Rico Lunardi, owner of Slice on Broadway in Pittsburgh and a member of PMQ’s U.S. Pizza Team, is a champion-level pizza maker who won the World’s Best Cheese Slice category at the 2025 Pizza Expo. He also knows the benefit of balance and creativity for any pizza recipe.
Touching every taste bud, from the savoriness of prosciutto to the sweetness of figs, and, of course, the great taste of Galbani® Professionale, the Fig & Prosciutto Pizza is the whole package. In this video, follow along on our cheesy adventure and give Lunardi’s recipe a shot in your own pizza kitchens. (Scroll down to see the full recipe beneath the video.)
Ingredients:
Semolina (for dusting)
20 oz. NY style pizza dough
6 oz. Galbani Professionale Whole-Milk Select Ricotta & Fig Jam mix
11 oz. Galbani Professionale Premium Whole-Milk Mozz/Prov. 50/50 Shreds
7-8 slices of Prosciutto Arugula Extra Virgin Olive Oil (EVOO)
Fresh squeezed lemons
Salt
Galbani Professionale Grated Parmesan Cheese
Fresh ground pepper
Directions:
Begin by preparing your ricotta fig sauce. Mix your Galbani Select Ricotta and fig jam to taste then set aside. Dust your workspace with some semolina and stretch your doughball out to 16”-17”. Spread your ricotta fig sauce over the pie, then add your mozzarella/provolone blend. Top with your slices of prosciutto and bake at 550° for about 8 minutes. While your pizza is baking, mix your arugula, EVOO, fresh squeezed lemon and salt. Make sure you get all those lemon bits in there. Toss and set aside. When your pie is fully baked, tip with your arugula mix, grated parmesan cheese and fresh ground pepper. Serve and enjoy. Mangia!
