This bad boy snuck out for email subscribers so my apologies for the duplicate. Let’s just say it is good enough to take a peek at twice? I’m always trying to come up with a pizza topping I haven’t done before. I regularly pass the fig spread in the grocery store but hadn’t grabbed it until now. Until this pizza. Ta-da!
Fig jam isn’t with other jellies or spreads…at least at my grocery store. It is usually somewhere near produce on the way further into the store.
1 cup marinara sauce
8 oz shredded mozzarella
3 oz brie
1/2 cup fig jam
3 slices of prosciutto
Preheat oven & pizza stone (if using one) to 400-degrees.
Spread pizza dough onto the pan/stone and poke a few holes into it with a fork or knife.
Bake for 10-15 minutes until it starts getting golden and crisp. It needs to be crisp to hold the toppings.
Top with marinara, then shredded mozzarella. Dot with brie and fig jam.
Return to the oven, and bake for 10 more minutes.
Remove from the oven and let sit for 5 minutes. Top with slices of prosciutto.
I love the sweet jam with salty prosciutto. This was a great combination of really different flavors. Between the brie, the mozzarella, and the jam, it was a gooey/drippy pizza.
I wanted marinara on there for some acidity but that could be optional. I also think this would be interesting enough without the prosciutto, if you were serving a vegetarian. I always worry that their food isn’t interesting enough. I like the prosciutto uncooked so it is still soft and bite-able.
I make a lot of pizzas. Any future topping ideas for me?