This classic sweet and savory Prosciutto e Fichi (Prosciutto and Figs) pizza is a recipe from Francesco Arnesano of Lievito Pizza Pane.
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It’s a perfect summer dish that relies on the quality of its two main ingredients. The high-hydration pan pizza base is baked plain, creating a wonderfully crisp and airy canvas.
It is then topped with high-quality, 24-month aged Parma prosciutto and ripe, sweet figs, creating a simple yet elegant pizza that is best served warm or at room temperature.
🍕 Dough Ingredients (for 3 30x20cm pans)
- 850g Type 1 Flour
- 150g Durum Semolina Flour (rimacinata)
- 800ml Cold Water
- 30g Extra Virgin Olive Oil
- 25g Salt
- 8g Fresh Yeast (or 2g dry)
🍕 Topping Ingredients (for one pan)
- 350g Prosciutto di Parma (24-month aged)
- 350g Ripe, Organic Figs
- Extra Virgin Olive Oil to taste
🍕 Preparation Method
Prepare the high-hydration dough using the autolysis method as described in the ‘Pizza with Roman Zucchini’ recipe. After the 24-hour cold fermentation and subsequent 2-hour rise, gently stretch one of the dough balls into a 30x20cm baking pan.
For this recipe, the base is baked ‘bianca’ (plain). Bake in a preheated oven at maximum temperature for 15-18 minutes, without any topping, until it is golden and crisp.
Once baked, remove the base from the oven. Evenly distribute the slices of Prosciutto di Parma over the hot crust. Wash the ripe figs and cut them into quarters, leaving the skin on.
Arrange the fig quarters over the prosciutto. Finish with a generous drizzle of high-quality extra virgin olive oil before serving. This pizza is excellent served warm, allowing the heat of the crust to gently warm the prosciutto.
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