Grilled Pizza with Fig, Prosciutto, and Blue Cheese is a delicious and simple grilling recipe you must try. Figs are still in season, and while grilling season may be tapering off, there’s still time to make this pizza. You’ll love the unique flavors!
Grilled pizza is something I’ve grown to love over the years. It’s so easy to make and the flavor combo is amazing! In fact, I think this might be the only way I ever make pizza again! I love it and think you will too. It reminds me of restaurant-style pizza cooked in a brick oven.
Another favorite grilled pizza recipe of mine is Grilled Flatbreads with Red Spring Onions, Prosciutto, and White Bean Sauce. It sounds unique (and it is), and it’s divine!
This Grilled Pizza with Fig, Prosciutto, and Blue Cheese has a great flavor combo: the salty blue cheese and prosciutto, the sweet figs, the peppery arugula, and the smoky pizza crust.
As if pizza couldn’t get any better, consider that it only takes a few minutes to cook this pizza on a grill.
Don’t forget pizza as an appetizer: These Spicy Giardiniera Pizza Bites are a favorite for something a little spicy to nibble on!
And if you need dessert, try this colorful Sugar Cookie Fruit Pizza for a fun treat. You can use almost any fruit you have on hand!
A huge fig tree grows tall and wide in our backyard. From the time we planted it as a scrawny twig, we’ve nurtured it and waited for it to produce its deep purple fruit.
And now, twice a year, this beautiful tree is overflowing with dark figs. Most every season, the birds get to our figs before we do. They take a few bites from one before moving on to the next, leaving nothing for us but partially eaten fruit.
But this summer, somehow, we (barely) beat the birds and decided that Grilled Pizza with Figs, Prosciutto, and Blue Cheese would be the first thing to make with our bounty.
My original thought was to make this into a bruschetta recipe. You know – the sort you’ve likely seen at your favorite wine bar or Italian restaurant. Then I thought it might be a little more fun to turn this into pizza. So glad I did!
You need to work quickly when grilling pizza and plan to have your ingredients nearby. I made this pizza as two smaller “personal” pizzas because it’s easier to work with two smaller rounds of dough than one large one.
I was pleasantly surprised with the result of the crust: a slightly charred and crispy outer crust, and a soft bite on the inside. If you can find fresh figs in your area, Grilled Pizza with Figs, Prosciutto, and Blue Cheese is the way to go for a fab summer meal.
Get grilling and give this pizza a try. It’s a nice change of pace from your standard pie!
Serves Serves 2-4 people
You'll love this pizza that's a tasty change of pace from the usual!
- 1 pound fresh pizza dough
- 8 fresh figs, cut in half
- 1 tablespoon olive oil, divided
- 6 ounces blue cheese
- 3 ounces prosciutto, cut into thin pieces
- 2 ounces arugula leaves
- Ground black pepper for seasoning
- Lightly oil the grates of your grill. Preheat the grill to medium.
- Lightly brush both halves of the figs with olive oil. When the grill is hot, add the figs and cook for about 1-1/2
- minutes on each side. Remove and set aside.
- Divide the pizza dough in half and, on a lightly floured surface, roll each portion into a six-inch round. Brush
- the tops with some of the olive oil.
- Be sure to have your ingredients near the grill so you can work quickly.
- Add the pizza dough to the grill. Close the cover and grill for about 2 minutes. You may need to use the back of a spatula to flatten or poke a few holes in the dough, as it will bubble and puff up.
- When grill marks form and the dough begins to crisp, flip the pizza rounds and remove them to a baking sheet.
- Divide, and quickly add the blue cheese, prosciutto, and figs to the grilled side of each round and place back on the grill.
- Close the lid and cook for another 2 minutes or so. When the cheese has melted, quickly add a bit of the arugula to each pizza and remove from the grill. The arugula will wilt slightly from the heat of the pizzas.
- Season with ground black pepper, slice and serve warm.