Fig and Prosciutto Flatbread Pizza

A slice of Fig and Prosciutto Flatbread Pizza.

This Fig and Prosciutto Flatbread Pizza recipe was a lark as I have not had cause to cook with them!  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 Fig and Prosciutto 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.

Fig and Prosciutto Flatbread Pizza



Cuisine: American

Category: Pizza

PREP TIME: 10 mins

COOK TIME: 17 mins TOTAL TIME: 27 mins



  • 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!

Keywords: almond flour, gluten free, paleo, scd, fall, autumn, figs