Country ham is a mainstay of the southern table and is sometimes referred to as America’s prosciutto. The salty, meaty ham is best sliced thin and frequently served on biscuits—and in Elizabeth’s home with fig jam. Add dollops of creamy ricotta and mascarpone and you’ve got a pizza that beats a biscuit any day, any time.
- ½ cup ricotta cheese
- ¼ cup mascarpone
- 1 tablespoon honey
- ¼ cup uncooked grits or polenta, for rolling the dough
- 1 ball prepared pizza dough, at room temperature
- 2 tablespoons olive oil
- ½ cup fig jam
- 8 fresh figs, cut in half, or 6 dried figs, sliced on an angle as thinly as possible (try to get 4 slices per fig)
- 6 ounces country ham, thinly sliced (about 5 biscuit-size slices) and broken into pieces or diced
- ¼ cup walnuts halves, toasted (see Notes) and roughly chopped
- Kosher salt and freshly ground black pepper black pepper to taste
In a medium bowl, combine the ricotta, mascarpone, and the honey until smooth. Reserve for topping.
Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the Master Instructions on for gas or for charcoal (see Notes). Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
Spread the entire surface with the jam. Artfully arrange the fig slices on top and sprinkle with the ham and walnuts. Spoon small dollops of the ricotta-mascarpone mixture over the top.
Finish grilling the pizza per the Master Instructions (see Notes). Remove from the grill and season with pepper. Since the ham is salty, taste first, then salt only if necessary. Slice and serve immediately.