Prosciutto Fig Pizza with Fresh Mozzarella, Arugula & Manchego

I like the salty-sweet combination in this pizza but use just a thin layer of fig spread to keep its sweetness in balance with the salty prosciutto. Feel free to adjust the amount of any of the toppings based on crust size and personal taste. To vary the flavor, cooked and crumbled bacon may be used instead of the prosciutto. A drizzle of syrupy balsamic is a delicious finishing touch.

Yields 1 pizza.

Ingredients

1 large pizza crust, cooked (see linked recipes or use your favorite store-bought)
6 to 8 tablespoons fig spread or jam
1 to 1 1/2 balls (8-12 ounces) fresh mozzarella, sliced thin (grated smoked mozzarella is a delicious option*)
10-12 thin slices of prosciutto, torn into pieces
4 cups arugula
2 teaspoons olive oil
Freshly ground black pepper and kosher salt
1/2 cup grated or shaved Manchego (may substitute Parmesan)
Aged balsamic vinegar (or [an inexpensive homemade version|https://fountainavenuekitchen.com/balsamic-reduction/])
Optional: one thinly sliced pear

Preheat the oven to 450 degrees F.
Spread a thin layer of fig jam over the crust. Top with mozzarella cheese.
Bake until the cheese is melted and gooey, 4–5 minutes.
Toss arugula and pear, if using, with the olive oil in a large bowl, and season with salt and pepper. Top pizza with the salad followed by the prosciutto. Sprinkle with the Manchego cheese and lightly drizzle with balsamic vinegar.

If you find fresh mozzarella to be too watery or bland, you may wish to try smoked mozzarella. It’s a drier cheese with a truly delightful flavor.