Grilled Fig and Prosciutto Pizza

Why This Grilled Fig and Prosciutto Pizza Works

Once the dough hits the hot grill, the outside firms up fast while the inside stays soft. The olive oil on the top side keeps it from drying out, and the cornmeal on the bottom keeps it from sticking and gives a little crunch. After a couple of minutes, the dough has enough structure to flip without tearing, so it can hold the toppings without sagging through the grates.

As soon as the dough is flipped, the cheese, figs, and prosciutto go on. The bottom of the crust is now very hot, so the mozzarella starts to melt right into the dough, almost gluing the toppings in place. Prosciutto warms and softens instead of drying out, since the lid is closed and it cooks quickly. Figs soften and slump a bit, so their juices stay on the pizza instead of running off. Once off the grill, the cooler toppings—goat cheese and arugula—stay fresh and a little crisp, and the balsamic glaze clings to the warm surface instead of soaking in and making the crust soggy.

Mistakes To Avoid

Letting the grill get too hot can scorch the bottom of the dough before the top has time to set. The crust ends up black and bitter underneath while the cheese and figs stay barely warmed on top, so the pizza is both burnt and underdone at the same time.

Putting the dough on the grill without enough oil or cornmeal often makes it stick. Instead of sliding off cleanly, the crust tears as it’s flipped, leaving holes and thin spots where toppings later fall through the grates or burn.

Adding the arugula before closing the grill lid causes it to wilt hard and shrivel. The leaves lose their light crunch and turn dark and soggy, so the pizza feels heavy instead of fresh.

Loading on figs that are too wet or using very soft mozzarella in thick clumps can leave the center soggy. The dough under the toppings stays pale and gummy while the edges crisp, so slices flop and don’t hold their shape.