A close-up of a halved Neapolitan pizza, featuring a beautifully blistered crust. It's generously topped with vibrant green arugula, delicate pink prosciutto slices, and rich purple quarters of fresh figs. Creamy white mozzarella is visible, and a glistening balsamic glaze is drizzled over the toppings, all resting on a rustic wooden board.

Fig and Prosciutto Neapolitan Pizza

Italian cuisine

Fig and Prosciutto Neapolitan Pizza

Embark on a culinary journey to Naples with a sophisticated twist on the classic Neapolitan pizza. This Fig and Prosciutto Neapolitan Pizza marries the rustic charm of authentic Italian cuisine with a delightful explosion of sweet, salty, and savory flavors. Imagine biting into a perfectly blistered crust, thin and airy in the center, yet wonderfully chewy around the cornicione (lip), a hallmark of true Neapolitan style. The base is an ode to simplicity: a vibrant San Marzano tomato sauce, slightly sweet and acidic, providing the perfect counterpoint to creamy dollops of fresh mozzarella, which melts into gooey perfection. The star of this pizza, however, is the elegant pairing of ripe, luscious figs and delicate, salty prosciutto. The figs, often seasonal, bring a unique, honeyed sweetness that pairs harmoniously with the cured, savory notes of the prosciutto. A scatter of fresh, peppery arugula added after baking brightens each bite, offering a refreshing contrast to the richness. Finally, a drizzle of balsamic glaze accentuates the sweetness of the figs and deepens the overall flavor profile. This pizza is not just a meal; it's an experience that celebrates the highest quality ingredients and the time-honored tradition of Neapolitan pizza making, proving that gourmet flavors can be achieved with simplicity and passion.

Preparation time
30 min
Cooking time
10 min
Total time
40 min
Servings
2

Instructions

Preparation

  1. 1Preheat your oven to its highest setting (500-550°F or 260-290°C) with a pizza stone or steel inside for at least 60 minutes. This high heat is crucial for achieving the characteristic blistered Neapolitan crust.
  2. 2Lightly dust a pizza peel with 00 flour or semolina to prevent sticking. Carefully stretch one ball of Neapolitan pizza dough into a roughly 10-12 inch circle. Neapolitan dough is meant to be thin in the center with a puffy edge.
  3. 3Spread half of the San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Distribute half of the torn fresh mozzarella over the sauce.
  4. 4Arrange half of the quartered figs over the mozzarella.

Cooking

  1. 1Carefully slide the pizza onto the preheated pizza stone or steel in the oven. Cook for 5-8 minutes, or until the crust is golden brown and blistered, and the cheese is melted and bubbly. Cooking times will vary depending on your oven's temperature.
  2. 2Remove the pizza from the oven and transfer it to a cutting board.

Finishing and Serving

  1. 1Immediately drape half of the prosciutto slices artfully over the hot pizza. The heat from the pizza will slightly warm the prosciutto.
  2. 2Scatter half of the fresh arugula over the pizza. Drizzle with half of the balsamic glaze and a touch of extra virgin olive oil. Season with a pinch of salt if desired.
  3. 3Slice and serve immediately. Repeat the process for the second pizza.

Nutrition Information

Calories
551 kcal
Protein
25 g
Fat
28 g
Carbs
51 g
NutrientPer serving
Calories551 kcal
Protein25 g
Fat28 g
Carbs51 g

Tips

  • Ensure your mozzarella is well-drained to prevent a watery pizza. Gently blot with paper towels.
  • Don't overcrowd your pizza with toppings, especially for Neapolitan style, as it can prevent proper cooking and crust development.
  • For the best experience, add prosciutto and arugula right after the pizza comes out of the oven. This keeps them fresh and flavorful.

By Chef Michael Ilin