Fig, Prosciutto & Arugula Pizza Recipe

Disclosure: This post has been sponsored by Icons of European Taste.

This pizza with Prosciutto di San Daniele, Grana Padano, fig jam, and arugula is a lovely salty-sweet recipe that is great for a quick weeknight meal.

If you don’t like pizza, then I don’t know if we can be friends. Pizza is the great equalizer. From the cheapest of slices to the most haute of pies, there’s some iteration that almost everyone is bound to enjoy. And while I’m usually a sucker for classic pepperoni, there are times when I want to switch it up a little, and that’s where this pizza with Prosciutto di San Daniele, Grana Padano, fig jam, and arugula comes into play. The end result is a lovely salty-sweet pizza that is great for a quick weeknight meal or a fancy-ish appetizer for your next party.

What Is Prosciutto?

Prosciutto is an air-cured ham from Italy that is prized around the world. Prosciutto di San Daniele comes from Northeastern Italy in the Friuli Venezia Giuila region. It is produced using only two ingredients—locally sourced pork and sea salt—and is dry cured for at least 13 months. It is served thinly sliced with enough fat that it almost melts in your mouth.

What Is Grana Padano?

“Grana” means hard grating cheese and “Padano” refers to the region in Northern Italy where the cheese is be produced. You can easily identify it by the branding on the rind of the cheese (as in the image above). It is made with partially skimmed raw cow’s milk and is aged a minimum of 9 months but can age to over 24 months. It has great salt and umami, and can be enjoyed on its own or as parts of other dishes, like in the case of this pizza.

What Pizza Dough to Use?

It’s all up to you. You can make your own pizza dough from scratch, get a ball from your favorite local pizzeria, or buy it from the grocery store. They should all work the same, it’s just a matter of how much effort you want to put into making this fig, prosciutto, and arugula pizza. (For this recipe, I bought a frozen ball of pizza dough from the store and defrosted it according to the package instructions.)

How to Make Sheet Pan Pizza?

This one comes together in a snap. Start by coating the pizza dough in olive oil and stretching it out as best you can on a rimmed sheet pan. (Cover with plastic wrap and let it rest for a few minutes if it’s being particularly difficult.) Spread the fig jam on top of the pizza dough, sprinkle with some cheese, and bake in a hot oven until the crust is browned. From there, drape it with the thin slices of Prosciutto di San Daniele, top with some lightly dressed arugula, and grate some more Grana Padano all over the top. Cut into squares and then serve.

Disclosure: This post has been sponsored by Icons of European Taste.