This post may contain affiliate links. Please see our disclosure policy.
This easy-to-make, thin-crust pizza features a unique topping of lightly caramelized fresh figs, creamy, melted Brie, savory prosciutto, and a gremolata-inspired sprinkle of orange zest and rosemary for added flavor. Enjoy it as an appetizer or make it a meal with a fresh salad.
We’ve enjoyed variations of this ingredient combination from restaurant appetizer menus in the past and liked it so much that we created this homemade version. While the different versions that we’d tried paired the figs with goat cheese, we wanted to do something a little different with this pizza. We decided on melted Brie, for its creamy texture and buttery flavor. It was a great choice, and the orange zest and rosemary made the perfect finishing touch. We know you’ll like it.
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
BRIE: You might think brie is only for charcuterie boards, but it’s actually an excellent choice as a pizza topping. It’s creamy and tangy, and it melts into the perfect ooey gooey texture on a pizza. You’ll just want to remove the rind first so it melts more evenly on the crust.
FRESH FIGS: Fresh figs are the star of this pizza, and you have some options to choose from, including black mission (probably the most widely available), Calimyrna, Celeste or brown turkey. Choose whatever variety is in season and looks the best at the market (ripe, plump and unblemished skin). Some varieties are a little sweeter, like the black mission, while others are a little more tart, like the brown turkey. It’s all a matter of availability and personal preference, but we chose to use fresh black mission figs because they were in season, and we love their rich, sweet flavor.
PROSCIUTTO: If you can get freshly sliced prosciutto from your local market, that’s your best bet, but pre-packaged, thinly sliced prosciutto is just fine, too.
PIZZA DOUGH: Nothing beats a homemade pizza dough (especially our easy recipe), but if you’re short on time, grab a store-bought dough found in your grocer’s refrigerated section. Or, if you’re not in the mood to work with fresh dough, substitute a store-bought flatbread like a naan (check out one of our other naan pizzas for baking instructions).
Overview
How to Make Pizza with Prosciutto and Figs
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PREPARE THE BRIE: Remove the rind from the top of the wheel of brie and allow it to come to room temperature for about 30 minutes. If you have trouble slicing the rind, pop the brie in the freezer for a few minutes first. If your pizza dough is chilled, remove that from the refrigerator at the same time.
MAKE THE CRUST: Preheat the oven to 450°F and position a rack in the center of the oven. Dust your work surface with cornmeal and divide the pizza dough in half. Flatten each half and work it into a rectangle, rolling it to a thickness of about 1/8 inch. Transfer both crusts to a large baking sheet and pinch around the edges to make a raised edge. Brush the edges with olive oil and pre-bake until lightly golden. Allow to cool for about 5 minutes.
PREPARE THE TOPPINGS: Trim the stems from the figs and slice them into 4-6 wedges each (depending on the size of the fig). Quarter the slices of prosciutto, and combine the orange zest and rosemary in a small bowl.
TOP THE PIZZAS: Use a small spatula to scoop the softened brie from the rind and spread a portion over each pre-baked crust. Sprinkle the orange zest and rosemary mixture on top of the brie. Then scatter the figs and nestle the pieces of prosciutto in between them. Season with cracked black pepper before baking.
BAKE AND SERVE: Return the baking sheet to the oven and bake the pizzas until the brie has melted and the crust is a crispy golden brown, about 8 to 10 minutes. Cool for several minutes, then slice and serve.
Recipe Variation: Fig and Prosciutto Crostini
This delicious topping combination could easily be used to make appetizer crostini – here’s how:
- Simply cut a baguette into 1/4-inch thick slices and toast lightly.
- Spread each slice with a bit of softened Brie, top with a fresh fig, some prosciutto, and sprinkle with orange zest and rosemary.
- Arrange on a baking sheet and bake at 375°F until the Brie melts and the figs are soft, 3 to 5 minutes.
As an alternative, you might want to try our Port, Prosciutto and Fig Crostini, made with ricotta cheese and dried figs simmered in port wine.
More Flatbreads and Pizzas to Try
Flatbread pizzas are a great shortcut to a fast and satisfying meal—no dough mixing or rising time needed. Naan and other store-bought flatbreads bake up crisp and hold toppings well, making them perfect for experimenting with bold flavors. Here are four flatbread pizza recipes to add to your rotation:
Crab Rangoon Pizza: A creamy crab-inspired filling, mozzarella, crispy wonton strips, and sweet chili sauce.
Street Corn Flatbread: Inspired by Mexican street corn, with roasted corn, cheese, and a lightly spiced mayo-lime drizzle.
Thai Chicken Flatbread Pizza: A savory blend of shredded chicken, carrots, green onion, mozzarella, and a quick homemade peanut sauce.
Naan Pizza with Prosciutto Wrapped Shrimp: Features shrimp wrapped in prosciutto, fresh tomatoes, basil, and a drizzle of balsamic.
Fig and Prosciutto Pizza with Brie
Ingredients
- 6 ounces Brie cheese
- 12 fresh figs
- 4 ounces prosciutto, sliced paper-thin
- 1 tablespoon finely chopped fresh rosemary
- Zest of 1 orange
- 1 lb pizza dough, (see notes)
- Cornmeal, (for dusting the work surface)
- Olive oil
- Freshly ground black pepper
Instructions
- Slice the rind from the top of the wheel of Brie and discard. Cover loosely and allow to warm to room temperature, 30 to 45 minutes. If using chilled dough, remove that from the refrigerator as well and set aside with the Brie.
- Position a rack in the center of the oven and preheat to 450°F.
- Trim the stems from the figs and, depending on their size, slice into 4 to 6 wedges each.
- Quarter the slices of prosciutto and combine the rosemary and orange zest in a small bowl.
- Lightly dust a work surface with cornmeal. Divide the dough in half and flatten each piece with the heel of your hand. Using your fingertips, shape them into two rectangles, then roll to a thickness of about 1/8-inch.
- Transfer the pizza dough, cornmeal side down, to a large (17 x 12) baking sheet and pinch gently around the outsides to make a raised edge.
- Brush the edges of the crusts lightly with olive oil and pre-bake until barely golden in color, about 6 minutes. Set aside to cool for 5 minutes.
- Divide the brie in half and using a small spatula, scoop the softened cheese from the rind, spreading a portion over each crust (don’t worry if it’s a little uneven). Sprinkle the orange zest and rosemary mixture on top.
- Scatter the figs over the Brie and nestle the pieces of prosciutto between them. Top with a little freshly ground black pepper.
- Bake for 8 to 10 minutes or until the Brie is melted, the crust is crisp and golden brown and the figs are soft and starting to caramelize.
- Remove from the oven and allow to cool for 5 minutes before slicing into squares for serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this the other night with arugula on top and it was so good!
Hi Carol,
We’ve added arugula too – that peppery flavor is a nice addition. Thanks for sharing that info!
Great recipe. I love prosciutto. It goes well with all kinds of other ingredients.
oh my! This looks so tasty! I love the combination of fig, prosciutto and brie!