If you love the fresh, citrusy bite of gremolata, then you’ll fall for this elevated take: Chimichurri Prosciutto & Fig Pizza. This recipe blends bold, herbaceous chimichurri with salty prosciutto and sweet Grand Marnier Fig Preserves, resulting in a flavor profile that’s perfectly balanced—savory, sweet, and unmistakably gourmet.
It’s the kind of pizza that feels restaurant-worthy but is totally achievable at home.
🍕 The Foundation: A Superior Pizza Dough
I start with Tony Gemignani’s Master Dough, found in The Pizza Bible—a must-have for serious home pizza makers. Its chewy texture and crisp crust make it the ideal base for this sweet and savory topping combo.
🔥 Domestic Gourmet Tip:
For best results, use a pizza stone and pizza steel together to simulate a brick oven—or go all-in with an Ooni oven. You’ll get that crispy bottom and bubbly crust that’ll have you reaching for a second slice before you’ve finished the first.
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Chimichurri Pizza With Prosciutto & Figs
Ingredients
- 8 oz pizza dough
- 1½ cup flour (semolina preferred)
- 2 oz chimichurri
- 6 oz fresh mozzarella sliced
- 1-1½ oz Grand Marnier Fig Preserves
- 4-6 thin slices of prosciutto can be substituted with bresaola
Instructions
- Pour the flour onto a plate.
- Place the dough ball onto the flour, flip and flour the other side and then stretch out pizza dough to a 13"-14" circle.
- Place the round dough on a lightly floured pizza peel.
- Using a spoon, evenly spread chimichurri around the pizza dough, leaving an inch of space from the edge.
- Evenly space the mozzarella, staying within the chimichurri circle and an inch away from the edge.
- Add small dollops of the Grand Marnier Fig Preserves using a spoon, evenly spacing them out.
If using an Ooni:
- Preheat the Ooni on the high-temperature setting for at least 15-20 minutes.
- Once the Ooni has preheated, lower the temperature setting by using a slow-bake hack. Push the dial in, as if you're going to turn off the oven, and set the dial to 11:00. You'll notice the flame lower significantly. **See video below for tutorial.**
- Using a pizza peel, launch the pizza into the Ooni using a jerky sliding movement.
- Turn the pizza 45 degrees every 45 seconds-1 minute using a turning pizza peel. You'll know to turn the pizza once the side closest to the flame is golden and the cheese and toppings are melted and caramelized.
- The pizza will be fully cooked in 3-4 minutes.
- Use a pizza peel to pull the pizza from the Ooni.
- Add the slices of prosciutto on top of the pizza and cut with a pizza cutter into 4-6 pieces.
If using an oven:
- Place the pizza stone on the middle rack and the pizza steel on the bottom rack.
- Preheat the oven to 550 degrees for 1 hour.
- Using a pizza peel, launch the pizza onto the pizza stone in the oven using a jerky sliding movement.
- Cook the pizza for 5-6 minutes.
- Once the pizza is puffed up, using the pizza peel, transfer the pizza to the pizza steel on the bottom rack, rotating the pizza 180 degrees.
- Cook the pizza for 5-6 minutes.
- Pull the pizza when it has reached your preferred level of doneness. Whether you prefer a golden crust or a charred crust, you're looking for the top to be bubbling and caramelized throughout.
- Add the slices of prosciutto on top of the pizza and cut with a pizza cutter into 4-6 pieces.
Pro-tips:
- After topping the pizza dough, give the peel a little shimmy to make sure the dough isn't stuck to the peel before attempting to launch it into the oven.If the pizza is stuck, use a bench scraper to loosen the dough.If the pizza is still stuck, use a bench scraper to gently lift a side of the pizza and toss more flour underneath. Repeat all the way around until the pizza slides when you give it another shimmy.
- When using a standard oven, consider using both a pizza stone and pizza steel. The pizza stone cooks the pizza, but the pizza steel is what gives an oven-baked pizza that crispy crust that you would expect from a fired pizza oven.
- The slow-bake Ooni hack churns out a pizza with a sturdier and crispier crust. **See the video below for the tutorial.**
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
