Well, I’ve decided to finally throw in my vote in the great “fruit on pizza” debate.
My answer? A resounding yes. If you’ve never had it, or if just the thought of fruit on pizza is enough to make you wince, I really think this could be the recipe to change your mind. Brie, Fig & Prosciutto Pizza. Need I say more?
The inspiration came from a restaurant local to Houston, Tiny Boxwoods. Ever since I visited Yountville, CA (home of the amazing Thomas Keller restaurants) I always kind of fancied myself as one of those ladies who lunch.
You know who they are – they sip a glass of wine or sparkling water and nibble on their $30 salads while their perfectly manicured pup drinks Evian from a bowl beneath the table.
Tiny Boxwoods takes me back to Yountville every time I go, with their gorgeous courtyard and trendy dining area – not to mention the delicious menu. If it weren’t for the sticky Texas heat, I could close my eyes and imagine myself surrounded by the Napa Valley.
Now I can’t go to Yountville or even Tiny Boxwoods often at all (my bank account be like “Slow down, Sarah.”) but that doesn’t mean I can’t eat their menu.
Today’s recipe is almost like a charcuterie board all piled together. And when you put brie, figs, prosciutto, balsamic vinegar, and arugula (or watercress) on a pizza, there’s no room to disappoint. Every bite has some sweet, some salty, some cheesy, some savory, some earthy flavors all melded together.
And I’m not waxing poetic just because Google requires me to write a minimum of 300 words with my recipe.
This pizza is damn good.
So skip the plain pepperoni routine, because YES fruit does belong on pizza – especially if it’s figs. (Side note: fresh figs have a short season and can be tough to find – dried figs taste equally amazing on this pizza, they just don’t photograph as well).
Until next time. X
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Brie, Fig & Prosciutto Pizza
Sarah | Away From the Box
Yields 2 personal pizzas
This Brie, Fig & Prosciutto Pizza has earthy, sweet, salty and cheesy flavors in every bite. It makes the perfect lunch or light dinner.
5 minPrep Time
7 minCook Time
12 minTotal Time
- Preheat the oven to 425°F and arrange the two flatbreads on a sheet pan or pizza stone.
- Drizzle 1 TB olive oil over each flatbread and spread to coat evenly. Tear the prosciutto into 2-3 smaller pieces and divide amongst the flatbreads. Top with the cubes of brie and sliced figs. (If presentation is an issue, save a few slices of fig for garnish later)
- Bake for 5-7 minutes, or until the cheese has fully melted. Remove and top with the arugula and (optional) reserved fresh fig slices. Drizzle with the balsamic glaze and serve immediately.
*Removing the rind from brie will help it melt slightly better, but ultimately comes down to taste. It can be kept on, but if you don't like it, cut it off. **Fresh figs have a short season and can be tough to find - feel free to substitute with dried. They still taste amazing!
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