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Prosciutto Pizza with Fresh Fig Jam

Serves: 4

The combination of salty proscuitto, tangy blue cheese and fresh fig compote is so on trend. Plus, the recipe is hearty enough to feed a crowd, but elegant enough to feel refined.

Prosciutto Pizza with Fresh Fig Jam
  • Fresh Fig Compote


    • 1/2 Cup water
    • 2 Tbsp. orange juice
    • 1 tsp. orange zest (grated)
    • 8 fig(s), fresh (peeled and chopped)
    • 1/2 Cup sugar, granulated


    In a saucepan over medium heat, add the sugar, water, orange juice, and orange zest; stir to combine. Simmer for 5 minutes. Add in the figs and cook until soft, approximately 5 minutes, continue stirring to prevent scorching.

  • Prosciutto Pizza


    • 1 Rich's® Sheeted Pizza Dough, 14-inch
    • 1 Tbsp. Piancone® Oil, Olive
    • 6 oz(s). Roma® Prosciutto (shaved thin)
    • 3 oz(s). Roma® Cheese Crumbles, Blue (can sub gorgonzola)
    • 6 oz(s). Bacio® Cheese Shredded, Mozzarella
    • 2 blades chives, fresh (chopped)


    1. Thaw dough on lined sheet pans covered with plastic at room temperatures 1 hour or overnight in the cooler. 2. Stretch 14” dough piece to 16” size by pan stretching, hand stretching, or knuckle docking. 3. Place dough on pizza screen sprayed with pan release. If pan or hand stretched, dock dough before adding toppings. 4. Brush dough evenly with olive oil. 5. Spread Mozzarella cheese over entire pizza and then add the blue cheese crumbles. 6. Top with shaved Prosciutto. 7. Evenly distribute fig compote over dough in small dollops, using a teaspoon.