Grilled Fig and Prosciutto Pizza

Grilled Fig and Prosciutto Pizza
  • Difficulty:

  • Prep Time:

    1h 30m
  • Total Time:

  • Servings:



Goat cheese, luscious figs and salty prosciutto combine in this pizza for a taste of the Mediterranean. You can use store-bought frozen crusts to save time in this recipe. Let the crusts thaw to room temperature before using them.


  • 1 packet (¼ oz.) active dry yeast
  • ¾ cup water
  • 2 cups all-purpose flour, plus more for dusting
  • Pinch salt
  • 2 Tbsp. extra-virgin olive oil, plus more as needed
  • Vegetable oil, for grill
  • 8 oz. goat cheese
  • 3 Tbsp. honey
  • 1 lb. ripe figs, rinsed and dried, stems removed, cut into ¼" slices
  • 3 oz. prosciutto, thinly sliced
  • 4 cups arugula
  • 1 tsp. lemon juice


  1. Mix the yeast, water and 1 tablespoon of flour and let stand until foamy, about 5 minutes. Mix the flour and salt.
  2. Pour the water and olive oil into the flour. Stir the dough until it comes together and turn it out onto a floured work surface. Knead the dough for 5 minutes and set it an oiled bowl.
  3. Cover the dough with a moist towel. Set the dough in a warm place until it doubles in size, about 1 hour. Turn the dough out onto a floured work surface.
  4. Divide the dough in half. Cover each half with a moist towel and let them stand for 10 minutes.
  5. Heat the grill to medium heat. Brush any debris and char from the grill grate using a grill brush. Oil the grill with vegetable oil.
  6. Roll out each dough portion into a 10" circle. Transfer the dough to a pizza stone dusted with cornmeal. Brush the top of the dough lightly with olive oil.
  7. Slide the first dough round onto the grill. Rotate the crust 180° after 2 minutes.
  8. Grill the dough until marked on the bottom by the grill grate, about 4 minutes total. Repeat with the other dough round.
  9. Mix the goat cheese and honey after you take the crusts off the grill. Spread the honey and cheese mixture over the crust as evenly as you can.
  10. Lay the fig slices on both crusts, keeping them about ¼" from the edge. Tear the prosciutto into bite-sized pieces and lay them on the pizzas. Add freshly ground black pepper to taste.
  11. Lay the pizzas on the grill and close the lid. Rotate the pizzas 180° after 2 minutes.
  12. Take the pizzas off the grill. Toss the arugula with lemon juice and olive oil. Sprinkle the arugula over the pizzas and serve. Refrigerate any leftovers.
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