Beaches Fig and Prosciutto Pizza is a symphony of textures and tastes, a perfect balance of sweet, savory, and fresh. I’m so excited to share this Fig and Prosciutto Pizza recipe with you today. It’s a dish that holds a special place in my heart.

With permission, Beaches Fig and Prosciutto Pizza comes straight from the cookbook of Beaches Restaurant in Vancouver—a beloved spot that, sadly, closed its doors in December 2024. Beaches was more than just a restaurant to my family; it was a backdrop to countless memories. From birthday dinners to celebrations of accomplishments, to cozy holiday outings like watching the Christmas ship light parade glow across the water, Beaches was where we gathered. The warm ambiance, the unbeatable food, and the stunning waterfront views made it a haven for memories.

While the restaurant may be gone, its flavors live on in this recipe, which I’ve adapted with my own easy instant yeast pizza crust to recreate that magic at home.

What makes Beaches Fig and Prosciutto Pizza Unforgettable…

The Chewy, Crispy Crust
The base is an easy instant yeast crust—crisp and golden at the edges, chewy and airy inside. It’s simple to make yet delivers rustic, artisanal flavor that supports every topping perfectly.

The Creamy White Sauce
A rich, velvety blend of heavy cream and Parmesan, seasoned with salt and pepper, this sauce from Beaches’ cookbook is a luxurious backdrop that enhances every bite without overpowering.

The Sweetness of Fig Jam
Fig jam adds a bold, honeyed sweetness—sticky and vibrant, it cuts through the creaminess with a lively nod to cozy Beaches nights, tempting you back for more.

The Savory Prosciutto
Silky prosciutto drapes over the pizza, its salty, nutty bite balancing the sweetness. Crisp in spots, tender in others, it’s an earthy anchor with unmistakable umami.

The Fresh Arugula Finish
Topped with arugula dressed in truffle oil and sprinkled with steak salt post-bake, its peppery freshness cuts the richness, adding a crisp, bright contrast that makes the pizza pop with life.

How to make Beaches Fig and Prosciutto Pizza…

Here’s how to make it yourself. The topping recipe comes straight from Beaches’ cookbook, which I snagged before they closed. I’ve paired it with my go-to instant yeast crust for a foolproof base. (The original didn’t include a crust recipe, so this is my contribution to the legacy!)

The Easy Instant Yeast Crust:

Start off by prepping your crust, and let me just say this is the kind of crust that reminds you why homemade pizza is worth the effort! In a large bowl, whisk together flour, instant yeast, salt, and sugar. Add warm water (105-115°F) and olive oil, stirring until a shaggy dough forms. Knead on a lightly floured surface for 7 minutes until smooth.

Shape the dough into a ball and place it in an oiled bowl for 1 hour or until doubled in size. It might take longer than an hour if your house is cold and could double in size quickly on a warm day. Once your dough has doubled in size, punch it down and stretch out into a12 in round pizza crust.

Making the Creamy White Sauce:

Straight from the Beaches Cookbook, Bring cream to a simmer, add salt and pepper. Whisk in shredded parmesan cheese until melted and smooth. Allow this sauce to cool before using on the pizza dough. I would say make this sauce ahead of time however in a pinch I remove it from the pan and place it in the freezer while my dough is rising to bring the temp down quickly.

Creating the Pizza:

Spread the creamy white sauce on pizza dough leaving a small border. Sprinkle with mozzarella and provolone cheese blend. Then place torn pieces of prosciutto on cheese and squeeze or dollop fig jam around the pizza. Bake in a preheated 425 degree oven until golden brown around the edges and toppings are melted.

In a mixing bowl toss arugula with truffle oil and place on top of baked pizza. Finish off with a sprinkle of steak salt, sea salt or flaky finishing salt.

Tips and Tricks:

Preheat the oven to 425°F with a pizza stone inside to heat up for at least 30 minutes. This will ensure a crispy base. If you don’t have a pizza stone, then what are you waiting for…buy one! Okay that’s a tip but as a replacement use a heavy baking sheet upside down as a substitute.

Use store bought pizza crust if your pressed for time. The Easy Instant Yeast recipe included comes together quickly but there are a lot of great pre-made fresh options available!

Shape the pizza crust, thin yet sturdy on a piece of parchment paper. Parchment paper works great to turn while your stretching and allows you to transport the pizza into the oven. Slide the pizza (parchment and all) onto the hot stone or sheet.

Let the white sauce cool slightly before spreading—it’ll thicken a bit and spread more evenly. If your pinched for time, remove put in the freezer to help it cool quickly.

Tear the prosciutto into pieces rather than using whole slices. Place it loosely on top so it crisps a little into the oven.

Add the dressed arugula right after baking while the pizza’s hot. The residual heat wilts it just enough without turning it soggy.

The Beaches cookbook suggests putting the fig jam in a pastry bag or zip lock with the tip cup off. This makes it easy to squeeze the fig jam around the pizza!

Every time I make this pizza, I’m transported back to those bustling evenings at Beaches! It’s more than just a recipe for us it’s memories brought to our table. Give it a try, and let me know how it turns out. I’d love to hear your own memories in the making!

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