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Prosciutto Fig Pizza

Prosciutto Fig Pizza with Fontina and Balsamic Glaze

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Recipe Details


We believe that salty prosciutto, sweet fig, and nutty fontina cheese were made for each other, especially when all three come together on a crisp pizza crust. Here, our friends at La Quercia are supplying the prosciutto piccante that adds a hint of heat to the rich and creamy mix. With a drizzle of sweet-tart balsamic reduction, this pie reaches legendary dinner status.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    Ingredients & Equipment

    What we send

    • unsalted butter
      2 tablespoons
      unsalted butter
    • balsamic vinegar
      1/2 cup
      balsamic vinegar
    • sugar
      2 tablespoons
    • dried Mission figs
      2 ounces
      dried Mission figs
    • lemon
    • flour
      3 tablespoons
    • pizza dough
      1 pound
      pizza dough
    • whole milk
      8 ounces
      whole milk
    • baby arugula
      1 1/2 ounce
      baby arugula
    • prosciutto piccante
      3 ounces
      prosciutto piccante
    • parchment paper
      parchment paper
    • grated Parmesan
      2 tablespoons
      grated Parmesan
    • shredded Fontina cheese
      2 ounces
      shredded Fontina cheese

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 2 6" small pots
    • rolling pin (optional)
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 450ºF. Allow butter to soften at room temperature. In a small pot over medium-high heat, combine balsamic vinegar and sugar to make glaze. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until liquid is reduced by half and glaze has thickened, about 12 minutes. Meanwhile, quarter figs, discarding stems. Halve lemon.

    2. Roll Pizza Dough

      Roll Pizza Dough

      Sprinkle 1 tablespoon flour onto a clean dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough to about ¼-inch thickness. Rub 1 teaspoon olive oil on a parchment-lined baking sheet, then carefully add pizza dough. Using a fork, poke holes all over. Transfer to bottom rack of oven and bake until crust is crisp and light golden, about 18 minutes.

    3. Make Cheese Sauce

      Make Cheese Sauce

      While dough bakes, in a small bowl, combine butter and remaining flour. Using your hands, mix until fully blended. Heat milk in a separate small pot over medium-high heat, and cook until small bubbles form, 3-4 minutes. Whisk in butter and flour until smooth. Bring to a boil, then reduce heat to medium. Cook until thickened, 1 minute more. Remove from heat and whisk in cheese mix until melted. Season with ¼ teaspoon salt and pepper as desired.

    4. Finish Pizza

      Finish Pizza

      Once golden, remove pizza crust from oven. Pour over cheese sauce, spreading evenly and leaving a 1-inch border around the edge. Scatter over figs. Return pizza to top rack of oven and continue baking until sauce is warmed through and figs are caramelized, 2-3 minutes more.

    5. Season Arugula

      Season Arugula

      While pizza bakes, in a medium bowl, whisk juice of 1 lemon and 1 tablespoon olive oil until fully combined. Season with ⅛ teaspoon salt and pepper as desired. Add arugula to bowl with dressing and toss to coat.

    6. Plate Pizza

      Plate Pizza

      Tear prosciutto into bite-size pieces and scatter over baked pizza. Cut pizza into slices. Top with arugula, drizzle over balsamic glaze, and dig in! Refrigerate any leftovers in an airtight container for up to 3 days.

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