Fig Jam Pizza With Goat Cheese And Prosciutto

I was staying with a friend in Portland during the tail end of autumn when we stumbled across a little weekend market tucked into a leafy corner of the city. One of the stalls offered fresh, warm flatbreads topped with unlikely combinations things like pear and brie, or roasted squash with hazelnuts. But the one that made us pause mid-bite and just stare at each other? A fig jam pizza layered with ribbons of prosciutto and creamy goat cheese. That moment inspired what later became this recipe.

Back home, it quickly turned into a Saturday night tradition. One week, I made it for a neighbor’s backyard movie night; another time, it starred on our dinner table next to glasses of crisp rosé and the chaos of three kids under eight refusing to eat “normal” pizza. Spoiler alert: they devoured this one. The contrast between the jam’s sweetness, the salty edge of prosciutto, and the tang of goat cheese is unexpected in the best way.

Fig jam pizza with goat cheese and prosciutto isn’t just about flavor it’s a sensory event. From the smell of bubbling cheese to the shatter of crispy crust, every slice brings that market day memory back. It’s also incredibly quick to throw together, but feels so polished, like something you’d order at a wine bar with polished cement floors and ambient jazz. Let’s get into how to bring that magic to your own oven.

Short Description

This Fig Jam Pizza With Goat Cheese And Prosciutto balances sweet, salty, creamy, and crispy in every bite. It’s easy to prepare yet delivers gourmet flavor, perfect for dinner parties or laid-back evenings at home.

Key Ingredients

• ⅔ cup fig preserves
• 1½ cups shredded mozzarella cheese
• 1 raw pizza dough
• 3 to 4 slices prosciutto
• 2 oz crumbled goat cheese

Tools Needed

• Pizza stone or baking sheet
• Rolling pin
• Parchment paper or silicone baking mat
• Oven mitts
• Chef’s knife or pizza cutter

Cooking Instructions

Step 1: Preheat the Oven
Heat your oven to 500°F. If using a pizza stone, place it inside the oven while it preheats. For very hot ovens, reduce to 475°F to prevent burning.

Step 2: Prepare the Dough
Roll out the raw pizza dough on a piece of parchment paper or silicone mat. Lightly flour your hands if the dough sticks. If it keeps shrinking, rest it for 5 minutes.

Step 3: Assemble the Pizza
Spread the fig jam evenly across the dough, leaving a small border around the edges. Add shredded mozzarella over the jam. Tear or fold the prosciutto loosely and lay across the top. Finish with crumbled goat cheese.

Step 4: Bake
Transfer the assembled pizza (on parchment) to the preheated stone or baking sheet. Bake for 7–9 minutes until cheese is bubbling and edges are golden and crisp. Move to a higher oven rack if the bottom browns too fast.

Step 5: Rest and Slice
Remove from oven and let rest for 2–3 minutes. This allows the cheese and toppings to settle. Slice and serve warm.

Why You’ll Love This Recipe

The fig jam adds a naturally sweet note without overpowering.

Goat cheese provides a creamy, tangy balance.

Prosciutto brings that unmistakable savory depth.

Quick and easy perfect for a weeknight or entertaining.

Looks stunning with minimal effort.

Mistakes to Avoid & Solutions

Too much jam
Using too much can make the crust soggy.
Solution: Use ⅔ cup and spread it in a thin, even layer.

Dough keeps shrinking
This means the gluten is too tight.
Solution: Let it rest uncovered for 5–10 minutes to relax.

Burnt bottom crust
Common if the oven is too hot or rack placement is wrong.
Solution: Move your pizza to a higher rack or lower the oven to 475°F.

Goat cheese melting into a puddle
Placing cheese too close to edges or using soft goat cheese can do this.
Solution: Keep it near the center and use a crumbly version.

Rubbery prosciutto
Overbaking can dry it out.
Solution: Gently fold or tuck it between the cheese layers to protect it.

Serving and Pairing Suggestions

Slice into squares for a rustic appetizer platter

Pair with arugula salad and balsamic vinaigrette

Enjoy with chilled rosé, Pinot Noir, or sparkling water with lemon

Great for family-style sharing or elegant plated portions

Add a drizzle of honey or hot chili oil at the table for variation

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

To reheat, bake at 375°F for 5–7 minutes or until crisp

Avoid microwaving, which softens the crust

For longer storage, freeze sliced portions between parchment layers

FAQs

1. Can I use store-bought fig jam?
Yes, just make sure it’s thick and not overly watery.

2. What kind of pizza dough works best?
Both homemade and store-bought doughs work great, but make sure it’s room temp before rolling.

3. Can I make it vegetarian?
Absolutely just skip the prosciutto and try adding caramelized onions or roasted mushrooms.

4. What’s a good goat cheese substitute?
Ricotta or feta can work, but they’ll give a different flavor and texture.

5. How do I prevent the crust from burning?
Lower the oven temp slightly or shift the rack position if your crust browns too quickly.

Tips & Tricks

Let dough come to room temp for 30 minutes before rolling—it’s easier to stretch.

Lightly oil your parchment paper to help with crisp edges.

Preheat your pizza stone for 30 minutes if possible—this mimics a wood-fired oven.

Add a sprinkle of fresh thyme or rosemary after baking for extra aroma.

Crushed red pepper flakes bring a little heat to balance the sweetness.

Recipe Variations

1. Balsamic Glaze Drizzle
After baking, drizzle with a thick balsamic reduction. The acidity cuts the sweetness and adds depth.

2. Blue Cheese Swap
Sub goat cheese with 2 oz of crumbled blue cheese for a bolder flavor. Use the same layering method.

3. Fig & Pear Combo
Add thin pear slices under the mozzarella for a fruity, floral twist. Keep the bake time the same.

4. Vegetarian White Pizza
Replace prosciutto with sautéed mushrooms and swap fig jam for caramelized onions. It’ll still offer rich umami.

5. Flatbread Style
Use naan or pita instead of pizza dough. Toast briefly, then add toppings and broil for 3–4 minutes.

Final Thoughts

This Fig Jam Pizza With Goat Cheese And Prosciutto is one of those creations that lives on the edge of sweet and savory, and it thrives in that balance. From the moment it starts baking, the scent fills the kitchen with anticipation. It’s a dish that doesn’t demand perfection just good ingredients, a hot oven, and the willingness to try something bold.

Whenever I serve it to guests, there’s a moment of hesitation before the first bite, followed by surprised delight. That’s what makes it worth sharing again and again. Whether you’re feeding friends, treating yourself, or looking for something unique to break out of a routine dinner rut, this pizza checks every box with style and flavor.