Fig + Prosciutto Pizza

Posted by Malissa Nelson on

I lovingly refer to our family as the Traveling Nelson Circus. We’ve lived in, oh, 5 states in 10 years. One of our stops was in Cincinnati, OH and a restaurant called A Tavola was close to both home and work. Their Fig + Prosciutto Pizza is one of my favorites and something I now recreate at home.


  • 18-20 ounces pizza dough
  • 4-5 heaping spoonfuls Fig + Earl Grey Preserves
  • 4-5 slices of prosciutto, as desired
  • 1/4 cup of fontina cheese
  • 1-2 cups fresh arugula (or to taste)
  • 1 tablespoon of balsamic vinegar
  • 2 tablespoons of fresh grated Parmigiano Reggiano
  • 1 tablespoon olive oil, for the crust


  1. Preheat the oven to 500° F and place the pizza stone in the oven and let preheat for one hour.
  2. Meanwhile, roll out the dough into a 12-inch crust.
  3. Place a small handful of cornmeal onto your rolling location (countertop or a marble board works best) and spread evenly to prevent the dough from sticking.
  4. Transfer the dough onto the peel.
  5. Top with a light coating of olive oil.
  6. Spread the fig jam over the dough until lightly but fully covered. Add the fontina cheese first and then top with the prosciutto.
  7. Slide finished pizza onto the pizza stone and bake for 10-15 minutes. Be sure to carefully watch the oven because all ovens will cook at different rates. Sometimes it will only take 10 minutes to fully cook.
  8. While the pizza is cooking toss the arugula and balsamic vinegar together in a large bowl.
  9. Remove from the oven, let cool, top with fresh, dressed arugula, and serve.

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