If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe was inspired by a recent trip to Napa Valley, California. While I was there, I had the most amazing food made with simple, fresh ingredients like figs. I love the combination of the sweet figs with the savory, creamy brie, salty prosciutto, and peppery arugula in this dish. This is a great dish that's easy to make yet elegant enough to serve at a dinner party. - Sonali aka the Foodie Physician
- 6 Black mission figs, sliced into quarters
- 4 teaspoons balsamic vinegar, divided
- 1 ball prepared pizza dough
- 3 tablespoons extra virgin olive oil, divided
- 8 ounces Brie cheese, sliced
- 2 ounces prosciutto, sliced
- 2 ounces baby arugula leaves
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 450.
- Toss the quartered figs with 2 teaspoons of balsamic vinegar in a small bowl. Set aside.
- Stretch the pizza dough out on a baking sheet and shape into a rectangle approximately 9x12 inches or until the crust is ½-inch thick. Brush the surface with 1 tablespoon of olive oil. Arrange the brie slices evenly over the pizza. Bake 12-15 minutes until dough is golden and cheese is melted. Remove pizza from oven and place the quartered figs on top. Return pizza to oven for an additional 5 minutes until figs are slightly softened. Remove from heat. Arrange prosciutto slices evenly over the pizza.
- Whisk the remaining 2 teaspoons of balsamic vinegar and 2 tablespoons of olive oil together in a medium bowl. Toss the dressing with the baby arugula leaves. Season with salt and pepper to taste. Arrange the baby arugula on top of the pizza. Cut into slices and serve warm.
- This recipe was entered in the contest for Your Best Fig Recipe
Soffritto: The Superstar
Your new favorite three-ingredient ingredient.
Soffritto's a superstar.
Shop our Father's Day collection.
Lettuce love vegetables.
This is poppin'.