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Elaine has been making a version of this Grilled Pizza with Figs, Blue Cheese, and Prosciutto for years – slowly perfecting it over time! As soon as we see fresh figs are in season again, we know it’s time to make this pizza. Since figs are only available part of the year, this dinner feels like a special summer treat.
Grilled pizza is surprisingly easy to make, especially when using store-bought pizza dough! We get the fresh pizza dough from Whole Foods in the prepared foods section. The amount of dough is perfect for making two pizzas. The dough puffs up to crusty perfection on the hot grill pan, and we find it’s the best way to make pizza at home without an expensive pizza oven.
Grilled Pizza with Figs, Blue Cheese, and Prosciutto
The combination of fresh, juicy figs with salty prosciutto and sharp blue cheese makes for a unique pizza that is not to be missed. We add a bit of peppery arugula for a nice bite and some color and then drizzle with sweet balsamic glaze at the end to really punch up the flavor.
ingredients
1 – 1 1/2 pounds pizza dough, divided in half
flour, to dust surface
olive oil
4 ounces blue cheese, divided in half
3 ounces prosciutto, divided in half
8 figs, sliced in quarters
1 cup arugula
flaked sea salt
balsamic glaze
method
Step 1
Heat a grill pan over medium-high heat. Preheat oven to 400 degrees.
Step 2
On a lightly floured surface, roll out half of the dough into an oval. Use flour on the dough and rolling pin to prevent sticking. Gently turn the dough with your hands and use gravity to help shape it.
Step 3
Once grill pan is hot, lightly grease with olive oil to prevent sticking. Place dough on grill and leave for 2 – 3 minutes until dough begins to bubble. Gently flip and cook for another 2 – 3 minutes. Remove from grill to lightly-greased sheet pan.
Step 4
Crumble half of the blue cheese evenly on top of dough. Add half the prosciutto on top of the cheese, and then half of the figs. Bake in the oven at 400 degrees for about 7 – 8 minutes until the cheese melts.
Step 5
Remove pizza from oven and place on serving board/platter. Sprinkle with arugula and flaked sea salt. Drizzle with olive oil and balsamic glaze. Slice and serve.
Step 6
Repeat with other half of ingredients to make second grilled pizza.
serving tips
We recommend serving immediately to maintain the perfect pizza texture. If you need to make in advance, stop after step 4 (before adding the arugula, etc.). Reheat directly on the oven rack at 400 degrees for 10 – 11 minutes. This pizza is best when figs are in season during the summer months. It’s great for entertaining and could be served as a main course or cut into smaller bites for an appetizer.
Experiment with your favorite toppings on the grilled pizza dough!
Recipe adapted from Food Network.
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Grilled Pizza with Figs, Blue Cheese, and Prosciutto
Equipment
- grill pan
Ingredients
- 1 – 1 1/2 pounds pizza dough divided in half
- flour to dust surface
- olive oil
- 4 ounces blue cheese divided in half
- 3 ounces prosciutto divided in half
- 8 figs sliced in quarters
- 1 cup arugula
- flaked sea salt
- balsamic glaze
Instructions
- Heat a grill pan over medium-high heat. Preheat oven to 400 degrees.
- On a lightly floured surface, roll out half of the dough into an oval. Use flour on the dough and rolling pin to prevent sticking. Gently turn the dough with your hands and use gravity to help shape it.
- Once grill pan is hot, lightly grease with olive oil to prevent sticking. Place dough on grill and leave for 2 – 3 minutes until dough begins to bubble. Gently flip and cook for another 2 – 3 minutes. Remove from grill to lightly-greased sheet pan.
- Crumble half of the blue cheese evenly on top of dough. Add half the prosciutto on top of the cheese, and then half of the figs. Bake in the oven at 400 degrees for about 7 – 8 minutes until the cheese melts.
- Remove pizza from oven and place on serving board/platter. Sprinkle with arugula and flaked sea salt. Drizzle with olive oil and balsamic glaze. Slice and serve.
- Repeat with other half of ingredients to make second grilled pizza.
