Name: Prosciutto, Fig, and Balsamic Pizza al Taglio
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian cuisine
Ingredients: 500 g pizza dough (ready-made, rectangular shape preferred or stretch to shape); 1 cup fig jam; 250 g fresh mozzarella (sliced or torn into small pieces); 100 g prosciutto (thinly sliced); 4 pcs fresh figs (sliced into quarters); 2 tbsp balsamic glaze; 1 cup fresh arugula; 1 tbsp olive oil

A rectangular pizza al taglio topped with salty prosciutto, sweet fig halves, and a drizzle of rich balsamic glaze sits on a rustic wooden board, ready for slicing.

Experience the exquisite harmony of sweet and savory with this Pizza al Taglio featuring crispy, airy dough topped with salty prosciutto, luscious fig jam, creamy mozzarella, and a drizzle of tangy balsamic glaze. Each bite offers a delightful contrast of textures and flavors, from the chewy Roman-style rectangular crust to the soft cheese and slightly chewy figs. This sophisticated yet easy-to-make pizza is perfect for a special appetizer or a light main course, elevating any gathering with its unique take on a classic straight from the streets of Rome, highlighting simple, high-quality ingredients that truly shine.

Preparation time: 25 min
Cooking time: 15 min
Total time: 40 min
Servings: 6

Instructions

Pizza Preparation

1Preheat your oven to 220°C (425°F) with a pizza stone or baking steel if you have one, or a baking sheet.
2Lightly flour a large rectangular baking sheet or stretch your pizza dough into a roughly 10x14 inch rectangle, mimicking the traditional Pizza al Taglio shape. Drizzle with 1 tablespoon of olive oil.
3Evenly spread the fig jam over the dough, leaving a small border for the crust.
4Distribute the fresh mozzarella pieces over the fig jam.

Baking and Finishing

1Carefully transfer the pizza to the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly.
2Remove the pizza from the oven. Arrange the prosciutto slices and fresh fig quarters evenly over the hot pizza.
3Drizzle generously with balsamic glaze. Top with fresh arugula just before serving.
4Slice the Pizza al Taglio into rectangular portions and serve immediately for an authentic Roman treat.

Instructions

Pizza Preparation

1Preheat your oven to 220°C (425°F) with a pizza stone or baking steel if you have one, or a baking sheet.
2Lightly flour a large rectangular baking sheet or stretch your pizza dough into a roughly 10x14 inch rectangle, mimicking the traditional Pizza al Taglio shape. Drizzle with 1 tablespoon of olive oil.
3Evenly spread the fig jam over the dough, leaving a small border for the crust.
4Distribute the fresh mozzarella pieces over the fig jam.

Baking and Finishing

1Carefully transfer the pizza to the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly.
2Remove the pizza from the oven. Arrange the prosciutto slices and fresh fig quarters evenly over the hot pizza.
3Drizzle generously with balsamic glaze. Top with fresh arugula just before serving.
4Slice the Pizza al Taglio into rectangular portions and serve immediately for an authentic Roman treat.

Nutrition Information

Calories: 451 kcal
Protein: 15 g
Fat: 19 g
Carbs: 55 g

Nutrient	Per serving
Calories	451 kcal
Protein	15 g
Fat	19 g
Carbs	55 g

Tips

For an airy, crispy crust typical of Pizza al Taglio, ensure your dough is at room temperature and well-risen before stretching.
A pizza stone or baking steel helps achieve a crispier base. Preheat it thoroughly for at least 30 minutes before baking.
Add the arugula and balsamic glaze right before serving to maintain their freshness and vibrant flavors, creating a beautiful contrast.