Fig and Prosciutto Flatbread Pizza


The plump mysteriously dark figs that line the market produce aisles have always lured my eye, but I rarely buy them. Recently though, I spontaneously picked up a carton of black mission figs with no plan as to what to use them for. After they became lonely on my counter as the other produce slowly started diminishing, I decided to turn them into jam using my pectin-free Blueberry Jam recipe. I used about 1lb of figs in place of the blueberries and reduced the honey a bit. I also pureed the figs in my blender prior to simmering them for a smoother jam. The aromas wafting from the saucepan as the figs simmered was intoxicating.

I put my jam to work as a filling for my Not-A-Grain Cereal Bars and then spread it on this new flatbread pizza crust as a light hors d’oeuvre for a dinner party. The crust is buttery and flaky, more like a cracker than a regular doughy pizza crust. Brimming with the complimentary flavors of salty prosciutto and smokey notes from the rosemary and smoked fontina, this pizza is the perfect starter to a warm Autumn meal. If you’re dairy free, you will still enjoy this pizza without the cheese. I used the jam and leftover prosciutto as a snack stacked on top of grain-free crackers all week and it was every bit as satisfying as the pizza.

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Fig and Prosciutto Flatbread Pizza

AUTHOR: Danielle Walker - AgainstAllGrain.com



  • 2 cups blanched almond flour
  • 3 tablespoons grassfed butter or palm shortening
  • 1 tablespoon chopped rosemary
  • ¼ teaspoon salt
  • 2 tablespoons cold water


  • 1/3 cup fig jam, storebought or fresh
  • 2 ounces smoked fontina, shredded
  • 1 ounce prosciutto, torn into pieces
  • 1 teaspoon chopped rosemary
  • ¼ cup baby arugula

* If you prefer a thicker crust, try my regular pizza crust recipe


  1. Preheat an over to 350 degrees F.
  2. Combine all of the crust ingredients except the water in a food processor and process until a ball of dough forms. With the machine running, add in 1 tablespoon of water at a time. You may not need 2 tablespoons depending on what type of almond flour you use, but I generally use all of it. Once the dough forms a dense ball, you can stop adding the water.
  3. Place the dough on a sheet of parchment paper, then top with another piece of parchment. Roll the dough out to a 1/8 – 1/4 thickness. Carefully slide the piece of parchment paper onto a baking sheet.
  4. Bake for 12 minutes, then remove the crust from the oven and increase the temperature to 375 degrees F.
  5. Spread the jam on the crust, leaving a small border empty along the outside of the crust. Top with the prosciutto and cheese.
  6. Slide the piece of parchment paper with the crust directly onto the rack of your oven, leaving the tray out. Bake for additional 5 minutes until the cheese has melted and crust is crispy.
  7. Top with chopped rosemary and fresh arugula and serve hot.
  8. Enjoy!
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  • http://www.naturalnewagemum.com Sonia @ Natural New Age Mum

    I love figs and fig jam – never had I thought of using jam for a pizza – what a great idea!! Loving the base too. Thanks :)

  • Against All Grain

    From Katie Dreibelbis on Facebook
    Just took it out of the oven…my crust seems more crumbly? Did I not add enough water? Is it possible to turn the almonds into nut butter if u mix it too long? I may have done that, not sure, but it rolled out perfectly. Just doesnt look crackly like yours, its crumbly and falling apart, not sure if I will be able to cut in slices.

    • Against All Grain

      Hi Katie- I’ve made the crust dozens of times and its worked out! If the dough held together when you rolled it, it really should have worked when baked. It is meant to be flaky and not a super sturdy crust but you should have been able to pick it up. The only things I can think of is maybe you didn’t roll it thin enough, or maybe too thin! I find that 1/8-1/4 inch works well. What kind of almond flour did you use and did you use all 2 tbs of water?

      • Against All Grain

        Katie Dreibelbis: nope, I used only 1 T of water. is it possible to overmix the dough so it turns into almond butter? I grind my own almond flour and sift it. It rolled out perfectly, but then was a crumbly mess when I tried to eat it! :(

        • Against All Grain

          I always recommend using honeyville or digestive wellness as they are blanched and skinless. Any other flour I’ve ever tried be it homemade or Bobs has not produced good results and either makes muffins sink or be soggy or pastry crumble. you could try again with all of the water but I have a suspicion it may be the flour. Oh and yes I suppose you could over mix the dough and turn it to almond butter but I don’t think you’d even be able to roll it if it got that far

  • http://www.carascravings.com Cara

    This is my perfect kind of pizza. Definitely take advantage of fresh figs while you can!

  • http://www.tasty-yummies.com Beth @ Tasty Yummies

    This looks incredible. I have been looking for fresh figs everywhere locally and just haven’t been able to find them. The minute I do, you better believe I am making this pizza 😉

    • Against All Grain

      Try rehydrating some dried ones!

  • Donna

    I’m going to make this for dinner with a warm autumn soup as an opener! Question…do you remove the top sheet of parchment prior to the first “bake” in the oven?..Or does the crust go in with both sheets?..I just want to be clear about it and not ruin the process!…Also…I found some gorgeous plump figs in the market here yesterday, and wonder if I could simply cut them into thin wedges or “smoosh” them and use them “au naturel”..with just a honey or honey/balsamic drizzle ….or with coconut palm sugar (less insulin-raising factor) and a balsamic reduction?…Cannot wait to try this with the chèvre log (cut into discs) I have in the fridge…Thank you for continued healthy inspiration!

    • Against All Grain

      Remove the top sheet first. Although it would probably bake just fine without removing it. Have you seen this recipe ? http://againstallgrain.com/2012/07/18/grilled-figs-with-balsamic-glaze-and-goat-cheese/

      • Donna

        Oh my word…this is perfect!….Thank you much for the solution to what to top your fabulous flatbread with (without making jam out of market figs)…yet another wonderful creation from your kitchen/cuisine “lab”….Thanks for the link..it is bookmarked now as well!