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Charcuterie Pizza

Irresistible Charcuterie Pizza: Sweet Meets Savory Bliss

This delectable Charcuterie Pizza combines sweet fig butter with savory prosciutto and goat cheese for an unforgettable dining experience.
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Prep Time 20 minutes
Cook Time 9 minutes
Resting Time 20 minutes
Total Time 49 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 pack ready-to-bake pizza dough Use your favorite homemade version if preferred.
  • 2 tablespoons olive oil Brush over the dough.
For the Spread
  • 1/2 cup fig butter Can be substituted with fruit spreads or honey.
For the Toppings
  • 4 ounces crumbled goat cheese Can substitute with feta or ricotta.
  • 1 cup shredded mozzarella Can substitute with provolone.
  • 1/2 cup olives Choose your favorite variety.
  • 4 slices prosciutto Can replace with cooked bacon or turkey.
Optional Finishing Touches
  • 1 tablespoon honey Highly recommended drizzle.
  • 2 tablespoons fresh chopped parsley Can substitute with arugula or basil.

Equipment

  • baking sheet
  • oven
  • Rolling Pin

Method
 

Step-by-Step Instructions for Charcuterie Pizza
  1. Prepare your ready-to-bake pizza dough according to the package instructions and let it rest at room temperature for about 20 minutes.
  2. Roll out the dough into a round shape and transfer it to a lightly oiled baking sheet or preheated pizza stone.
  3. Brush the pizza crust generously with olive oil.
  4. Spread the fig butter evenly over the pizza crust, leaving some edges uncovered.
  5. Distribute crumbled goat cheese and shredded mozzarella evenly across the pizza.
  6. Scatter halved olives and torn prosciutto over the cheese.
  7. Bake in a preheated oven at 425°F for 7-9 minutes until the crust is golden and cheese is bubbly.
  8. Optionally drizzle with honey and sprinkle with fresh parsley before serving.

Notes

This Charcuterie Pizza is an elegant option for gatherings and can be customized to suit different tastes and preferences.