Fig & Prosciutto Pizzette

Yield: 1 pizzette (6-8 slices)

Time: 50 minutes

I finally got around to making Ree Drummond's Fig & Prosciutto pizza, and by finally I mean - finally. About 4-5 years ago, I watched her make this gorgeous flatbread on the Pioneer Woman.

Prosciutto is one of my favorite deli meats for the salty, buttery, intense pork flavor. For this reason, I vowed to try her recipe.

Well, here it is! 4-5 years later!

This recipe has been updated with burratta, herbs, and homemade fig jam. The burratta balances out the sweetness from the figs while also adding the cheesy, bubbly, classic pizza texture that this needed. I also would recommend sprinkling some fresh basil when it's done baking to add a color and a fresh herby flavor. For my own sanity, I also picked up a premade pizza dough ball from the grocery store. And for fun, I drizzled a little balsamic vinegar overtop of it before serving - just because.


  • 1 lb. Dough Ball (premade)

  • 1-2 teaspoons All Purpose Flour (for your hands)

  • 2-3 tablespoons Olive Oil

  • 1/4 cup Fig Jam

  • 8-10 ounces Burratta, dolloped & torn

  • 1/2 teaspoon Rosemary, dried & crushed

  • (Optional: sprinkles of fresh Basil)

  • Pinch of Salt

  • 1/8 teaspoon Black Pepper

  • 1/2 cup Parmesan, grated

  • 1/2 teaspoon Parsley, dried

  • 1/4 teaspoon Basil, dried

  • 4-5 ounces Prosciutto, thinly sliced (can be used from Salumi portion)


Preheat the oven to 500* F. Drizzle olive oil over a large roasting pan. With a little All Purpose Flour dusted on your hands, carefully stretch the pizza dough with the tops of your fists, pulling gently on opposite sides of the dough ball in a circular rotation.

Once the dough ball is about 10 inches wide, place the dough in the pan and carefully mold and fold the dough to fit inside, (about 10-12 inches.) Brush olive oil over the top of the dough, paying special attention to the crust areas.

Par-bake the pizza dough for 10-15 minutes or until the crust barely starts crisping. Remove from the oven to top. Start by spreading and smearing small dollops of fig jam on top of the pizzette. Then add the thinly sliced figs, dolloped burratta, and spices. Bake for 15 minutes until the crust is crisp and the cheese is bubbling.

After removing from the oven, quickly sprinkle parmesan and herbs on top. Next, quickly drape prosciutto slices over the pizzette. Slice into individual servings and eat!

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Chelsea Boccardo Smith

Chelsea is the creator and founder of At Chelsea's. She enjoys sharing home entertaining tips, recipes, and menu ideas. Find time saving checklists & party planning guides on her Etsy shop. When she's not writing about her most recent party, she's out trying a new restaurant or taking her dog, Amber, for a long walk.
Learn more about Chelsea.

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