It’s unofficially fig week here! I’ve got three recipes, including this fig and prosciutto grilled pizza, on tap ready for you to use up all your figs! Fig season is so incredibly short so hopefully some of the recipes I have this week will help you take advantage of the short season and maybe the one tomorrow, you can do some canning and savor the season all year long!
Now I know that fig and prosciutto is a classic combo and what better than to throw it on a grilled pizza? I also decided that it would be extra decadent with blue cheese. The pungent bite pairs so well with the rest of the sweet figs and salty prosciutto. The “sauce” on the base of the pizza is just simple garlic olive oil brushed on the crust.
Jason and I were literally up to our eyeballs in figs a month ago. California Figs sent us FOUR cases of different varieties of figs. I had to share the wealth with our friends because there was no way we could eat all those figs before they went bad. They were already so ripe that we had to immediately use them or let them go to waste and you cannot just let figs go to waste! Our fridge could barely hold the cases and I had to shuffle things around in the fridge just to make sure these cases fit in there. Haha, it was quite a scene. I can’t imagine if someone came over and opened our fridge to see the four cases of figs. I wonder what they would’ve thought.
We were getting kind of sick of figs after day five but now that I haven’t had them in a while, I miss my endless supply of figs!
Because of the amount of figs we had, we made this pizza twice! I don’t bother with making my own dough, even though you totally can. It’s just easier for us to grab a ball of dough at the grocery store. It’s enough for two pizzas so we usually save the other half of the dough for the next day. It’s precisely what we did so we were able to have this fig and prosciutto two days in a row.
Seriously, you guys. The blue cheese crumbles on top was the best decision ever. I just LOVE that pungent flavor. If you aren’t a fan of blue cheese, by all means, use your favorite cheese! I suspect goat cheese would be delicious (but I’m not a fan of goat cheese so you’d have to try it and let me know.)
Btw, is it true that a wasp probably died in my figs? Because I’m forever petrified after reading that article.
Let’s get figgy with it!
Fig and Prosciutto Grilled Pizza
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 1 pizza dough recipe or your favorite store-bought dough
- 2 tablespoons olive oil
- 2 cloves of garlic, finely minced
- Figs, sliced
- Thinly sliced prosciutto
- Blue cheese crumbles or your favorite cheese
- Basil leaves optional, for topping
- Preheat outdoor grill on high.
- In a small ramekin, add olive oil and garlic and set aside.
- While you're preheating the grill, roll out your dough on a lightly floured 9-inch pizza pan. Gently stretch it and pull it to fit the 9-inch pizza pan.
- Once done, lightly brush dough with garlic olive oil. Then place it gently on the grill (you may need a helping hand for this part). Close the lid and grill for 3-5 minutes on each side (checking every so often to make sure the bottom doesn't get too charred - every grill VARIES in temperature so keep an eye on it).
- After 3-5 minutes, flip the dough on the other side, close the lid and grill for another 3-5 minutes, again checking every so often to make sure it doesn't get too charred.
- Once both sides have been grilled, bring the dough inside to assemble your toppings.
- Brush the remaining garlic olive oil on the dough then sprinkle blue cheese on top so the residual heat will start to melt it a bit.
- Add prosciutto and figs on top, along with basil, if using, then slice and serve!