The ultimate party pizza! This sophisticated fig and prosciutto pizza is topped with caramelized onions, fresh arugula, goat cheese, and a balsamic glaze. It's easy and delicious.
It's not a gluten-free pizza party without this Fig & Prosciutto 'za! Topped with a sweet fig jam and caramelized onions, fresh mozzarella, prosciutto, arugula, and goat cheese drizzled with a balsamic glaze—this pizza is a crowd pleaser for sure. It's sophisticated, delicious, and actually so easy to make.
Want to learn how you can make this delicious gluten-free pizza? Keep on reading!
Looking for more gluten-free mains? Check these out:
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Why You'll Love This Recipe
- Unique flavours: Your guests are sure to love this unique combinations of flavours. This pizza is sweet, salty, rich, and fresh. Can't forget delicious!
- Restaurant-quality: This is not your average pizza! Inspired by the flavours of one of my local favourites, I had to recreate these delicious flavour combinations to share with you, gluten-free.
- Customizable: If you're not a fan of one element of this pizza, simply omit it! Customizations are welcomed and most likely delicious. Keep reading to find some of my substitution suggestions.
Ingredients Needed
Here is everything you'll need to make this gluten-free fig & prosciutto pizza:
This pizza is unique and bursting with flavour. A few notes on the ingredients...
- Your favourite gluten-free pizza crust: Use a recipe or box mix that you like best. In terms of quantity, I typically make this recipe with enough dough for 1 9x13" pizza. I am still working on my Ultimate Gluten-Free Pizza Crust!
- Fig jam: This can be way more than just a delicious charcuterie staple. Using fig jam as a "sauce" on this pizza gives a subtle sweetness that plays so well with the other flavours. Try to find a neutral and fairly plain fig jam. Mine is from Costco and has a touch of vanilla in it—it works here as well.
- Caramelized onions: For a 9x13" pizza, I used just under a whole 3 lb bag of yellow onions. Caramelizing the onions will also require a touch of salt, a few teaspoons of brown sugar, and a touch of balsamic vinegar.
- Mozzarella cheese: Use lactose-free or dairy-free if required. I like a fresh ball of mozzarella.
- Prosciutto: Use a high quality meat like San Daniele prosciutto. Omit if vegetarian.
- Arugula: Adds a little nuttiness on top. I don't like to drown my pizza in arugula, but a little green on top is nice.
- Goat cheese: Adds a nice creamy texture and is often tolerable for the lactose-intolerant. Omit for dairy-free.
- Balsamic glaze: Gives some sweetness and acid for drizzling. Omit if you're not a fan! If you want to make your own balsamic glaze, visit my Beet & Goat Cheese Salad post for the recipe.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
Prep work
You may prepare the caramelized onions up to several days ahead of time. Slice or dice an entire 3lb bag of yellow or cooking onions. Place a large metal skillet on medium heat with 2 tablespoon of avocado oil. Add the onions along with a pinch of salt and 1-2 teaspoon of brown sugar. Let cook on medium-low for about 30 minutes to an hour, stirring every 2-5 minutes. Add 1-2 teaspoon of balsamic vinegar halfway through for depth of flavour. Remove from heat when nice and golden. Keep in the fridge for up to 4 days, or if using immediately, allow to come to room temperature.
If you're making your own balsamic glaze from scratch, follow my recipe here.
If you're making a pizza dough from scratch that needs to proof for over an hour, prepare that first according to recipe or package instructions.
Making the pizza
(1) Preheat your oven according to the pizza crust instructions. Par-bake if required. Spread the fig jam as thin as you can all over the pizza crust, leaving room for a 1-2cm crust. Top with the caramelized onions covering just about the whole pizza.
(2) Add sliced or shredded mozzarella. Bake according to pizza crust instructions for it to be fully cooked with golden cheese and crust.
(3) & (4) Once the pizza is baked, it is easiest to slice prior to adding the remaining toppings. Cut into 10 slices, or as many as you wish. Top each slice with prosciutto, arugula, and a sprinkle of goat cheese.
(5) Drizzle with balsamic glaze if you wish. Enjoy immediately!
Storage Instructions
Leftover pizza can be stored in an airtight container in the fridge for up to 3 days. Reheat in a 375ºF oven or air fryer for 2-5 minutes. Top with fresh arugula, goat cheese, and balsamic glaze if you wish. Prepared pizza will not freeze and thaw well. Best enjoyed fresh out of the oven!
Substitutions & Customizations
While this fig & prosciutto pizza is crafted with optimal flavour pairings, it is pretty forgiving in terms of ingredient substitutions and omissions. Here are some suggestions:
- Crust: Use your favourite recipe, box mix, or store-bought pizza crust. Suggestions include a quick-rise gluten-free pizza dough mix, cauliflower crust, or any recipe if you don't have a gluten dietary restriction. I'm still working on my personal recipe for the Ultimate Gluten-Free Pizza Crust!
- Cheese: Use lactose-free or dairy-free cheeses if required. You could also swap out the cheese types—brie would work really well with these flavours as well. So could a dusting of parmesan or pecorino.
- Meat: Omit if you are vegetarian. You could also choose another salty dry cured meat like salami.
- Toppings: If the bitterness of arugula isn't your jam, feel free to not include it! The same goes for the balsamic glaze if you are not a fan.
Expert Tips
- Prepare ahead of time. Caramelized onions can be a lot of work, since they require frequent stirring for about an hour. Making them the day before you plan to make this pizza will make assembly a breeze. Also take note if your pizza dough needs to proof for an extended period of time.
- Cut slices before adding cold toppings. Trust me, a thick pile of prosciutto and arugula is not the easiest thing to cut nicely. I find it easiest to cut the pizza into slices just when it comes out of the oven with the fig jam, caramelized onions, and mozzarella on it. Slice then top each slice with some prosciutto, arugula, and goat cheese for the perfect bite! Then you can drizzle the whole pizza with balsamic glaze, or leave it up to each person eating a slice.
- Serve as an appetizer, main, side, or snack. This gluten-free fig and prosciutto pizza is great for a multitude of occasions. It will be a top request from your guests!
Frequently Asked Questions
To make this pizza vegan, you would omit the mozzarella, prosciutto, and goat cheese. There are likely decent vegan alternatives to mozzarella you could use, however the others may be challenging. It would certainly be missing some key flavours, but I'm sure this vegan pizza would be delicious! Be sure to check your pizza dough and fig jam are vegan.
Yes, caramelized onions are a labour of love! Adding salt, sugar, and balsamic vinegar will help them caramelize faster. If you want, you can try increasing the heat a little bit. I wouldn't go too far above medium. If that makes them dry out, add a small amount of water. Be sure to let them sit for 2-5 minutes in between stirring to allow them to develop colour. And if you have one, be sure to use a metal pan like stainless steel or cast iron. They conduct heat well and will cook much faster than non-stick.
And there you have a delicious gluten-free meal, appetizer, snack—you name it! This fig and prosciutto pizza with goat cheese is perfect for just about any occasion. Sweet, salty, and delicious! Your guests are going to be begging for more. It's gluten-free, easy to prepare, and sophisticated!
Have you made this gluten-free fig and prosciutto pizza? I'd very much appreciate it if you leave a comment below and tag me on instagram @livglutenfree!
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Recipe
Fig and Prosciutto Pizza with Goat Cheese
Ingredients
- 1 batch your favourite gluten-free pizza crust this recipe makes enough for 1 9x13" pizza
- ½ cup fig jam
- 1 cup caramelized onions, from a 3lb bag of yellow onions
- 1 340g ball of mozzarella cheese, shredded use lactose-free if required
- 100 g prosciutto
- 2 cups arugula
- ¼ cup goat cheese
- balsamic glaze for drizzling
Instructions
Prep Work
- You may prepare the caramelized onions up to several days ahead of time. Slice or dice an entire 3lb bag of yellow or cooking onions. Place a large metal skillet on medium heat with 2 tablespoon of avocado oil. Add the onions along with a pinch of salt and 1-2 teaspoon of brown sugar. Let cook on medium-low for about 30 minutes to 1 hour, stirring every 2-5 minutes. Add 1-2 teaspoon of balsamic vinegar halfway through for depth of flavour. Remove from heat when nice and golden. Keep in the fridge for up to 4 days, or if using immediately, allow to come to room temperature.
- If you're making a pizza dough from scratch that needs to proof for over an hour, prepare that first according to recipe or package instructions.
Making the Pizza
- Preheat your oven according to the pizza crust instructions. Par-bake if required. Spread the fig jam as thin as you can all over the pizza crust, leaving room for a 1-2cm crust. Top with the caramelized onions covering just about the whole pizza. Add sliced or shredded mozzarella. Bake according to pizza crust instructions for it to be fully cooked with golden cheese and crust.
- Once the pizza is baked, it is easiest to slice prior to adding the remaining toppings. Cut into 10 slices, or as many as you wish. Top each slice with prosciutto, arugula, and a sprinkle of goat cheese. Drizzle with balsamic glaze if you wish. Enjoy immediately!
Let us know what you think!