Prosciutto Fig Galette Pizza

Prosciutto Fig Galette Pizza
Prosciutto Fig Galette Pizza

I created this prosciutto fig galette pizza as an alternative to actual pizza. Why? I love pizza, but I’m really terrible when it comes to making pizza dough. Prior to March 2020, I used to get pizza from my favourite place every week. However, they closed when the mandatory quarantine begun. So I tried making pizza at home, but the dough always came out too bready and thick.

While on a quest for an easy, lazy-proof pizza, I thought why not try using galette dough instead of pizza dough? The result was delicious! It came out much more pizza-like than I had anticipated. The only difference is in the texture of the dough. This one is a lot more crumbly than regular pizza. You may need to eat it with a fork and knife, unless you cut yourself a very large slice, but you will certainly have to be mindful of crumbs falling all over you.

If you don’t like working with yeast, but you’d like some home-made pizza, this is a great alternative. You can substitute the toppings for anything you have in your kitchen.

TIP: If you’re using cured meats, be careful of the quantity you add. The first time I made this galette pizza I got carried away with the prosciutto slices and it came out way too salty.

The great thing about using galette dough for pizza is that you can make it ahead of time. If you are not using sauce, you could prepare the galette hours in advance. Add all toppings and have the galette sitting in the fridge, ready to go into the (pre-heated!) oven as your guests arrive. If you are using sauce, I would recommend not preparing the galette more than one hour in advance as the dough could soak the sauce and change texture.

Inspired by my favourite prosciutto pizza from my local pizzeria, here’s the recipe for the prosciutto fig galette pizza:

Prosciutto Fig Galette Pizza



For the dough:

  • 1 cup (150 g/ 5 ¼ oz.) all purpose flour
  • 1 stick (115 g./ 4 oz.) finely diced butter, unsalted and cold
  • 2 tbsp. ice-cold water
  • 1 pinch salt
  • 1 medium egg, beaten for brushing the dough

For the filling:

  • 6 prosciutto slices
  • 5 purple figs, sliced
  • 125 g/ 4 oz. fresh mozzarella, sliced
  • 4 tbsp. tomato sauce


For the dough:

  • In a bowl whisk the flour and salt.
  • Add the cold butter cubes to the flour bowl. Rub the butter with the flour between your fingertips until the dough reaches a crumbly consistency. Add the 2 tbsp. ice-cold water and incorporate into the dough until it comes together (if needed, add one more tbsp. ice-cold water). Do not over-work the dough to avoid warming the butter and changing the dough texture. Shape the dough into a disc and wrap it in plastic wrap. Refrigerate at least one hour. The dough can be kept in the fridge overnight if you want to make it ahead.
  • Take the dough out of the fridge and let it sit at room temperature for 15 minutes. Transfer the dough on a lightly floured work surface. Gently press out the dough with your hands. Roll it into a circle of approx. 25 cm (10 inch) diameter. Place the rolled-out dough onto a baking tray lined with parchment paper.

For the filling:

  • Spread the tomato sauce over the dough, leaving 4 cm (1 ½ inches)from the edges free (to be folded later). Place prosciutto, mozzarella, and fold the dough. Place the figs and refrigerate the tray with the galette for 30 minutes.
  • Preheat the oven to 180°C (350°F).
  • Take the tray from the fridge, brush the pastry edges with the beaten egg. Place the cold galette directly into the preheated oven and bake for 30-40 or until the edges are lightly golden.