Sheet Pan Fig, Peach and Prosciutto Pizza

It’s fig season! Figs are all the rage these days. I never really remember having them as a child, though my mom says we had them with nuts at Thanksgiving? Pretty sure I never ate them, haha. 

These days fresh figs are a prized possession, I just started seeing them in stores over the past few weeks. Around the same time they began blowing up on social media. It seems every food blogger is jumping on the chance to feature figs in a late summer recipe so here I am doing the same! 🙂 

This Sheet Pan Fig, Peach & Prosciutto Pizza is both easy and delicious! I love the sweet combination of the peaches and figs with the savory flavor of the prosciutto. I’ve probably talked about this before, but that sweet and savory combination of fruit and cured meats reminds me of when I studied abroad in Spain and my host mom would feed me copious amounts of jamón y melón, Serrano ham with honeydew melon – one of my all time favorites 🙂 

I am taking the easy way out with this recipe and using a store bought pizza dough, but you could use a homemade one if you like!  

You will start by spreading the dough evenly on a greased sheet pan. Top with ricotta, sautéed onions, fresh sliced peaches and figs, prosciutto and grated cheese. Bake until dough is cooked through and cheese in golden brown.

To finish it off you will top it with arugula and a balsamic reduction! It’s a perfect end of summer pizza!

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Sheet Pan Fig, Peach and Prosciutto Pizza


  • Author: Chocolate Covered Cheetah
Scale

Ingredients

  • 1tbsp olive oil
  • 1 cup white onions, chopped small
  • 1/4 tsp sea salt
  • 1 pizza dough, 1 pound
  • 1 cup ricotta cheese
  • 1/4 tsp sea salt
  • 1/2 tsp dried thyme
  • 1 ripe peach, sliced thin
  • 5 fresh black mission figs, halved
  • 4oz prosciutto
  • 4oz shredded mozzarella cheese
  • 1/4 cup balsamic vinegar
  • 1 tbsp honey
  • 1/8 tsp sea salt
  • 1 cup arugula

Instructions

  1. Pre-heat oven to 425°F
  2. Heat a small to medium sized skillet over medium heat, add 1 tbsp olive oil
  3. Add onions to the skillet, sprinkle with 1/4 tsp sea salt
  4. Sauté about 5 minutes until onions are golden brown, remove from heat, set aside
  5. Grease a large baking sheet
  6. Spread pizza dough to fit the baking sheet in an even layer
  7. In a small bowl, mix together ricotta, 1/4 tsp sea salt and dried thyme
  8. Spread ricotta mixture in an even layer over pizza dough
  9. Top with sautéed onions, sliced peaches, figs and prosciutto
  10. Sprinkle with cheese
  11. Put pizza in the oven to bake for 20-22 minutes
  12. While the pizza is baking, in a small heavy bottomed sauce pan, heat balsamic vinegar, honey and 1/8 tsp sea salt over low-medium heat, bring to a rolling boiling, stirring frequently so it does not burn, reduce to simmer, mixture should thicken
  13. When the pizza is done, remove from oven, allow to cool for 5 minutes
  14. Top with arugula and drizzle with balsamic reduction
  15. Slice and enjoy

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