Fig, Prosciutto, and Arugula Focaccia Bread Pizza
Fig, Prosciutto, and Arugula Focaccia Bread Pizza is a one hour skillet focaccia bread topped with fresh mozzarella, figs, prosciutto and arugula. Drizzle some balsamic glaze for a delicious homemade pizza that you can enjoy in a little over one hour!
Today is a special day! Not just because of this pizza, but because we’re celebrating our 17th wedding anniversary. 17 years is a long time, and it doesn’t seem possible how fast time flies. I’ll be taking some time off from blogging to celebrate this week, but I still have some recipes in the coughers so that there won’t be any dead air here. 🙂
This pizza is super special. Why? It’s homemade pizza that you can absolutely get on the table in about 1 1/4 hours! That is a fete in itself. The focaccia bread is based on this One Hour Rosemary Focaccia Bread, which I topped with fresh mozzarella, prosciutto, fresh fig slices, and arugula. Bake it up 10-15 more minutes, and you’ve got homemade pizza! It’s nothing short of magic. 🙂
I’m not claiming to be a magician — I just like when things are really easy. Like magic!
This focaccia bread dough can be whipped up in under 20 minutes, then rolled out to the shape of your skillet. You don’t have to use a skillet — it also works great on a rimmed baking sheet — but the skillet makes it ultra crispy. And I like crispy! Once it’s in the skillet, you place it covered in the oven, which was preheated to 200 degrees. Turn the oven off, and place the skillet on the middle rack. This is where the magic begins…the dough will rise in 20 minutes, you make some nice indentations on the top with your thumb, slather on a bit of olive oil, and in it goes to bake.
Once it’s fully baked, it will then be ready for the toppings of your choice. If you follow me on Instagram, you know a friend gave me a huge quantity of fresh figs. I had to do something besides eat 20 a day myself, so that’s where this pizza came in. Last year I made a Fig and Arugula Flatbread Pizza that we loved, so I took that one giant step further and did it on focaccia bread. I didn’t use a sauce, I just spread some more olive oil on top of the pizza with some sea salt, and topped it with the cheese and other toppings. It was perfect. 🙂
If you don’t like figs, you can top this pizza any which way. I make focaccia bread pizza all the time, and one of my favorites is this Focaccia Bread Pizza with loads of veggies. It’s not a hit with the kids, but my husband and I love it. At least when I make that, I know I’ll get a fair amount because the kids stay away from it. 🙂
If you have a yeast dough phobia, this is the recipe to try. It’s full proof, fast, and easy. It really doesn’t get any better than this. And a gourmet, homemade pizza in a little over an hour? I tellya, it really is like magic. 🙂
Since you may love pizza like I do, here are some more pizza recipes that you might enjoy:
Cheeseburger Pizza from Spicy Southern Kitchen
Grilled Chicken Margherita Pizza from Joyful Healthy Eats
Homemade Focaccia Bread Pizza from Just a Taste
Taco Pizza from Real Food by Dad
- ¾ cup water, lukewarm
- ½ teaspoon sugar
- 1½ teaspoons instant yeast
- 4 tablespoons extra virgin olive oil, divided
- 2 cups flour, divided
- 1 teaspoon salt, divided
- 4-6 ounces fresh mozzarella, sliced ¼" thick*
- 3 slices of prosciutto, cut into pieces
- 5 large figs, sliced
- 2 handfuls fresh arugula
- balsamic glaze, for drizzling
- Place the warm water and sugar in the mixing bowl of a stand mixer (you can use an electric handheld mixer, as well). Stir on low speed until dissolved. Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.
- Turn the mixer on low speed, and add 1 cup of the flour and ¾ teaspoon of the salt. Add 2 tablespoons of the olive oil and mix until combined. Gradually add the remaining flour. You may only need ½ - ¾ of a cup more flour, until the dough pulls away from the sides of the bowl. (I added ½ cup, then then another ¼ cup, then 2 more tablespoons totaling 1¾ cups + 2 tablespoons).
- Preheat oven to 200 degrees. Grease a cast iron skillet or 8 - 9" cake pan with olive oil.
- Use some of the remaining flour to lightly flour a surface. Remove the dough and fold it gently till smooth and no longer sticky. Shape into a ball. Place on your floured surface, sprinkle a bit of flour on top, and roll out a bit until it's roughly the size of your skillet or pan. Place the dough in the skillet, and stretch it up the sides about an inch. TURN OFF THE OVEN! Cover the skillet with a kitchen towel and place in the oven for 20 minutes to rise.
- Remove the skillet from the oven. Preheat the oven to 400 degrees. In a small bowl, combine the remaining 2 tablespoon of olive oil with the remaining ¼ teaspoon of salt. Brush half of the olive oil mixture over the focaccia bread dough. Make indents over the top of the dough with your finger. Bake for 20 minutes, or until golden. Remove from the oven, and brush with the remaining olive oil mixture. Top with the remaining olive oil, the mozzarella, then the prosciutto and figs. Bake for 10-15 minutes, or until the cheese has melted. Remove from the oven and top with the fresh arugula. Cut and serve with balsamic glaze. Enjoy!
*I used 4 ounces of fresh mozzarella, but if you like your pizza extra cheesy, add more!
Focaccia bread recipe adapted from Crunchy Creamy Sweet .
Pizza recipe by Flavor the Moments.