Grilled Fig and Prosciutto Pizza is a delightful twist on the classic pizza, combining the sweetness of fresh figs with savory prosciutto and creamy cheeses. Perfect for a summer evening or any time you're craving something a bit different, this pizza is grilled to perfection for an irresistible smoky flavor.
Pizza dough forms the base of our pizza, providing a chewy, satisfying texture. You can make it from scratch or grab a quality store-bought version. Olive oil adds richness and helps the dough crisp up on the grill. Fresh figs, halved, bring a natural sweetness that pairs beautifully with the saltiness of the prosciutto. Speaking of which, prosciutto offers a delicate, savory flavor that enhances every bite. Mozzarella cheese, shredded, melts beautifully, creating that gooey texture we all love on pizza. Goat cheese, crumbled, provides a tangy contrast to the sweetness of the figs. A handful of arugula adds a peppery freshness to finish it off. Finally, a balsamic glaze drizzle ties all the flavors together with a hint of acidity.
This pizza pairs wonderfully with a light, crisp white wine like a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try a sparkling water with a splash of lemon for a refreshing complement. A simple mixed greens salad with a lemon vinaigrette can round out the meal nicely.
First things first, preheat your grill to medium-high heat. This sets the stage for a pizza with that signature grilled taste. While the grill's heating, roll out your pizza dough to about a 12-inch circle on a lightly floured surface. This gives you a nice even canvas to work with. Brush one side of the dough with olive oil—this will help prevent sticking and encourage those lovely grill marks. On the other side, sprinkle some cornmeal; this adds a subtle crunch and also helps with preventing sticking.
Now, place the dough, oil side down, directly on the grill. Let it cook for 2-3 minutes until you see those beautiful grill marks. Flip the dough carefully; this is where things get exciting. Quickly add the shredded mozzarella, fresh figs, and thin slices of prosciutto. Close the grill lid to let the cheese melt and everything heat through. This usually takes another 3-4 minutes, just enough time for the cheese to turn bubbly and irresistible.
Remove the pizza from the grill once the cheese is perfectly melted. Now, sprinkle the crumbled goat cheese over the top and scatter some fresh arugula leaves for that peppery bite. A drizzle of balsamic glaze finishes it off, adding a sweet, tangy layer that beautifully complements the figs and prosciutto. Slice it up and serve while it's hot!
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