Grilled Fig, Proscuitto, and Arugula Pizza

Figs

Yea! Figs are back in season!

Ingredients

Pizza dough, homemade or storebought

Garlic, minced

Olive Oil

Figs, washed, stemmed, and halfed (or quartered depending on size)

Chevre (Goat Cheese), I used garlic and herb flavor

Mozzarrella

Parmesan

Proscuitto

Arugula

Balsamic Vinegar

Salt and Pepper

All ingredient amounts can vary, depending on both personal taste and the size of your pizza.

Directions

Start charcoal for the grill (or pre-heat gas grill). When charcoal is ready, dump onto one side of the grill.

Stretch dough into pizza (like) shapes. Oil one side of the dough. Place dough on grill grate. Cook for 3-4 minutes. Take pizzas off the grill to add toppings.

Oil the uncooked side of the pizzas. Turn over, the already cooked side is where you will be putting the toppings.

Oil the cooked side of the dough. Sprinkle with minced garlic. Place figs and crumbled goat cheese around the dough. Top with a little bit of mozzarella and parmesan.

Place pizza on the grill, over indirect heat. Cover grill. Cook about 7 minutes. Once the dough is cooked and cheese melted, remove pizza from the grill.

Lay prosciutto slices on top of the pizza.

Dress the arugula with a little bit of olive oil and balsamic. Top pizza with arugula. Salt and pepper to taste.

The Verdict

I do need to work on my pizza dough making skills. The dough was tasty, but felt more like flatbread than pizza dough. Overall, the ‘pizza’ was very tasty. What’s not to love about figs and prosciutto?? One of our favorite combinations.

Next time I might make a balsamic syrup with the vinegar – just reduce till a little thick, and drizzle that on the pizza. That would be a good variation.

The girls love making homemade pizzas - although they are more into the standard toppings of sauce and cheese right now.