Fig Prosciutto Goat Cheese Pizza

If you love a sweet and salty flavor combination, this fig prosciutto goat cheese pizza is for you. This easy recipe is great for an appetizer shared with friends or for a light meal.  We love this pizza during summertime out on the patio and hope you do too!

Fig Prosciutto Goat Cheese Pizza Ingredients

You can make your own pizza dough, use premade pizza crust, or even pita bread.  However, our favorite way to make this pizza is on a medium-sized Na’an bread (the 6-8 inch oblong size).  Then you will need olive oil, fig jam/ spread, goat cheese, fresh basil, thinly sliced prosciutto, and a bit of shredded Parmesan cheese.

How to Make this Easy, Sweet, and Savory Pizza

First, preheat your oven to 400°.  Wash, pat dry, and then julienne 5-6 medium-sized basil leaves (about 2 tablespoons).  Place the Na’an bread on a cookie sheet and brush about 1-2 tablespoons of olive oil on top of the bread with the back of a spoon or a pastry brush.  Next, spread 2 tablespoons of fig jam/ spread on top of the oiled bread.  Rip about 3 thin slices of prosciutto into small strips and place evenly on top of the Na’an bread.  Crumble 2 ounces of plain goat cheese and sprinkle on top of the pizza.  Distribute the julienned basil evenly on top of the pizza.  Finally, sprinkle a small amount of grated shredded hard Parmesan cheese on top (about 1/8 cup).

Bake for 10-15 minutes, until the sides of the pizza are golden brown, the Prosciutto is crispy, and the Parmesan cheese is melted. Allow to cool for 3-4 minutes, slice and enjoy.

Serving Suggestions for Fig Prosciutto Goat Cheese Pizza

• Fresh arugula as a garnish on top, after baking this pizza, adds visual appeal.
• If using this pizza as an appetizer for a happy hour, consider serving these other complimentary appetizers with this pizza: Caprese with Avocado and Balsamic Glaze or Ric’s Marinated Party Shrimp.
• Complementary cocktails would include this Lemon Basil Martini or this Elderflower Vodka Lemonade.

Fig Prosciutto Goat Cheese Pizza

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Gnarly Roots
• Total Time: 25 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1 medium-sized Na’an bread (the 6–8 inch oblong size)
• 2 T olive oil
• 2 T fig jam/ spread
• 2 ounces crumbled, plain goat cheese
• 5–6 fresh basil leaves, julienned
• 3 thinly sliced pieces of prosciutto
• 1/8 cup shredded Parmesan cheese
• *optional fresh arugula for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. First, preheat your oven to 400°.
2. Wash, pat dry, and then julienne 5-6 medium-sized basil leaves (about 2 tablespoons).
3. Place the Na’an bread on a cookie sheet and spread about 1 – 2 tablespoons of olive oil on top of the bread with the back of a spoon or a pastry brush.
4. Next, spread 2 tablespoons of fig jam/ spread on top of the oiled bread.
5. Tear 3 thin slices of prosciutto into small strips and place evenly on top of the Na’an bread.
6. Crumble 2 ounces of plain goat cheese and sprinkle on top of the pizza.
7. Distribute the julienned basil evenly on top of the pizza.
8. Finally, sprinkle a small amount of grated shredded hard Parmesan cheese on top (about 1/8 cup).
9. Bake for 10-15 minutes, until the sides of the pizza are golden brown, the Prosciutto is crispy, and the Parmesan cheese is melted.
10. Allow to cool for 3-4 minutes, slice and enjoy.
11. If using arugula garnish, add it to the top after the pizza cools and before slicing and enjoying.

• Prep Time: 10 min
• Cook Time: 15 min