Sheet Pan Fig, Peach and Prosciutto Pizza

  • Author: Chocolate Covered Cheetah


  • 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


  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