Bring a taste of the trattoria home with this gourmet Fig Pizza. Layer juicy fresh figs with balsamic-caramelized onions, prosciutto, fontina, and gorgonzola for a rustic, easy-to-prepare pizza that makes a beautiful impression.
Fig Pizza
I first tried this pizza on a crisp fall night at a downtown trattoria. A seasonal Fig Pizza was on the menu, and I ordered it without hesitation. My date was skeptical—“Figs? On pizza?”—but I knew the combination would work. Figs are a fleeting treat; when they’re in season I’ll eat them at every opportunity. Their natural sweetness pairs wonderfully with salty, savory ingredients like prosciutto and cheese, making them perfect on a gourmet pizza.
I jotted mental notes that night and later recreated the pizza at home. It’s been a fall favorite for over a decade.
What You’ll Need to Make Your Pizza
- Pizza dough. Use your favorite dough—homemade or store-bought. Stretch to a 12–13 inch circle for a thin, crisp crust that still supports juicy toppings.
- Fresh figs. Any variety works; Black Mission are especially nice. Slice them just before assembling.
- Fontina. A mild, buttery Italian cow’s milk cheese that melts beautifully—buy a wedge and shred it for best texture.
- Gorgonzola. Crumbled gorgonzola adds a savory, tangy contrast to the sweet figs.
- Prosciutto. Thinly sliced and torn into pieces; add some under the cheese to keep it soft and others on top to crisp.
- Balsamic-caramelized onions. Sweet and slightly tangy. Make caramelized onions and deglaze with a tablespoon of balsamic vinegar; a fig balsamic works nicely if you have it.
- Baby arugula. A handful added after baking gives freshness and a peppery bite.
- Balsamic reduction (optional). A quick reduction adds a bright, tangy finish. Simmer balsamic until thick and syrupy.
Assembling a Fresh Fig Pizza
Stretch the dough to a 12–13 inch circle. If baking on a pizza stone, place the dough on a cornmeal-dusted paddle; if using a pan, lightly oil and dust with cornmeal. The cornmeal helps crisp the bottom and prevents sticking.
Lightly brush the dough with olive oil to promote browning, then begin layering toppings. This pizza is sauceless—start with a scattering of balsamic-caramelized onions as a base, then add fontina, crumbled gorgonzola, sliced figs, and torn prosciutto. Tuck some prosciutto and figs under the cheese so they become soft and jammy; leave others more exposed so they caramelize and crisp. Leave a roughly 1/2-inch border around the edge so the crust can rise and the cheese won’t bubble over.
Bake at 475°F until the crust is golden and crisp and the cheeses are melted—about 8–15 minutes depending on whether you use a preheated stone or a pan. Stones cook faster; pans take a bit longer.
Serving the Pizza
Remove the pizza from the oven and let it rest a minute or two so the cheese oils and fig juices settle. Scatter baby arugula over the top; the residual heat will gently wilt the leaves. Finish with a light drizzle of balsamic reduction if desired and a few grinds of fresh black pepper. Slice and serve while warm.
This pizza pairs well with sparkling wine—Prosecco or a Brut Rosé—or a dry Riesling, depending on how bold your gorgonzola is.
More Recipes for Fig Season
- Stuffed Figs with Cambozola, Walnuts, and Honey
- Fig Salad with Goat Cheese and Baby Arugula
- Baked Brie Bites with Figs and Prosciutto
Fig Pizza
Ingredients
- ½ pound ball of pizza dough, stretched to a 12–13 inch circle
- Cornmeal, for dusting
- Olive oil
- ½ cup balsamic caramelized onions
- 4 ounce shredded Fontina
- 1-1/2 ounce crumbled Gorgonzola
- 5-6 fresh figs, sliced
- 2-3 slices Prosciutto di Parma, torn into pieces
- ¼ cup baby arugula
- Freshly cracked black pepper
- Balsamic reduction (optional)
Instructions
- Preheat oven to 475°F. If using a pizza stone, preheat the stone in the oven.
- Place dough on a cornmeal-dusted pizza paddle (for a stone) or on a lightly oiled, cornmeal-dusted baking pan.
- Lightly brush the dough with olive oil. Layer with balsamic-caramelized onions, shredded Fontina, crumbled Gorgonzola, sliced figs, and torn prosciutto.
- Bake on the stone or pan for 8–15 minutes (stone will be faster) until the crust is golden and crisp, cheeses are melted, and figs are jammy.
- Remove from the oven, let rest a minute or two, then sprinkle with baby arugula and season with freshly cracked black pepper. Drizzle balsamic reduction if desired. Slice and serve.
Notes
To make a balsamic reduction: heat 1 cup balsamic vinegar until it reaches a simmer, then reduce heat and simmer 10–15 minutes, stirring occasionally, until thickened and able to coat the back of a spoon. It will thicken more as it cools. Store any extra, tightly covered, in the refrigerator for up to a few weeks.
Nutrition Estimate
Carbohydrates: 32 g |
Protein: 9 g |
Fat: 8 g |
Saturated Fat: 4 g |
Cholesterol: 22 mg |
Sodium: 557 mg |
Potassium: 144 mg |
Fiber: 2 g |
Sugar: 10 g |
Vitamin A: 390 IU |
Vitamin C: 3 mg |
Calcium: 132 mg |
Iron: 2 mg
Nutrition information is automatically calculated and should be used as an approximation.
Recipes use US customary measurements and have not been tested for high altitude cooking or baking.