top of page
Fig Pesto Cast Iron Pizza

Fig Pesto Cast Iron Pizza

Crispy golden crust, basil pesto, melty mozzarella and fontina, sweet figs, caramelized shallots, salty prosciutto, and fresh arugula to finish. Sweet, savory, cheesy, a little peppery, and very restaurant-at-home without being complicated.
 
Serves: 2 to 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 1 hour 15 minutes

  • INGREDIENTS

    1 ball Pizza dough, room temperature

    2½ tbsp Olive oil, divided

    3 tbsp Basil pesto

    ½ cup Shredded mozzarella

    ½ cup Shredded fontina

    2 Shallots, thinly sliced

    5 Fresh figs, sliced or quartered, divided

    5 slices Prosciutto

    Fresh arugula

    Freshly cracked black pepper

    1 tbsp Chopped pistachios

    Light drizzle of balsamic glaze, optional

  • INSTRUCTIONS

    1. Let the pizza dough rest on a lightly floured surface for 30 minutes. Meanwhile, heat 1 tbsp olive oil in a pan over medium-low heat. Add the shallots with a pinch of salt and cook for 10 minutes, stirring occasionally, until soft and golden
    2. Add 1½ tbsp olive oil to a cast iron skillet and place the dough inside. Cover and let it rest for another 30 minutes, then use oiled hands to gently stretch the dough to the edges of the skillet
    3. Spread a thin layer of pesto over the dough, leaving a small border around the edges
    4. Top with the mozzarella and fontina, followed by the caramelized shallots, prosciutto, and most of the fresh figs
    5. Bake at 475°F on the middle rack for 13 to 15 minutes, or until the crust is deeply golden and the cheese is melted and bubbling
    6. Finish with fresh arugula, a few fresh fig pieces, cracked black pepper, pistachios, and a light drizzle of balsamic glaze. Slice and serve warm

© 2025 Dine in Colors. Powered and secured by Wix

  • Instagram
  • YouTube
  • TikTok
bottom of page