A chewy, tangy sourdough crust layered with sweet fig jam, creamy mozzarella, salty prosciutto, and fresh arugula — the perfect balance of flavors in a gourmet homemade pizza

Ingredients

For the crust (makes 2 medium pizzas)

150 g sourdough discard or active starter

450 g all-purpose flour

50 g whole wheat flour (optional)

325 g water (adjust as needed, about 70% hydration)

2 tsp sea salt

2 Tbsp olive oil

For the toppings

¼ cup fig jam

8–12 oz fresh mozzarella, sliced and drained

4–6 slices prosciutto

1–2 handfuls fresh arugula

Shaved Parmesan (optional)

Olive oil, for brushing

Salt & freshly ground black pepper

Optional: balsamic glaze for drizzling

Instructions

Prepare the dough

In a large bowl, mix all the crust ingredients into a rough dough. Cover and let it rest for 30 minutes at room temperature. Perform a few stretch and folds to develop gluten. Cover again and refrigerate overnight (8–24 hours) for a slow, flavorful ferment.

On baking day

Remove the dough from the fridge and let it come to room temperature. Divide it into two balls, cover, and let them proof until soft and puffy.

Prepare toppings

While the dough proofs, slice and drain the mozzarella. Wash and dry the arugula. Shave the Parmesan. Have the fig jam and prosciutto ready. Optional: reduce balsamic vinegar into a glaze by simmering until syrupy.

Assemble and bake

Preheat the oven to 450°F or hotter, with a pizza stone or baking steel inside, and let it heat thoroughly. On a floured surface, stretch one dough ball into a 12″ circle. Place on parchment or a floured peel. Brush lightly with olive oil, spread the fig jam, arrange mozzarella slices, and season lightly with salt and pepper. Transfer to the oven and bake for 10–15 minutes, until golden and bubbling.

Finish and serve

Right after baking, arrange the prosciutto slices on the hot pizza. Top with fresh arugula and sprinkle with Parmesan. Optional: drizzle with olive oil or balsamic glaze. Slice and enjoy warm.

Tips

Broil for 1–2 minutes at the end for extra char.

Longer fridge fermentation gives more flavor and texture.

Use parchment if you don’t have a peel for easy transfer.

Enjoy creating this artisan sourdough pizza at home!