Top This: Prosciutto and Fig Pizza (à la Rubirosa)

Top This

Learn how to work a new topping onto your pies.

At the beginning of fig season, Chef Al Di Meglio debuted his salty-sweet prosciutto and fig pie as a special at Soho's Rubirosa. Customers were so smitten with the pizza, they wouldn't let Al take it off the menu.

It's not hard to see why—the saltiness of the prosciutto is complemented by fresh figs, which get jam-like when cooked. Because balsamic makes a whole lot of sense with both figs and prosciutto, the pizza gets a drizzle of the reduced vinegar when it comes out of the oven.

Click on the slideshow above to add a super simple and downright delicious pie to your pizza making repertoire.

What You'll Need (for one pizza)

  • 1 dough portion
  • 4 to 5 Figs, sliced
  • Ciliegine or "cherry size" fresh mozzarella (At Rubirosa, they use Lioni)
  • Prosciutto di Parma, sliced thin
  • Balsamic vinegar*
  • Extra virgin olive oil
  • Sea salt

*Reduce the balsamic vinegar in a small saucepan, slow and low until thickened and syrupy. Cook the vinegar to 1/4 of its original volume. Pro tip: You can improve the taste of supermarket vinegar by reducing it with equal parts of sugar and port. For 1/3 cup of vinegar use about 1 tablespoon of each.


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