretch. This usually takes 45 to 60 minutes and is separate from the active recipe time.

Step 2: Make the garlic oil and soften the fig jam

In a small bowl, stir together 1 tablespoon extra-virgin olive oil, the grated garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. This simple garlic oil gives the pizza a savory white-pizza base without using tomato sauce.

Place the 1/3 cup fig jam in a microwave-safe bowl and warm it for 15 seconds, just until it loosens and becomes easier to spread. If it is still very thick, stir it well with a spoon before using. It should be spreadable, not hot or runny.

Step 3: Shape the dough

Lightly dust a clean work surface with 1 tablespoon all-purpose flour. Place the dough on the surface and gently press it into a flat disk with your fingertips. Working from the center outward, stretch it into a 12-inch round, leaving a slightly thicker 1/2-inch border around the edge for the crust.

If the dough springs back, stop and let it rest for 5 minutes, then continue stretching. Dust a pizza peel or the back of an inverted sheet pan with 1 tablespoon semolina flour or fine cornmeal, then transfer the shaped dough onto it. Give the peel or pan a gentle shake to make sure the dough moves freely before adding toppings.

Step 4: Add the fig jam, mozzarella, and goat cheese

Brush the dough evenly with the garlic oil, keeping the outer 1/2-inch border mostly bare. Spoon the warmed fig jam over the dough and spread it into a thin, even layer. A thin layer is best; too much jam can make the center of the pizza soft.

Sprinkle the shredded mozzarella evenly over the fig jam, then scatter the crumbled goat cheese over the top. Try to leave a few small open spots so the fig jam can peek through as the pizza bakes.

Step 5: Bake the pizza for the first stage

Carefully slide the topped pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 8 minutes, until the crust is beginning to puff, the cheese is melting, and the bottom is starting to set.

If your oven has hot spots, rotate the pizza after 6 minutes using a peel or tongs. Work quickly so the oven stays as hot as possible.

Step 6: Add the prosciutto and finish baking

After the pizza has baked for 8 minutes, carefully pull the oven rack out just enough to access the pizza. Scatter the torn prosciutto ribbons loosely over the melted cheese. Do not press them down; loose folds give you a better mix of tender and lightly crisp edges.

Return the pizza to the oven and bake for 4 minutes more, for a total cook time of 12 minutes. The pizza is ready when the crust is deeply golden in spots, the cheese is fully melted, and the prosciutto is warmed with lightly crisped edges.

Step 7: Finish with arugula, thyme, and balsamic glaze

Transfer the pizza to a cutting board and let it rest for 2 minutes. This short rest helps the cheese settle so the toppings do not slide off when sliced.

Top with 1 cup baby arugula, 1 teaspoon fresh thyme leaves, and 2 tablespoons balsamic glaze drizzled in thin ribbons. Finish with 1/8 teaspoon black pepper and 1/8 teaspoon crushed red pepper flakes, if using. Slice into 8 pieces and serve right away.

Pro Tips

Use room-temperature dough: Cold dough is tight and hard to stretch. Room-temperature dough shapes more easily and bakes with a lighter texture.
Keep the fig jam layer thin: Fig jam is sweet and moist, so a thin layer gives the best flavor without making the center soggy.
Add prosciutto near the end: Baking it for the full time can make it tough. Adding it for the final 4 minutes warms it while keeping some delicate texture.
For softer prosciutto: Skip baking the prosciutto entirely and add it after the pizza comes out of the oven.
Do not overload the pizza: This pizza works best with an airy, balanced topping layer so the crust can crisp properly.

Variations

Pear Fig Pizza: Add 1/2 small ripe pear, very thinly sliced, over the fig jam before adding the cheeses. It makes the pizza extra sweet-savory and elegant.
Spicy Fig Pizza: Add 1 teaspoon Calabrian chili paste to the garlic oil or finish with an extra 1/4 teaspoon crushed red pepper flakes.
Vegetarian Fig and Goat Cheese Pizza: Skip the prosciutto and add 1/3 cup toasted walnuts after baking for crunch and richness.

Storage & Make-Ahead

This pizza is best served fresh, while the crust is crisp and the arugula is just wilted from the warmth of the pizza. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 375°F oven or toaster oven for 6 to 8 minutes, or in a dry skillet over medium-low heat for 4 to 5 minutes, until the crust crisps again and the cheese is warm. Avoid microwaving if possible, because it softens the crust and can make the prosciutto chewy.

To prep ahead, grate the mozzarella, crumble the goat cheese, mix the garlic oil, and tear the prosciutto up to 1 day in advance. Keep each component covered in the refrigerator. Wait to stretch and assemble the pizza until just before baking.

Nutrition (per serving)