hump day treat: fig & prosciutto pizza

Spread fig preserves or jam over whole wheat pizza dough

Top with thin slices of mozzarella

Add caramelized onions and shredded mozzarella

Top baked pizza with fresh spinach, thin slices of prosciutto and cracked pepper


Num, num, num! Pizza! While I love pizzeria and restaurant pizza, I also thoroughly enjoy making my own at home. It’s especially fun for date night. You can open a bottle of wine, play some music, take turns kneading the dough into circular perfection (or whatever shape you want, really), and then top it with whatever you’re in the mood for. On this particular pizza date night, Michael and I made fig and prosciutto pizza. I was hesitant to deviate from the typical marinara-based pizza, but I’m so glad I did! Sweet fig preserves topped with fresh, creamy mozzarella and salty prosciutto…magnifico!

The arugula called for in the original recipe was unavailable when I went to Whole Foods (believe it or not), so I subbed in spinach. Granted, the peppery flavor of arugula would have added another layer of delicious complexity to this dish, but fresh spinach tasted wonderful too. Next time I make this pizza, I’ll not only try to use arugula, but goat cheese too. Gettin’ crrrazy!

Here’s the recipe my favorite whole wheat pizza dough


  • 1 package dry yeast
  • 1 1/4 cups lukewarm water
  • 1 1/2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon salt


Proof yeast in a measuring cup with warm water (I add a pinch of sugar to the water to give the yeast something to munch on).

In a food processor, add whole wheat and all-purpose flours, proofed yeast and oil mixed with honey and salt.

Pulse processor to combine all ingredients and then process until the dough forms a ball on the blade.

Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes, or until dough has doubled in bulk

Punch down dough and transfer to a floured board and knead briefly

Divide dough into 2 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight

Bring the dough to room temperature before proceeding

On a floured board, roll and stretch each piece of dough into a circle (I like thin-crust pizza, so I stretch the dough more, but stretch the dough to your preference, just keep in mind that thicker dough may need a few more minutes to bake in the oven if you don’t want it to be doughy)

Place each circle on a wooden pizza peel, pizza pan or cookie sheet and top as desired

Preheat oven to 450 degrees F and bake 7 to 8 minutes per pizza

*Adapted from Curtis Aikens’ whole wheat pizza dough recipe.

Fig & Prosciutto Pizza recipe…


  • Pizza Crust*
  • 2 Tablespoons olive oil
  • 4 Tablespoons fig preserves or jam
  • Kosher salt to taste
  • 12 ounces, weight fresh mozzarella, sliced thin (I bought a bag of shredded mozzarella as well to sprinkle over the top of the pizza)
  • 6 ounces, weight thinly sliced prosciutto
  • 1 bunch washed and rinsed arugula or spinach
  • Freshly ground pepper, to taste
  • 1/2 cup shaved parmesan
  • Caramelized red onions (optional)
  • Shredded mozzarella (optional)


Drizzle kneaded pizza dough lightly with olive oil and sprinkle lightly with kosher salt

Spread fig preserves (or jam) all over the surface of the dough and sprinkle lightly with salt again

Lay slices of mozzarella all over the surface and sprinkle lightly pepper

Add caramelized onions and shredded mozzarella (optional)

Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly

Remove from oven and immediately lay prosciutto over hot pizza

Just before serving, sprinkle on arugula and Parmesan shavings

Cut into wedges or squares and serve immediately

*Pizza ingredients in this recipe are for half of the pizza dough recipe. You can freeze leftover dough and save for later, or you can double the ingredients above and make two fig & prosciutto pizzas.

*Recipe adapted from Pioneer Woman’s fig-prosciutto pizza with arugula recipe.

Quote of the day:

“Use whatever knowledge you have but see its limitations. Knowledge alone does not suffice; it has no heart. No amount of knowledge will nourish or sustain your spirit; it can never bring you ultimate happiness or peace. Life requires more than knowledge; it requires intense feeling and constant energy. Life demands right action if knowledge is to come alive.” –Socrates in The Way of the Peaceful Warrior



  1. That room looks familiar :)