Fig & Prosciutto Pizza

Fig & Prosciutto Pizza

Course: MainDifficulty: Easy


  • 13.4 oz bag of Urban Slicer Neapolitan Pizza crust

  • 1 Cup Warm Water

  • 3 oz Prosciutto (thinly sliced)

  • 4-6 oz Italian Gorgonzola Cheese

  • 4 Sun Dried Golden Figs (thinly sliced) 

  • 1 Cup Fresh Arugula 

  • 2 Tablespoons Aged Balsamic Vinegar

  • 2 Tablespoons Quality Olive Oil

  • Fresh Parmesan for Garnish


  • Combine 1 cup of water with full bag of Neapolitan pizza crust from Urban Slicer. Mix with dough hook on stand mixer for 8 minutes. Place in a lightly oiled and covered bowl and let rise for 2-4 hours. (This will give you 2 14” crusts).
  • Preheat your grill/smoker or oven to 500ºF if you have a pizza stone, they really work great for this. Place your pizza stone in cold and let it warm up to 500ºF with your appliance.
  • Roll out your dough to roughly 14” in diameter. Lightly drizzle olive oil on the surface of the pizza. Place dime sized pieces of Gorgonzola 1”-2” inches apart across the pizza. Evenly distribute figs. Place in the smoker/oven for 10 minutes. 
  • While the pizza cooks, rip each piece of prosciutto into smaller bite sized pieces. At 5 minutes into the cook evenly distribute the prosciutto pieces onto the pizza while it is still cooking. Cook until crust is golden brown, total cook time should be 9-12 minutes. 
  • Add fresh grated Parmesan. Arrange arugula and drizzle with aged balsamic.