Crispy, salty, sweet, and fresh – this Gluten-Free Fig, Prosciutto, and Arugula Pizza with Balsamic Drizzle presents all of the flavors to create the perfect bite. We made this on a sunny, warm day where the figs were able to come to room temperature and were perfectly ripe, when the arugula was crisp and crunchy, and the prosciutto brought a welcome dose of savory. All in all, we have no complaints about this pizza and simply have to urge you to make it!
Top with the fresh arugula and drizzle of balsamic at the end and enjoy! Bonus points for shreds of Parmesan Regianno to sprinkle overtop! Enjoy!
Gluten-Free Fig, Prosciutto, and Arugula Pizza with Balsamic Drizzle
Ingredients
- 1 gluten free pizza dough
- 2 tablespoons olive oil
- 3-4 Mission figs, chopped
- 4-6 tablespoons fig jam
- 3-4 ounces thinly sliced prosciutto
- 8 ounces fresh mozzarella, sliced pre-sliced if available
- 1 cup shaved parmesan
- 2 cups fresh arugula
- balsamic vinegar for drizzling
- freshly grated parmigiano reggiano
Instructions
- Raise the oven rack to the top third of the oven. Preheat to 500℉.
- Make gf pizza dough, or use store-bought at room temperature.
- Spread the olive oil on baking sheet. Roll out pizza dough (we use a drinking glass), and cover with plastic wrap. Let the dough rise in a warm space, while periodically working the dough to the edges of the pan under the wrap.
- When the dough has expanded, remove the plastic wrap. Place in the oven and bake for 4 minutes.
- Brush the crust with the fig jam. Place mozzarella slices, prosciutto, and fig pieces over the crust. Put the pizza back in the oven and cook for an additional 13-15 minutes.
- Remove the pizza from the oven. Sprinkle with sea salt, and arugula. Drizzle with balsamic, add freshly grated parmigiano reggiano, and serve.
