When you fancy some comfort food with just a bit of elegance to it, a homemade pizza with Parma Ham, Fresh Figs and Mozzarella is a way to go! Salty, slightly sweet and oh-so-very-cheesy, this pizza is definitely one of our favourites to enjoy on a Saturday night! This recipe features all the things we love about pizza - thin crust, double cheese, and the mandatory balsamic reduction drizzle on top! Beautiful ingredients, bold flavours and very happy diners!
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Confession time: figs aren't my favourite! I really don't like fig jam or chutney, and I like dried figs even less. I think it's the texture of the seeds that make me think something has not been washed properly...
However, fresh figs, I love! Roasted figs, I ADORE! Especially when they are used in combination with savoury ingredients, like in our Fig and Goat Cheese Crostini.
Last summer, I made Hairy Biker's delicious Roasted Figs Wrapped in Parma Ham as a starter and immediately fell in love with the combination. So I then decided to use similar flavours to make a 'fancy pizza' (as Seb likes to call it) with figs, prosciutto, mozzarella and fresh rocket. The recipe below features homemade pizza dough too, but you can easily use a shop-bought dough. What is more, the toppings of the pizza go great on a thickly sliced sourdough bread. Simply pre-roast your figs, then top the bread with cheese, roasted figs and Parma ham and grill for a couple of minutes! Quick and delicious!
Fancy a pizza without tomato sauce? Try Sour Cream Pizza With Onion And Bacon or Smoked Salmon Pizza With Crème Fraîche.
Have more Parma ham to use? Try our Parma Ham Wrapped Chicken Stuffed With Cream Cheese.
Don't Have Strong Flour?
Whilst strong flour with higher gluten content is recommended in any bread baking, pizza bases can be made with plain flour instead. Since pizza bases don't need much rise and don't require significant structural support, lower gluten content will do just fine, so you can simply use the same amount of plain white flour. Or, if you fancy, replace a third of the flour with wholewheat (or spelt) for more fibre and a deeper flavour profile!
Sourdough baker? Try our Sourdough Pizza Dough (Neapolitan Style Crust Recipe).
Want to Make Your Own Balsamic Glaze?
Not a problem! It only requires one ingredient (you guessed it - Balsamic Vinegar!) and 10-15 minutes of your time. Simply follow the steps in our Brussels Sprouts with Balsamic Reduction recipe!
Can You Reheat Pizza?
Whilst pizza can normally be easily reheated in the oven or even a frying pan, we don't recommend reheating this particular pizza. Topped with Parma ham, fresh rocket and balsamic drizzle means, that any leftovers will taste far better eaten cold!
How to Make our Pizza with Parma Ham and Fresh Figs?
Make Pizza Dough:
Place flour, salt and sugar in a large bowl (or a bowl of your stand mixer, if using) and mix with a spoon. Add the yeast and mix again. Pour lukewarm water and olive oil in. Knead the dough until smooth, for about 10 minutes. Form a ball, place it into a large, lightly greased bowl, cover and leave to rise at room temperature for 2 hours.
Top & Bake your Pizza:
Once doubled in size, scrape the dough out onto a lightly floured work surface. Divide the dough into two and shape two balls. Leave the balls, covered with a damp tea towel or clingfilm to sit for 20 minutes, whilst you prepare the toppings.
Preheat the oven to 220 C Fan. Lightly dust the baking/ pizza trays with flour. You may line your baking trays with baking parchment if they are not non-stick. Alternatively, you can use low rim cast-iron pans (they work best when first preheated in the oven).
Stretch and roll the dough to make them fit your trays (we made two 25cm pizzas) pushing the dough into the edges to form thicker crusts.
Mix tomato paste with 3 tablespoon of water and dried herbs to make a rich sauce. Read more about how to make a delicious pizza sauce from tomato paste here.
Spread the tomato sauce evenly on the dough using the back of a tablespoon. Scatter grated Gouda (or Emmental) on top. Arrange the sliced figs and tears of mozzarella across the pizzas. Drizzle everything with a little bit of runny honey (or homemade hot honey). Then place them in the oven for 13-15 minutes.
Once cooked, scatter Parma ham and rocket on top. Drizzle some balsamic glaze (or make your own!) and tuck in!
Yes, we cook pizzas and other takeaway foods at home (not always, though...). Looking for more ideas? Here are some of our favourite fake-away recipes to cook for a Saturday night:
- Tofu Kung Pao (Vegan)
- Chicken Fajita Pizza (Delicious Homemade Pizza Recipe)
- Crispy Chilli Beef
- Vegan Yasai Pad Thai
- Banh Mi Pork Burgers
Homemade Pizza with Parma Ham, Figs and Mozzarella
Ingredients
For Pizza Base:
- 185 g strong white flour
- ½ teaspoon salt
- ½ teaspoon caster sugar
- 3.5 g fast action dried yeast half a sachet
- 110 ml lukewarm water
- 1 tablespoon olive oil
Toppings:
- 2 tablespoon tomato paste
- 80 g Gouda or Emental grated
- 2 fresh figs sliced
- 1 teaspoon runny honey
- 125 g ball of mozzarella torn into pieces
- ½ teaspoon dried mixed herbs or thyme, or oregano
- 6 sliced Parma ham
- 20 g rocket
- a drizzle of balsamic glaze or homemade balsamic reduction
Instructions
Make Pizza Dough:
- Place flour, salt and sugar in a large bowl (or a bowl of your stand mixer, if using) and mix with a spoon. Add the yeast and mix again. Pour lukewarm water and olive oil in. Knead the dough until smooth, for about 10 minutes. Form a ball, place it into a large, lightly greased bowl, cover and leave to rise at room temperature for 2 hours.
Top & Bake your Pizza:
- Once doubled in size, scrape the dough out onto lightly floured work surface. Divide the dough into two and shape two balls. Leave the balls, covered with a damp teatowel or clingfilm to sit for 20 minutes, whilst you prepare the toppings.
- Preheat the oven to 220° C Fan. Lightly dust the baking/ pizza trays with flour. You may line your baking trays with baking parchment if they are not non-stick. Alternatively, you can use low rim cast-iron pans (they work best when first preheated in the oven).
- Stretch and roll the dough to make them fit your trays (we made two 25cm pizzas) pushing the dough into the edges to form thicker crusts.
- Mix tomato paste with 3 tablespoon of water and dried herbs to make a rich sauce.
- Spread the tomato sauce evenly on the dough using the back of a tablespoon. Scatter grated Gouda (or Emenatal) on top. Arrange the sliced figs and tears of mozzarella across the pizzas. Drizzle everything with a little bit of runny honey. Then place them in the oven for 13-15 minutes.
- Once cooked, scatter Parma ham and rocket on top. Drizzle some balsamic glaze (link in the text above if you want to make your own) and tuck in!
Nutrition
Beth says
Perfect new recipe to have for our traditional Friday Night Pizza Night! Delish!
Ieva says
Traditional Pizza night! I think we need to implement this in our house too 🙂
Amanda says
Loved this pizza recipe! Super easy to follow and love the figs!
Ieva says
Amanda, thanks! Figs are the new pineapple on pizza! 🙂
Farah says
Wow!! Love the idea of the figs on a pizza. Got a new ooni pizza oven and now I know the perfect flavor of pizza to try!
Ieva says
That's lovely! It's definitely an amazing first pizza to try in your new oven! 🙂
Tara says
Oh yum! Such a fantastic combination of flavors packed onto this pizza. I especially love all that cheese.
Ieva says
Yes!!! Pizza is all about the cheese no matter what else is on it! 😍