Balsamic Pickled Fig, Prosciutto, and Goat Cheese Pizza
A Funky Way to Top Your Next Pizza
I’m so excited to share with you one of my favorite pizza recipes – pickled fig, goat cheese, and prosciutto pizza. This pizza is a combination of flavors that will leave your taste buds begging for more. Pizza is a classic Italian dish that can be found with all sorts of variations in all corners of the world. It’s a dish that can be made in countless ways, from classic margherita to fun topping combinations like this one.
Tips for a Successful Recipe
If you plan on making this pizza recipe, here are a few tips to help ensure you’re successful:
- If you are in a rush and don’t have time to pickle the figs, you can cheat a little! Instead, add sliced dried figs (or fresh ones if you have access to them) and drizzle a small amount of quality balsamic vinegar over the top. You’ll get close to the right flavor combination and save time.
- When shopping for balsamic vinegar, and if your budget allows for it, look for the words “Aceto Balsamico Tradizionale di Modena” or “Aceto Balsamico Tradizionale di Reggio Emilia”, as these ones will be of the highest quality and made in a traditional style. You’ll end up with a much tastier Balsamic that’s worth the few extra dollars.
- In the recipe, I have you add several ingredients after the pizza has come out of the oven. That’s because some of these ingredients are more delicate, or the flavor lends itself better to being slightly cold. It may feel a bit odd to put a pizza in the oven only half covered, but trust the process and you’ll love the end result!
Recipe Details
For this recipe, we’re going to first be pickling our figs. Pickling is a great way to add a tangy flavor to fruits and vegetables and is even easier than you might think. Plus, it’s a great way to extend the shelf life of your produce. To start, thinly slice your dried figs and place them in a saucepan with a mixture of balsamic vinegar, rosemary, salt, and pepper. Bring to a boil over medium heat, let simmer for about 5 minutes, and then let them sit for at least an hour, but preferably overnight, to let the flavors develop.
Now, let's talk about the pizza crust. You can make your own pizza dough or buy it pre-made from the store. Either way, it’s going to taste great with this topping combination. The pizza in my photos is with a pre-made crust, which I have no shame in purchasing if I know it’s going to be good!
To your crust, drizzle the top with a bit of olive oil and then dollop some creamy goat cheese on top. Goat cheese is tangy and pairs perfectly with the sweet and tangy pickled figs. Then place a few pieces of prosciutto over the crust as well and bake in the oven for about 7 minutes, or until the crust and toppings have warmed through.
Next, add the pickled figs on top of the goat cheese. The balsamic pickling liquid will add a nice tang to the pizza, so don’t be afraid to drizzle a little bit on top of the figs if that tickles your fancy. Sprinkle arugula over the pizza and then drizzle with more olive oil, a bit of honey, and a small pinch of flaky sea salt. At this point, the pizza should be cool enough to slice and serve!
This pizza is great as a main dish or as an appetizer. It’s perfect for a dinner party or a casual night in with friends. If you’re looking for a way to switch up your pizza game, give this pickled fig, goat cheese, and arugula pizza a try. It’s a flavor combination that will make your taste buds dance with joy.
I hope you enjoy making and eating this pizza as much as I do. If you do make it, be sure to tag @lauralovestocook in your photos and leave a review below. Happy cooking!
A salty, meets sweet, meets tangy combination of toppings to change up your typical pizza night.
- 1 cup dried figs, stems removed
- 1 1/4 cup balsamic vinegar
- 2 sprigs fresh rosemary, or ½ tablespoon dried rosemary
- pinch of salt
- pinch of black pepper
- 1 prepared pizza crust (either store-bought or homemade)
- 2 tbsp olive oil, separated
- 5 oz goat cheese
- 4 oz prosciutto
- 2 cup baby arugula
- 1/2 recipe of balsamic pickled figs
- 1-2 tsp honey
- flaky sea salt, to taste
Add 1 cup of dried figs, with the stems removed, 1 ½ cups balsamic vinegar, 2 sprigs of fresh rosemary, a pinch of salt, and a pinch of black pepper to a small saucepan.
Bring the ingredients to a boil over medium heat. Let the figs simmer for about 3 minutes and then take off the heat.
Let the figs sit in the saucepan for 2 hours at room temperature to pickle. Transfer to a glass, airtight container and use immediately or store in the refrigerator for up to a month.
To assemble your pizza, do a little bit of prep-work. Preheat your oven to 450°, or to the recommended temperature on the instructions on your purchased pizza crust. Set out your ingredients, breaking up the goat cheese into smaller pieces, separating the slices of prosciutto into individual pieces, and thinly slice half a cup of the balsamic pickled figs.
Drizzle 1 tablespoon of olive oil over the top of the pizza crust and arrange the goat cheese and prosciutto over the top. Bake in the oven for 7 minutes, until the cheese has become a bit melty and the prosciutto slices of crisped up.
Sprinkle 2 cups of baby arugula over the top of the pizza and arrange the thinly sliced balsamic pickled figs over the arugula.
Drizzle the remaining 1 tablespoon of olive oil and 1 teaspoon of honey over the entire pizza. Sprinkle a pinch of flaky sea salt over the top, slice, and then serve!
Leftovers can be wrapped in plastic wrap and saved in the refrigerator for up to 3 days.
