Go Back

Figgy Pig Pizza - Tuscan Style Prosciutto, Fig, Greens Pizza

Author Rebecca Lindamood


For the Pizza Dough (yields 1 pizza):

  • 300 grams or 11 ounces of "00" Italian style flour or high gluten/bread flour
  • a rounded 1/2 teaspoon of active dry yeast
  • 1/4 teaspoon sugar
  • 1/2 cup to 3/4 cup tepid water
  • 2 tablespoons extra virgin olive oil
  • cornmeal or semolina to keep the dough from sticking

For the Figgy Pig Pizza:

  • one batch of pizza dough
  • 6 slices prosciutto divided
  • 1/3 cup fig jam or preserves
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup whole milk fresh mozzarella You can use homemade!
  • freshly ground black pepper and coarse sea salt to taste
  • extra virgin olive oil
  • fresh arugula or salad greens preferably a mix with arugula
  • curls of parmesan cheese cut from a block with a vegetable peeler


To Make the Pizza Dough:

  • Add the flour to a medium sized mixing bowl and create a divot or well in the center of the flour. Use your fingers to mix together the yeast, sugar, and 1/2 cup of the tepid water in a separate bowl. Pour the yeast mixture into the well in the flour and drizzle the olive oil around the edges. Use your hands to stir the mixture in a circular motion until a shaggy dough forms. If the dough holds together, you won't need the extra water. If it needs a little help becoming cohesive, drizzle in 1 tablespoon of water at a time, mixing, until it holds together. Flour a countertop and turn the dough out on the surface, kneading until it becomes smooth and elastic. You may scatter additional flour if needed to keep it from adhering to the surface of the counter. Form a tight dough ball by stretching the top under the ball of dough, turning a quarter turn clockwise and repeating until you have a smooth ball of dough. Place smooth side up in the same mixing bowl you used to stir it together. Cover with a tea towel and let rise for 2 to 3 hours in a warm, draft-free place.

To Make the Pizza:

  • Preheat oven to 525F with a pizza stone or steel on the center rack. Dust a pizza peel with cornmeal or semolina. Set aside.
  • Flour your work surface lightly and roll out the pizza dough until it is quite thin. Gently lift onto the peel and shake gently back and forth to be sure it isn't sticking. If it is, carefully fold back the area that is sticking and add more cornmeal or semolina. Keep testing the dough from time to time as you add toppings.
  • Tear up 2 pieces of prosciutto into bite sized pieces and scatter over the dough. Dollop 2 teaspoon sized amounts of fig jam around the surface of the dough. Shake to be sure it isn't sticking. Repeat with the whole milk ricotta, then pull knobs of fresh mozzarella about the size of the top joint of your thumb from the ball and scatter them evenly over the crust. Grind fresh black pepper over the top, add a generous pinch of coarse sea salt and drizzle with extra virgin olive oil. Slide the pizza carefully onto the peel and bake for 6 to 10 minutes, or until the pizza crust is bubbly and deep golden brown and the cheese is melted and bubbly. Use the peel to pull the pizza from the oven and transfer to a cutting board. Let it cool 8 minutes. Cut the remaining prosciutto into thin strips before topping the pizza with the mixed greens, strips of prosciutto, curls of parmesan cheese, and another sprinkle of coarse sea salt. Slice and serve!