Spanish Jamón Ibérico and Fig Pizza
A sophisticated Spanish-inspired pizza featuring silky jamón ibérico, tangy fig jam, creamy manchego cheese, and peppery arugula. The combination of sweet, salty, and bitter flavors creates an elegant yet approachable dish perfect for sharing or a special meal.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 5 min
- Total
- 32 min
- Makes
- 1 pizza (2 slices per person)
Steps
Before you start
- Remove pizza stone or baking sheet from refrigerator and preheat oven to 475°F (245°C) for at least 20 minutes
- Have all toppings prepared and measured before the pizza enters the oven
- Manchego and jamón ibérico are best at room temperature; remove from refrigerator 10 minutes before assembling
Shape and oil the doughOven 475°F / 245°C
- Place the pizza stone or baking sheet on the middle oven rack and preheat to 475°F (245°C) for at least 20 minutes.
- On a lightly oiled surface, stretch the room-temperature pizza dough with your hands into a 10-inch (25 cm) round or oval, working gently to avoid tearing.
- Let it rest for 1 minute as you prepare the toppings.
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Ready when: Dough is stretched thin but not torn
Tip: Avoid a thick crust by working gently; the dough will puff further in the oven
Spread fig jam base
- Using the back of a spoon, spread the fig jam evenly over the dough in a thin, even layer, leaving a ¼-inch (6 mm) border around the edges for crust browning.
- The jam will soften slightly as it warms.
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Ready when: Fig jam covers dough evenly
Tip: Spreading jam thin prevents overly sweet bites and allows cheese and ham to shine
Add manchego cheese
- Distribute the sliced or shaved manchego cheese evenly over the fig jam layer, using about three-quarters of the cheese to create an even base while leaving some space for the other toppings to show through.
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Ready when: Manchego is distributed evenly
Tip: Aged manchego won't melt into a thick pool; it will soften and develop a creamy texture
Bake the baseOven 475°F / 245°C
- Carefully slide the assembled pizza onto the preheated pizza stone or baking sheet.
- Bake at 475°F (245°C) for 8–10 minutes, until the crust is light golden-brown and the cheese is soft and warm.
- The bottom should sound crispy when tapped.
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Ready when: Crust is light golden; cheese is softened; bottom of crust is crispy
Tip: If using a pizza stone, do not remove it from the oven during baking or it may crack from temperature shock
Add jamón and finish
- Remove the pizza from the oven and immediately distribute the paper-thin jamón ibérico slices over the warm cheese in loose folds or flat layers.
- This keeps the ham delicate and prevents it from becoming chewy.
- Sprinkle the remaining manchego shavings on top.
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Ready when: Jamón is loosely arranged over warm cheese
Tip: Add ham after baking so it stays tender and doesn't dry out; jamón ibérico's delicate flavor is best when barely warmed
Cool and dress with arugula
- Let the pizza rest on the pizza stone for 2–3 minutes so the crust sets and becomes easier to cut.
- While it rests, toss the fresh arugula with a light drizzle of extra-virgin olive oil, a squeeze of lemon juice (if using), sea salt flakes, and freshly ground black pepper.
- Slide the pizza onto a cutting board, slice it into 4 wedges, and top with the dressed arugula just before serving.
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Ready when: Crust is firm enough to cut without tearing
Tip: Add arugula just before serving to keep it crisp and bright; warm pizza will slightly wilt cold greens if they sit too long
Serve immediately
- Arrange the sliced pizza on a serving plate.
- The warm manchego, sweet fig, salty jamón, and peppery arugula create layers of flavor in each bite.
Good to know
Tips
- Quality jamón ibérico is essential—buy it sliced paper-thin at a specialty counter or Spanish delicatessen moments before use; pre-packaged ham dries out and loses its silky texture
- Fig jam varies in sweetness; if your jam is very thick, warm it slightly or thin with a teaspoon of water so it spreads evenly without creating thick pockets
- For a more rustic presentation, tear the manchego into irregular pieces rather than slicing it; this prevents it from fusing into one thick layer
- If you prefer a crispier crust, increase the oven temperature to 500°F (260°C) and watch closely after 7 minutes—every oven varies in heat distribution
Storage & reheating
Best eaten fresh and warm immediately after cooking. Leftover pizza can be refrigerated in an airtight container for up to 2 days, though the arugula will soften. Reheat in a 350°F (175°C) oven for 5–7 minutes until warm; add fresh arugula after reheating. Do not freeze (jamón ibérico and arugula do not freeze well).
Substitutions
- jamón ibérico (or jamón serrano) → Jamón serrano or prosciutto di Parma. Jamón serrano is milder and more widely available; prosciutto di Parma is delicate and works well, though slightly less salty than jamón ibérico
- manchego cheese, aged 3–6 months → Pecorino Romano or aged Gruyère. Pecorino Romano is sharper and more assertive; aged Gruyère is nutty and creamy but less distinctly Spanish
- fig jam or fig paste → Date paste or quince paste (membrillo). Date paste is milder and less tangy; quince paste (membrillo) is traditional in Spanish cuisine and has a firmer texture
- fresh arugula → Peppery microgreens or watercress. Microgreens are more delicate and visually striking; watercress has a sharper bite but is slightly tougher in texture
