Easy Fig & Prosciutto Pizza with Balsamic Glaze

Makes: 2 Servings
Per Serving: 27g Protein | 340 Cal

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Have you ever tried a dish at a restaurant and wished you could recreate it at home? If so, you’ll know why I had to develop this recipe ASAP. I had the best prosciutto pizza at Robert’s Pizza in Chicago and, honestly, I couldn’t stop thinking about how good the flavor combination was. A blend of salty prosciutto, sweet fig jam, and creamy cheese, this pizza hit all the right notes. I put my own spin on this flatbread and created something that I think you’re really going to love. Easy enough for weeknights, but impressive enough for a weekend get-together, it just doesn’t get much better than this fig and prosciutto pizza.

Why You’ll Love This Fig and Prosciutto Pizza Recipe

• High in protein: Each serving of this delicious pizza is packed with 27g of protein for a satisfying, filling meal.

• Quick and simple: It’s super easy to make—you can have this fig and prosciutto pizza on the table in 15 minutes or less.

• Packed with tons of flavor: The salty meat, sweet jam, tangy balsamic glaze, and creamy cheese makes this recipe one you’ll love to make over and over again.

• It feels fancy: This restaurant-inspired dish comes together with a handful of relatively simple ingredients.

Ingredients

• 1 lavash flatbread

• ½ cup Asiago cheese, shredded

• ¼ cup mozzarella pearls

• ¼ cup goat cheese, crumbled

• ¼ cup shaved Parmesan

• 3–4 slices prosciutto (torn into pieces for easier eating)

• 4–5 teaspoons fig jam

• Balsamic glaze, to drizzle

• Sea salt + pepper, to taste

Instructions

1. Preheat the oven and prepare the pan: Set your oven to preheat to 425 degrees F and line a large baking sheet or pizza stone with a piece of parchment paper.

2. Start to build the pizza: Place the lavash on the prepped pan and sprinkle with shredded Asiago. Arrange the mozzarella pearls evenly on top of the pizza.

3. Bake: Transfer the cheesy flatbread to the hot oven and bake for about 6-10 minutes or until the cheese has melted and the edges start to get golden brown and crisp.

4. Continue building the pizza: Pull the pizza out of the oven and top with small dollops of fig preserves. Make sure the jam is dolloped evenly over the entire pizza. Add the strips of prosciutto and place the pizza back in the oven for another 2-3 minutes (this second bake is optional, but makes the prosciutto crispy).

5. Finish the pizza: Once everything is baked, remove the pizza from the oven and top with shaved Parmesan cheese, drizzle with a little balsamic glaze, and season to taste with salt and black pepper. Slice, serve, and enjoy!

Nutrition Information (Per Serving - Makes 2 Servings)

• Calories: 340

• Protein: 27g

• Carbs: 11g

• Fat: 21g

Swaps & Substitutions

• Swap the creamy goat cheese: If you don’t have goat cheese or just don’t particularly like it, you can use ricotta or burrata instead for a similar creaminess, but a different flavor.

• Try a different pizza base: Can’t find lavash? No problem! Use naan, pita, or a high-protein or high-fiber tortilla or flatbread instead.

• Use a different fruit: Fig and prosciutto go so well together, but if you want to branch out a bit more, try making this with apricot, peach, or plum preserves.

• Make it meat-free: Want to make a vegetarian version of this pizza? Leave off the prosciutto and add fresh arugula, shaved squash, caramelized onions, or plant-based meat crumbles. You could also add arugula to the original recipe, which would be totally delish!

FAQs

• What can I use instead of lavash?

  If you don’t have lavash, try making this recipe using pita, naan, high-protein or high-fiber tortillas or flatbreads, or even a very thin pizza crust from the grocery store (or store-bought pizza dough or homemade pizza dough if you have a recipe you love) as the base of this fig prosciutto pizza.

• What are some of the other kinds of jam that would work well in this fig pizza recipe?

  If you don’t want to use fig jam, there are plenty of other options you could try. Consider apricot, peach, raspberry, plum, or cherry preserves for a delicious pairing with the meat and cheese.

• How should I reheat leftovers of this fig and prosciutto pizza?

  If you have leftover pizza, you can gently reheat it by popping it into the oven at 375 degrees F for about 5-6 minutes for best results. You can also reheat it in a cast iron skillet or in an air fryer. Whatever you do, don’t use the microwave—it’ll make the crust soggy and sad.

• Is this recipe a good make-ahead recipe?

  It’s really not the best choice. You’re better off making this pizza fresh instead of making it in advance or using this recipe for meal prepping. If you have to make it ahead of time, prep the pizza with cheese and then pop it in the fridge. Once you’re ready to eat, bake it, then finish with jam, prosciutto, and balsamic glaze.

• What should I serve alongside this fig and prosciutto pizza?

  Pair this pizza with a peppery arugula salad (it goes great with the sweetness of the figs), side of roasted veggies, classic Caesar salad, or whatever else you’d like. 

Great as an appetizer or a main course, this fig and prosciutto pizza is quick, protein-packed, and feels gourmet while still being dead simple to throw together. It’s going in my regular meal rotation for a quick weeknight meal, and I hope that you’ll give it a try too.

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Fig & Prosciutto Pizza

Yield: 2

Author: Ashley aka The Protein Snack Queen

Inspired by a pizza from Robert’s Pizza in Chicago, this fig and prosciutto pizza is an easy, high-protein dish that you’re absolutely going to love.

Ingredients

• 1 lavash flatbread
• ½ cup Asiago cheese, shredded
• ¼ cup mozzarella pearls
• ¼ cup goat cheese, crumbled
• ¼ cup shaved Parmesan
• 3–4 slices prosciutto (torn into pieces for easier eating)
• 4–5 teaspoons fig jam
• Balsamic glaze, to drizzle
• Sea salt + pepper, to taste

Instructions

1. Preheat the oven and prepare the pan: Set your oven to preheat to 425 degrees F and line a large baking sheet or pizza stone with a piece of parchment paper.
2. Start to build the pizza: Place the lavash on the prepped pan and sprinkle with shredded Asiago. Arrange the mozzarella pearls evenly on top of the pizza.
3. Bake: Transfer the cheesy flatbread to the hot oven and bake for about 6-10 minutes or until the cheese has melted and the edges start to get golden brown and crisp.
4. Continue building the pizza: Pull the pizza out of the oven and top with small dollops of fig preserves. Make sure the jam is dolloped evenly over the entire pizza. Add the strips of prosciutto and place the pizza back in the oven for another 2-3 minutes (this second bake is optional, but makes the prosciutto crispy).
5. Finish the pizza: Once everything is baked, remove the pizza from the oven and top with shaved Parmesan cheese, drizzle with a little balsamic glaze, and season to taste with salt and black pepper. Slice, serve, and enjoy!

Nutrition Facts

Calories

340

Fat

21 g

Carbs

11 g

Protein

27 g