Fig and Prosciutto Pizza

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Here, sweet and salty ingredients come together to create a fantastic pizza topping. To make the fig preserves easier to spread, warm them briefly. The recipe was created for the Breville pizza maker. To bake the pizza in a standard oven, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.


  • 1 Tbs. olive oil
  • 1 yellow onion, thinly sliced
  • Kosher salt and freshly ground pepper, to taste
  • 1 batch Thin Crust Pizza Dough
  • 1/3 cup (3 1/2 oz./105 g) fig preserves
  • 2 oz. (60 g) prosciutto, roughly torn into 2-inch (5-cm) pieces
  • 3/4 cup (3 1/2 oz./105 g) crumbled ricotta salata cheese
  • 1 tsp. chopped fresh thyme


In a nonstick fry pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until caramelized, 18 to 20 minutes. Season with salt and pepper. Let cool to room temperature.

Preheat a Breville pizza maker on the preheat setting for 30 minutes.

On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the fig preserves over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half each of the caramelized onions, prosciutto and cheese.

Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.

Using the pizza peel, transfer the pizza to a cutting board and sprinkle with half of the thyme. Preheat the pizza maker again, assemble the remaining pizza and bake. Cut the pizzas into slices and serve immediately. Makes two 10-inch (25-cm) pizzas.

Williams-Sonoma Kitchen

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