Speck & Brie Pizza with Fig Jam
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Sweet, smoky, and irresistibly creamy, this speck and brie pizza with fig jam is a festive twist on a classic. Speck takes the place of a more typical prosciutto in this pizza with fig jam and Brie cheese—it has a smokier flavor profile that works well on this homemade pizza. Finished with peppery arugula for balance, it’s easy to make, elegant enough for entertaining, and ready in just 20 minutes—ideal for the holidays or any cozy night in. Love this combo? Try making this upgraded lamb sausage pizza with confit tomatoes and fennel or a lighter California salad pizza with avocado and crispy prosciutto next.
And FYI: When making pizza for guests I always make my dough a day in advance and store it, refrigerated overnight so I can minimize prep. I have variations of the ingredients used for topping this pizza in my kitchen at all times so it makes it easy to pull it together. Par-baking the crust of the pizza before adding the toppings leaves the crust crispy.
Why You’ll Love This Recipe
- Sophisticated flavor, simple prep – This pizza looks and tastes gourmet, but comes together in minutes.
- Perfectly balanced – Sweet jam, smoky speck, and creamy brie make every bite a flavor explosion.
- Crowd-pleaser – Great as an appetizer or main, and easy to scale for gatherings.
Key Ingredients in This Recipe
- Pizza dough – A homemade pie is easy to make using my basic pizza dough recipe. If you want a shortcut, you can find pre-made dough in the refrigerated section of most grocery stores. I also recommend checking if your local pizza spot sells their dough, it’s a great way to support local!
- Speck – Speck is similar to prosciutto, it’s cured ham served sliced paper thin, but speck is slightly smoked before it’s aged giving it bold flavor. If speck is unavailable, prosciutto will work as a substitute.
- Brie – Brie is washed rind cow’s milk cheese; it’s a crowd-pleaser every time! You can add it to a cheese board and its approachable. When buying your cheese for this recipe look for a double cream Brie. Triple cream will be a bit too gooey for the pizza.
- Fig Jam – The sweetness of the jam contrasts with the creamy Brie, salty cured meat and peppery arugula. I love buying figs when they are in season. The flavor of ripe figs is a combination of honey with a creamy texture. I enjoy making my own fig jam—it’s easier than you think!
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Par-bake your pizza dough before adding toppings. This extra step keeps the crust crisp and ensures the brie melts perfectly without overbaking the dough.
Tips For the Perfect Pizza Crust
- A pizza stone is totally worth it—it gives you that delicious, crispy crust and evenly cooked pizza every time.
- Heat the oven (or grill) with the stone inside so it’s nice and hot when you’re ready to bake.
- After rolling out your dough, place it on parchment paper. It makes sliding the pizza onto the stone super easy—no sticking or fuss.
- You can use cornmeal instead, but it tends to get messy. Once the pizza’s baked, it’ll slide right off the parchment with a perfectly crisp bottom.
- No pizza stone? No problem. A lightly greased baking sheet works just fine.
- I like to move my pizza to a cooling rack right after it comes out of the oven so the bottom stays extra crispy.
Swaps and Substitutions
- Speck: Substitute with prosciutto, coppa, or pancetta for a similar salty, savory bite.
- Brie: Double cream brie works best; camembert or fontina can also be used.
- Fig jam: No fig jam? Try raspberry or apricot preserves for a similar sweet-tart contrast.
- Arugula: Baby spinach or microgreens can replace arugula for a milder flavor.
How to Make Speck and Brie Pizza with Fig Jam (Step-by-Step)
Prepare dough according to recipe or let rise if needed. Place pizza stone on the grill or in the oven and heat to 500ºF.
Step 2: Roll out the dough. Divide the dough in half and on a lightly floured surface, working one half at a time, roll out each half of dough into about a 10-inch circle. The dough should be fairly thin.
Place the dough on top of the pizza peel lined with parchment paper. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
Step 4: Par bake the crust.
Rub the olive oil over the pizza dough including the edges. Use a pizza peel to slide the dough with parchment paper underneath it onto the preheated pizza stone. Cook until the crust is a pale brown and bubbly, about 6 minutes.
Spread the jam over the dough and arrange the slices of Brie on top followed by the speck. Bake until the Brie has melted and the crust is golden brown, about an additional 6 minutes.
Top with arugula then cut into equal slices. Serve immediately.
How to Serve Speck & Brie Pizza with Fig Jam
- Slice into small wedges for an easy, elegant appetizer.
- Drizzle with a little balsamic glaze or honey before serving for added depth.
- Pair with a crisp white wine like Sauvignon Blanc or a dry rosé.
- Serve alongside a light salad or antipasto platter for a complete meal.
How to Store Speck & Brie Pizza with Fig Jam
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm slices in a 400ºF oven for 5–7 minutes to restore crispness.
- Freeze: Wrap individual slices tightly and freeze for up to 1 month; reheat directly from frozen.
FAQ – Frequently Asked Questions
Yes! Par-bake the crust and prep the toppings up to a day in advance. Assemble and bake just before serving for best results.
Speck is an Italian cured ham that’s lightly smoked before aging, giving it a bolder, smoky flavor compared to prosciutto’s delicate saltiness.
Absolutely. Many grocery stores—and even local pizza shops—sell fresh dough, which saves time without compromising flavor.
Simply omit the speck and top the pizza with extra brie and arugula for a decadent meat-free version.
Try goat cheese, gorgonzola, or fontina for a different creamy or tangy element that still pairs beautifully with the fig jam.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
- California Salad Pizza with Avocado and Crispy Prosciutto
- Lamb Sausage Pizza with Confit Tomatoes and Fennel
- Spinach Artichoke Pizza
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Speck and Brie Pizza
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Ingredients:
- ½ pound pizza dough
- 2 tablespoons extra-virgin olive oil
- ⅓ cup fig jam
- 6 ounces Brie, cut into slices
- 4 ounces speck
- Handful wild arugula
Instructions:
- Prepare dough according to recipe or let rise if needed.
- Place pizza stone on the grill or in the oven and heat to 500ºF.
- Divide the dough in half and on a lightly floured surface, working one half at a time, roll out each half of dough into about a 10-inch circle. The dough should be fairly thin.
- Place the dough on top of the pizza peel lined with parchment paper. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
- Rub the olive oil over the pizza dough including the edges. Use a pizza peel to slide the dough with parchment paper underneath it onto the preheated pizza stone. Cook until the crust is a pale brown and bubbly, about 6 minutes.
- Spread the jam over the dough and arrange the slices of Brie on top followed by the speck. Bake until the Brie has melted and the crust is golden brown, about an additional 6 minutes.
- Top with arugula then cut into equal slices. Serve immediately.
Notes:
Nutrition:
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