Pizza with Figs and Prosciutto: the true Roman recipe for a unique taste
There are flavors that tell stories, and the pizza with figs and prosciutto is one of them.
This is not like other pizzas, there is no tomato, yet its simple but unmistakable taste will make you fall in love.
Born as typical street food of the Roman tradition, it combines the simplicity of white pizza with a combination that tastes of late summer: the velvety sweetness of figs and the unmistakable savoriness of prosciutto.
It is a symphony of flavors and textures that will make your palate travel.
The secret of this recipe, in fact, lies in the balance. The pizza, soft and crunchy, becomes the perfect canvas to enhance two ingredients that, when put together, create a heavenly harmony.
The freshness of mozzarella blends with the sweetness of figs, while the prosciutto, strictly lightly aged and delicate, gives the right touch of savoriness without overshadowing the other flavors.
It is so easy and quick to prepare that in the capital the saying “not just pizza and figs” is used to say that something is not so obvious!
If you don’t have time to knead, you can use a ready-made base, but I assure you that the satisfaction of making pizza at home is unmatched.
Try this recipe, it will make you feel like you’re on a warm Roman summer evening.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 1,684.96 (Kcal)
- Carbohydrates 213.65 (g) of which sugars 29.83 (g)
- Proteins 70.93 (g)
- Fat 67.20 (g) of which saturated 24.44 (g)of which unsaturated 14.94 (g)
- Fibers 10.67 (g)
- Sodium 2,084.27 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 18 oz all-purpose flour
- 1 cup water
- 0.25 oz fresh yeast
- 2 tbsps extra virgin olive oil
- 1 tbsp salt
- Half tsp sugar
- 3.5 oz Parma DOP prosciutto
- 4 figs (green or black)
- 9 oz mozzarella
- to taste extra virgin olive oil
- balsamic vinegar (optional glaze)
Tools
- Bowl
- 2 Baking sheets
Recipe Pizza Figs and Prosciutto
In a bowl, dissolve the yeast and sugar in a small amount of warm water. On a work surface, pour the flour, salt, and create a well. Add the yeast mixture in the center, mixing. Add the rest of the water and the oil and continue kneading until you obtain a smooth and elastic dough.
Form a ball, place it in a bowl, cover it with a damp cloth and let it rise in a warm place for 1.5-2 hours, or until it doubles in volume.
Divide the dough into 2 parts and spread them on two oiled baking sheets. After about 30 minutes, bake the bases in the preheated oven at 482°F for 8-10 minutes. Add the mozzarella and bake again for another 5-6 minutes, until melted.
Take the pizza out of the oven and let it cool slightly. Add the prosciutto and sliced figs. Finish with a drizzle of oil, some basil leaves, and a sprinkle of balsamic glaze, if you like.
NOTES
PIZZA BASE For a quick Pizza with figs and prosciutto you can use a pre-cooked pizza base or a ready-made pizza dough. This dough is made with all-purpose flour, if you use another type of flour make sure it’s strong and rich in gluten.
FIGS You can use either green or black figs, the latter are sweeter. When you buy them, make sure they are firm and ripe.
MOZZARELLA To obtain a crunchier pizza, I recommend chopping the mozzarella and draining the excess liquid.
BALSAMIC VINEGAR The sweet and salty contrast always works very well. I recommend adding a few drops of balsamic vinegar or alternatively honey on the surface.
STORAGE
To store leftover pizza in the refrigerator, place it in an airtight container or wrap it in a plastic bag to freeze. Leftover pizza can last up to 3 days.
To reheat pizza, the simplest way is to warm it in the oven at 356°F for 5-7 minutes. Alternatively, you can reheat it in the microwave, just place the pizza on a plate and cook it at maximum power for 30 seconds.
Alternatives and Variants
1 Pizza with figs and smoked ham: If you prefer a smokier flavor, you can replace prosciutto with smoked ham.
2 Pizza with figs, prosciutto, and burrata: For an extra touch of creaminess, add a whole or broken burrata on top of the freshly baked pizza. The contrast between the sweetness of the burrata and the saltiness of the prosciutto is irresistible!
3 Pizza with figs and walnuts: For a vegetarian version, remove the prosciutto and add coarsely chopped walnut kernels.
Usage and Pairings
This pizza is a perfect appetizer or a light main dish for a summer dinner. Serve it with a glass of dry white wine, such as a Vermentino or Fiano, to balance the sweetness of the figs.
Origins and History of the Recipe
The pizza with figs and prosciutto is one of the oldest pairings in Italian peasant cuisine, often found as a pairing for a tasty appetizer. Its version on white pizza has become one of the most iconic street foods in Rome, a true symbol of the end of summer. Its fame is such that the expression “not just pizza and figs” has entered the common language to indicate something not obvious or trivial.
FAQ
Why use only mozzarella and not tomato sauce?
This recipe is based on white pizza, a neutral base that serves to best enhance the delicate and sweet taste of figs and the savoriness of prosciutto, without covering them with the taste of tomato.
Can I use ready-made pizza dough?
Certainly! If you don’t have time to knead, you can use a ready-made white pizza base available at the supermarket. The result will still be excellent and will save you time.
When do you add prosciutto and figs?
The ingredients are added raw on the cooked pizza. If you put them in the oven, the prosciutto will dry out and the figs will lose their texture and sweetness.
