Sheet Pan Fig & Prosciutto Pizza with Goat Cheese

By Sprig Originals ✓ · cooked up in Sprig

A casual-Italian favorite made easy: store-bought dough stretched onto a preheated sheet pan, spread with sweet fig jam, and blistered at 500°F until the crust is crackly and the mozzarella and goat cheese are bubbling. Silky prosciutto, peppery arugula, and a drizzle of balsamic go on after the pan comes out, so everything stays cool, fresh, and barely wilted against the hot crust.

Ingredients

• 1 lb store-bought pizza dough, at room temperature
• 3 tbsp extra-virgin olive oil, divided
• 1 tbsp semolina or cornmeal (optional, for the pan)
• 1/4 tsp kosher salt

• 1/3 cup fig jam or fig preserves
• 1 tbsp warm water
• 6 oz low-moisture mozzarella, shredded
• 3 oz goat cheese, crumbled
• 1/2 tsp fresh thyme leaves
• 1/4 tsp freshly cracked black pepper
• 1 pinch red pepper flakes (optional)

• 3 oz thinly sliced prosciutto di Parma
• 2 cups baby arugula, loosely packed
• 1 tsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• 1 tbsp balsamic glaze
• 2 tbsp shaved Parmesan

Instructions

1. Take the dough out of the refrigerator at least 45 minutes to 1 hour before baking and leave it covered on the counter. Cold dough fights back and will not stretch to the corners of the pan.
2. Place a rimmed half-sheet pan (18 x 13 inches) on the middle rack of the oven and heat the oven to 500°F. Let the empty pan preheat for a full 20 minutes so it is screaming hot.
3. While the oven heats, stir the fig jam with 1 tablespoon warm water in a small bowl until it is loose and spreadable, about the consistency of ketchup. Shred the mozzarella, crumble the goat cheese, and have everything within arm's reach — once the hot pan comes out you'll be working fast.
4. Carefully pull the hot pan out onto a heatproof surface. Add 2 tablespoons of the olive oil and tilt to coat the bottom, then sprinkle with the semolina if using. Immediately lay the dough in the center and, working quickly with oiled fingertips, press and stretch it toward the corners. It will sizzle and start to set; if it resists, let it rest 30 seconds and press again. Full corner coverage is nice but not required — a rustic oval bakes just as well.
5. Brush the exposed rim of the dough with the remaining 1 tablespoon olive oil and sprinkle the whole surface with the kosher salt.
6. Spread the thinned fig jam over the dough, leaving a 3/4-inch border. Scatter the mozzarella evenly, then dot with the goat cheese crumbles. Sprinkle with thyme, black pepper, and red pepper flakes if using.
7. Return the pan to the middle rack and bake at 500°F for 13 to 16 minutes, until the crust edge is deep golden brown, the underside is crisp when you lift a corner with a spatula, and the cheese is bubbling with a few browned spots.
8. While the pizza bakes, toss the arugula with 1 teaspoon olive oil and the lemon juice in a bowl and season with a small pinch of salt. Keep it cool until serving.
9. Slide the pizza onto a cutting board and let it rest 2 to 3 minutes — this lets the crust set and keeps the prosciutto from melting into grease. Tear the prosciutto into loose ribbons and drape it over the hot pizza, then pile the dressed arugula on top.
10. Drizzle with balsamic glaze, shower with shaved Parmesan, and cut into 8 squares or wedges with a pizza wheel. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem