One of our favorite family dinners is “make your own” pizzas. Everyone enjoys picking their own toppings and making their own original creations. Except for the little one – he’s a strictly cheese kinda’ guy. But the P and I have decided that our favorite variation is our own special fig and prosciutto concoction. Right now the prime season for fresh figs is beginning and there’s no time like the present to make this amazing and easy gourmet tasting pizza right in your own kitchen!
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I love knowing that there are things that we do together as a family that will always be sweet memories for the boys. And I relish the thought of them bringing our traditions with them to their own families one day. Gathering in the kitchen and assembling our own taste creations on top of a pizza crust is one of my favorites.
For the Pizzas
- 2 Udi's Gluten Free Pizza Crusts
- 1 8 oz can of your favorite tomato sauce
- 4 oz shredded mozzarella cheese
- 2 oz fresh mozzarella cheese
- 10-12 fresh figs - I like brown turkey figs, but any variety will be delicious
- 6 slices of prosciutto
To Top the Pizzas
- Sprinkle of grated parmesan cheese
- 2 T high quality extra virgin olive oil
- 1 T high quality balsamic vinegar
- 2 c fresh spinach or arugula
- 1 c sliced fresh strawberries
- Pinch of Himalayan Pink Sea Salt
- Freshly ground black pepper
For the Pizzas
- Preheat Oven to 475 degrees
- We use a pizza stone and that should be in the oven while the oven is preheating
- For each crust, spread sauce evenly onto the crust.
- Sprinkle each crust with 1/2 of shredded mozzarella cheese
- Tear fresh mozzarella into pieces and spread 1/2 onto each crust
- Slice figs and arrange 1/2 of figs onto each crust
- Slice prosciutto and arrange 1/2 onto each crust
- Bake at 475 degrees for about 10 minutes or until the cheese is golden and bubbly
- Remove pizza from the oven
To Top the Pizzas
- Lightly sprinkle the hot pizza with parmesan cheese
- In a bowl, wisk the olive oil and balsamic vinegar together
- Add the greens and sliced strawberries and toss lightly
- Sprinkle the greens and berries with a pinch of salt and freshly ground pepper to taste
- Top the hot pizza with the greens and berries
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
We use gluten free crust and the best one I’ve found is Udi’s. If I want a real treat, I will pick up a fresh, unbaked crust at a local grocery store (many carry them now) or pizzeria. I’ll roll that out and then proceed with the recipe as written above. I do not worry at all about whether the crust I roll is round or not – I love the rustic feel of an imperfectly shaped crust. If you’ve read any of my other recipes, then you know that I am not a stickler for specifics in a recipe. I believe that everything can be changed around, or substituted, to make it your recipe to fit your family and your taste. If you don’t have or don’t like prosciutto, use bacon, ham, or Canadian bacon. If you don’t have or don’t like figs, we frequently make this with fresh summer peaches and it’s every bit as delicious. Another variation that I love, although NOT the P, is to use a few crumbles of bleu cheese in place of the fresh mozzarella and the parmesan. I can’t even.
So fig and prosciutto pizza is a part of our family tradition of making our own pizzas. We also love game nights, card nights, and movie nights. Family traditions are important. Many of my family traditions were centered in the kitchen. My mother never missed making us a homemade meal. Not even once. Many of her recipes came from her mother and then she added her own. I don’t even want to cook every single night (in fact, Mexican is our Friday night tradition), but I do want to pass down a love of food, cooking, friends, and family. Food is my love language, what can I say?