Grilled Fig and Prosciutto Pizza
This is a fast and easy grilled sweet and savory pizza recipe to try. The figs are caramelized first on the grill, cut up and then placed right on the pizza before hitting the grill for round two. This recipe makes enough for two medium sized pizzas and is perfect for dinner, or a nice treat while hanging out with friends. I suggest purchasing pre-made (fresh, not frozen) pizza dough. This will cut your time down considerably.
- 24 ounces pizza dough
- 8-10 large firm figs
- 2 cups arugula
- 10-12 sliced of prosciutto
- 1 cup mascarpone
- 1/3 cup olive oil
- 1 sprig of fresh rosemary (about 4 inches long)
- 1/4 cup warmed honey
- 2-3 skewers
- Place oil in a pan with sprig of rosemary. Simmer for 1-2 minutes on medium high to medium heat. Do not let the sprig burn. Remove pan from heat and let oil cool with rosemary sprig still in it; about 6-10 minutes. Remove sprig and throw away. The olive oil is now infused. Set aside for later.
- Preheat grill for medium-high heat.
- Wash and blot figs dry with paper towels. Cut off stems and slice in half, vertically. Carefully thread onto skewers lengthwise; about 4-5 fig halves each.
- Once grill comes up to temperature, oil the grill grates well. Use a large pair of tongs, folded paper towels, and oil to achieve this. Make at least 3 passes to create a good non-stick surface. Place skewers cut side down on grill grates and cook for 3-4 minutes. Remove and place onto a large plate.
- You'll need to clean off the grill grates to remove any left behind sugars from the cooked figs.
- Roll out dough on floured surface. Look for a uniform thickness of 1/3 of an inch. Oil grill grate one more.
- Place rolled out dough onto grill and cook for 3-5 minutes until it starts to brown. Depending on the size of your grill, you might need to cook them one at a time. Remove and place raw portion onto a lightly floured cutting board.
- Remove figs from skewers and slice into thinner pieces. Brush the cooked portion of each pizza dough with the infused rosemary olive oil. Make sure to get a good amount on both pizzas. Place figs pieces evenly on top, then spoon on the mascarpone. About 6 or 7 spoonfuls around the pizza. Next, add prosciutto. If the slices are large, cut in half and then apply.
- Place each pizza back onto the grill, raw side down for 6-8 minutes more. Keep a close eye to make sure the dough doesn't burn. Once golden brown, remove from grill, add fresh arugula, and drizzle with warmed honey. Slice and serve.
Photo by: Sabrina Baksh Things to keep in mind with this recipe: Figs: I recommend using firm, almost ripe figs for this recipe. They will stand up better to heat of the grill than overly ripe ones will. Dietary: For vegetarian option: simply remove the prosciutto and replace with a suitable veggie bacon, tempeh, or smoked tofu. For vegan option, replace prosciutto with veggie bacon, tempeh, or smoked tofu, and substitute mascarpone with cashew cream. Oil: This recipe calls for a straight forward olive oil, but if you'd like to amp it up with a flavored olive oil, then I say go for it. You can also splash with a bit of balsamic to change the flavor profile.