Arugula Fig Pizza

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National Pizza Month is continuing this week with an Arugula Fig Pizza topped with a balsamic glaze.

Arugula Fig Pizza from (@whatsgabycookin)


You guys, lets make a pact right this second to eat as many figs as humanly possible before they go away for the season. Ready? Game time. If you’re in, this Arugula Fig Pizza can be at the top of your to-do list! Freshly baked Delallo pizza crust is topped with fresh mozzarella, prosciutto, arugula, figs, salt, pepper and a drizzle of balsamic glaze which is a little sweet treat that ties everything together! It makes for the perfect main course - or you can slice it up into extra small bites as an appetizer. Either way - EASY!!

Arugula Fig Pizza from (@whatsgabycookin)

If you haven’t already checked out the new Delallo Pizza Kit, you should probs do that right about now because it’s changing my life. Just use the kit, add some water and you’re basically ready to roll! I’ve got you covered when it comes to toppings 🙂 Let’s make some pizza pie!

Pizza Prep

Pizza with Figs, Prosciutto and Arugula

Author: Gaby Dalkin
5 from 1 vote
This is an amazing pizza that isn't overwhelmed with cheese.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine Italian
Servings 8 people


  • 1 Delallo Italian Pizza Dough Kit
  • olive oil for drizzling
  • 2 large balls of fresh mozzarella torn
  • 1 cup fresh arugula
  • 8 slices prosciutto de parma
  • 6 small figs cut into quarters or halves
  • Aged balsamic for drizzling
  • Kosher salt and freshly cracked black pepper


  • Pre-heat your oven to 450 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
  • Follow the directions on the Delallo Italian Pizza Dough kit to make the dough. Once the dough is ready, divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
  • Once your 2 pizza doughs are flat and ready to be cooked, drizzle the top of each with olive oil.
  • Tear the mozzarella into pieces and top each pizza with equal amounts of the mozzarella and season with salt and pepper. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden.
  • Remove pizza from the oven and top with the arugula, prosciutto and figs. Drizzle with the aged balsamic and season with salt and pepper.


The mozzarella balls are key here. They hold their shape in the oven, giving you a great flavor as you eat through the pizza but not overwhelming everything else.

Nutrition Information

Calories: 351kcal | Carbohydrates: 32g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 762mg | Potassium: 155mg | Fiber: 2g | Sugar: 10g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 303mg | Iron: 2mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Delallo.  All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**


    1. you could omit the figs for the time being!! I also love adding extra burrata or some broccolini

  1. I love figs, but have never thought of putting them on pizza! I'll bet the the prosciutto combination with them is delicious!!

  2. Yum! I love figs and I'm up for the challenge of eating as many as humanly possible. I love them stuffed with goat cheese and wrapped in prosciutto. Pizza looks delicious!

  3. yum - might throw some cambozola on this as well. Definitely making this, only hope next year my fig tree will actually produce!

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