Ugly Produce. Delivered.

Fig and Prosciutto Pizza

Photo by Maren Ellingboe

Photo by Maren Ellingboe

Recipe, styling and photography by Maren Ellingboe!

As August turns into September, there’s nothing better than juicy, fresh figs. Drizzled with a little honey and tart balsamic vinegar, they make a perfect breakfast when served with yogurt, or with toast spread with fresh ricotta cheese.

I love to play up figs’ not-too-sweet nature with a savory pizza recipe. During baking, the figs develop a caramelized flavor that contrasts perfectly with salty prosciutto and creamy mozzarella cheese. Top with plenty of fresh arugula, and there’s no need to serve with a salad!


  • Cornmeal, for dusting

  • Flour, for dusting

  • 1 ball pizza dough, purchased or homemade

  • 2 Tbsp olive oil, plus more for drizzling

  • 8 oz. fresh mozzarella

  • 1 oz. goat cheese

  • 8 figs, cut in half

  • Kosher salt, to taste

  • 1 Tbsp honey

  • 6 slices prosciutto

  • 3 c arugula


  1. Preheat oven to 500° (or as high as your oven will go.) Dust a rimmed baking sheet with cornmeal.

  2. Sprinkle some flour on a cutting board, and coat pizza dough lightly with flour. Using your hands or a rolling pin, stretch dough into a 10x14-inch rectangle and carefully lay on prepared baking sheet.

  3. Drizzle 2 Tbsp olive oil over dough. Cover evenly with mozzarella, goat cheese and figs, placing figs cut side up. Season with salt.

  4. Bake pizza until beginning to brown and crust is firm, about 10 minutes. Preheat broiler to high. Broil pizza until cheese and edge of crust begin to blacken, 1 to 2 minutes. Watch carefully so it doesn’t burn!

  5. Slide pizza off of baking sheet onto a cutting board (the cornmeal makes this easy). Drizzle with honey and more olive oil. Cover with arugula and prosciutto. Cut into slices and serve immediately.

Recipe Notes

It may seem like you’re baking the pizza at an extreme temperature, but turning your oven as high as it will go then finishing it under the broiler is the best way to replicate a the effects of a professional pizza oven at home. You’ll end up with a crisp yet tender crust, and a slightly smoky flavor from broiling the cheese. Trust me, you’ll never make pizza another way again!