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Fig and Prosciutto Pizza with Arugula

Fig and Prosciutto Pizza with Arugula features a homemade blue cheese béchamel sauce and fresh figs with prosciutto and arugula; one of my favorite combos.
Author: Barrett Bridenhagen

Ingredients

Crust Modifications

  • ½ cup whole wheat flour subbed for ½ cup all-purpose flour
  • + 2 tablespoons minced fresh rosemary or 1 tablespoon dried
  • also you may want to cut down or omit salt altogether as the blue cheese and prosciutto will add plenty

Topping

  • 1 pint fresh figs
  • 2 cups arugula
  • 4 ounces prosciutto
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 3 ounces blue cheese I like something on the milder side here, so it doesn't overpower the other flavors
  • milk
  • freshly ground black pepper
  • aged balsamic vinegar or glaze

Instructions

  • Fig and Prosciutto Pizza with Arugula bowl of figs
  • I used a mezzaluna to mince the rosemary for the dough. A knife works too. Of course. Fig and Prosciutto Pizza with Arugula minced rosemary
  • Make the dough. Cover it with plastic wrap. Fig and Prosciutto Pizza with Arugula whole wheat rosemary crust
  • While the dough is rising, start on the béchamel sauce. Whisk the butter and flour in a small sauce pan over medium heat. Fig and Prosciutto Pizza with Arugula flour and butter for bechamelWhen it begins to brown and bubble, add ¼ cup milk. Whisk until smooth. Add the blue cheese and black pepper. When well-mixed, add additional milk until it reaches a thick, but spreadable consistency. You want the sauce to stay in place on the crust, but be easily spread. Turn off heat and leave it on the stove.
  • Preheat the oven to 550° F (or your hottest oven temperature). Slice figs. Fig and Prosciutto Pizza with Arugula fig slicesWhen dough has doubled, roll out the crust on a lightly floured surface. Fig and Prosciutto Pizza with Arugula rolled out crust
  • Sprinkle a sheet pan or pizza stone with cornmeal. Fig and Prosciutto Pizza with Arugula cornmeal on pizza stone
  • Set the dough over the stone and roll the edges in to create a moat. Cover in sauce. Fig and Prosciutto Pizza with Arugula crust with bechamel
  • Layer the prosciutto. Cover completely, as prosciutto will shrink and crisp in the oven. Fig and Prosciutto Pizza with Arugula layer prosciut
  • Bake 10 minutes. Remove from oven and add the figs as quickly as you can so the pizza cools minimally. Fig and Prosciutto Pizza with Arugula cover with figsBake an additional 5 minutes. If this is too much trouble, you can bake the figs the whole 15 minutes, from the beginning, I just prefer them a little more firm. Remove from oven. Fig and Prosciutto Pizza with Arugula hot from oven
  • Top immediately with arugula so it will wilt a little. Fig and Prosciutto Pizza with Arugula topped
  • Let rest 5 minutes. Drizzle with very aged balsamic or balsamic glaze if you like.

Notes

This is a great pizza to serve for a crowd with differing opinions on wine. I think it’s great with IPAs, rosé, white, red; you name it, it works.