Prosciutto, Brie & Fig Jam Pizza

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This pizza is a delicious blend of sweet and savory flavors. You can easily make it at home using a simple dough and topping it with fantastic fig jam. If you’re on the lookout for a new favorite recipe, this one’s a winner!

Prosciutto, Brie & Fig Jam Pizza

Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Course Dinner
Servings 10 slices


*For the dough:*

  • 1 package Instant Yeast equivalent to 2 ¼ teaspoons
  • 1 cup warm water
  • 1 tbsp honey
  • 1 ½ tsp salt
  • 2 ½ cups all-purpose flour
  • 1 tsp garlic powder
  • 2 tbsp olive oil

*For the dough preparation:*

  • 1 tbsp olive oil
  • 2-3 tbsp all-purpose flour

*For the toppings:*

  • 2 tbsp olive oil
  • 8 oz triple cream brie cheese rind removed and sliced
  • 1 8.5 oz jar of Stonewall Kitchen Classic Fig Jam
  • 6 oz prosciutto
  • 1 cup arugula


*For the dough:*

  • In a stand mixer bowl, combine yeast and warm water (like warm bath water). Add honey and salt. Attach the dough hook and mix on the lowest speed for 30 seconds until everything is mixed.
  • Gradually add 2 ½ cups of flour. While combining, add 2 tablespoons of olive oil and 1 teaspoon of garlic powder. Mix until combined. Allow the mixture to beat on low speed for 10 minutes. This will knead the dough, so you don’t have to do it manually!
  • While the dough is kneading, take approximately 1 tablespoon of olive oil and use it to coat a large-sized bowl. After 10 minutes, the dough should be clinging to the hook. Place the dough in the oiled bowl. Cover with a damp dish towel or saran wrap sprayed with nonstick cooking spray. Let it sit in a warm, dark area for 1 hour to rise. You can use the oven for this—turn it on to the lowest temperature for 3 minutes, turn it off, and leave the dough there to rise.

*For assembly:*

  • After the hour is up, and your dough has almost doubled in size, pull it from the oven and preheat the grill to 425°F.
  • Lay down a large piece of parchment paper on a flat surface and sprinkle with flour. Roll out the dough to the desired thickness. Roll up the edges to create a crust.
  • Drizzle on the olive oil and use a pastry brush or spoon to spread the oil on the crust. Evenly spread out the brie cheese. Spoon out a generous amount of jam (about half of the jar).
  • Slide the parchment paper with the pizza onto a baking sheet and transfer to the grill. Close the lid and grill for 5-10 minutes, checking to ensure the bottom is not burning.
  • Once cooked through, remove the pizza from the grill. Top with prosciutto and arugula, slice, and serve!


If you prefer baking the pizza, follow these directions:
  • Preheat the oven to 500 degrees.
  • Sprinkle flour on a flat surface. Roll out the dough to the desired thickness.
  • Transfer the dough to a pizza stone or baking sheet. Roll up the edges to create a crust and top with olive oil, brie, and fig jam.
  • Once the oven is preheated, bake for 12-15 minutes or until the crust is golden brown.
  • Remove from the oven, top with prosciutto, arugula, and serve!

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