Fig, Prosciutto, and Brie Pizza
This brie pizza with figs, prosciutto, arugula, and balsamic glaze is both simple and elegant. It's a great way to celebrate a special occasion . . . or jazz up any random weeknight.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: arugula, brie cheese, figs, prosciutto
Makes: 1 (12- to 14-inch) pizza
Cost: $15
- 8 dried figs
- Boiling water
- ¼ cup balsamic vinegar
- 1 (14- to 16-ounce) ball pizza dough
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 4 to 6 ounces brie cheese, cut into thin slices
- 2 ounces thinly sliced prosciutto, torn into bite-size pieces
- 1 handful baby arugula
Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
Place the figs in a heatproof bowl and cover with boiling water. Let the figs steep for 10 minutes, then drain well, pat the figs dry, and cut them into thin slices.
In a small saucepan, bring the balsamic vinegar to a boil. Reduce the heat to low and simmer for about 5 minutes, until the vinegar has reduced by half and has thickened to a syrupy consistency. (It should coat the back of a spoon.) Pour the glaze into a ramekin and set aside.
Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
Drizzle the dough lightly with extra-virgin olive oil, and use a pastry brush to spread it all the way to the edges. Sprinkle with salt and pepper, then top with the brie slices, torn prosciutto, and sliced figs.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven. Top with the arugula, season with a pinch of salt and a grind or two of pepper, and drizzle with the balsamic glaze. Slice and serve.