This Easy Fig, Goat Cheese and Prosciutto Pizza is made with Naan bread and topped with sliced fresh figs, dabs of goat cheese, strips of salty prosciutto and caramelized onions! Fig pizzas are an elegant starter to take advantage of fig season!
Fig, Goat Cheese and Prosciutto Pizza
When I was a wee one, probably 3 or 4 years old, some of my favorite memories were of treats my mom would buy for me and my sisters. Goldfish crackers, Dr. Pepper and Fig Newtons were those rare store-bought surprises that made a huge impression. The latter was my introduction to figs as the small college town of Ames, Iowa lacked in what could be exotic fresh produce back in the day.
Though those fig cookies are not a favorite anymore, I love fresh figs and fig jam used in appetizers, like my Fig Gruyere Crostini and these fig pizzas.
Tips for Making Fig Pizzas
Using prepackages naan bread, an Indian flatbread, for the crusts make these fig appetizers a snap to prepare. The key for delicious toppings involves adding a variety of textures and flavors that complement each other: something sweet, something creamy, something salty and something savory. I’ve got you covered with all of those with these multifaceted fig pizzas!
- Using a package of naan bread from the grocery store bakery is a terrific shortcut. If you have a favorite pizza dough recipe, that will work, too. You will want to bake the crust a bit first before adding your toppings to duplicate using prebaked naan.
- The sweet component is sliced figs and a drizzle of aged balsamic vinegar. Dried figs or fig jam would also give the sweetness if fresh figs aren’t available or they’re subpar. My first fig purchase this fall was less than ideal.
- Goat cheese provides the creamy element. Blue cheese or Cambozola (a cross between a triple creme cheese and gorgonzola) would be lovely if you’re not a goat cheese fan.
- Strips of prosciutto incorporate both salty and savory. Crumbled bacon is a crunchy substitute or you could certainly go meatless.
- Caramelized onions are an amazingly delicious ingredient. If you don’t like the bite of raw onions, you still may become an onion fan after tasting these slow-cooked slices. I had just made a batch of French onion soup and couldn’t help but swoon as I stirred and sampled these onions cooked in butter and oil. I just couldn’t resist making a smaller batch to strew across these fig pizzas!
- The drizzle of aged balsamic vinegar gives that je ne sais quoi, but only if you use a good quality version! And a sprinkle of fresh thyme before serving brightens the whole experience!
- Honey Fig Whiskey Sour from The Redhead Baker
- Fig, Prosciutto, Goat Cheese Pizza from That Skinny Chick Can Bake
- Fig Jam and Brie Crostini Appetizer from Creative Culinary
- Fig & Salami Bruschetta from The Food Hunter’s Guide to Cuisine
- Fig and Fennel Sourdough from Karen’s Kitchen Stories
- Fig and Cranberry Rice Pilaf from The Heritage Cook
- Fig and Ginger Upside Down Cake from Mother Would Know
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features figs and our host this month is Coleen who blogs at The Redhead Baker.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer dishes!
- 1 yellow onion, cut in half and sliced thinly
- 1 tablespoon olive oil
- Pinch of salt
- 2 teaspoons good quality balsamic vinegar
- 4 pieces naan bread
- 4 ounces prosciutto, sliced into strips
- 3 tablespoons goat cheese
- 8 fresh figs, sliced into rounds, tossing the stem and tail ends.
- 1 teaspoon fresh thyme
- More balsamic vinegar to drizzle
Caramelize the onions by cooking the onion slices in olive oil with a pinch of salt on medium low until they get light golden in color. Stir in balsamic vinegar and cook for a minute. Set aside.
Place the naan on a baking sheet. Layer with caramelized onions, prosciutto, small bits of goat cheese and fig slices.
Bake at 350 degrees for 15 minutes. Sprinkle with fresh thyme and drizzle lightly with balsamic vinegar, about 1/2 teaspoon per pizza. Cut into quarters and serve warm.
Serving Size:1/2 pizza
Amount Per Serving: Calories: 233 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 12mg Sodium: 633mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 3g Sugar: 11g Sugar Alcohols: 0g Protein: 10g