- Course: Appetizer, Hors D'oeuvre, Main Course
- Total Time: Under 4 Hours
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 72 Times
Inspired by a main-course salad that combined grilled figs with slivers of prosciutto and blue cheese on a bed of arugula, Diane came up with this great combination for a grilled pizza. She substituted fig jam for the grilled figs so there would be a little “glue” on the crust to hold the toppings, and then scattered the prosciutto and blue cheese over top.
- Pizza dough for grilled pizza, at room temperature
- 1/3 cup fig jam
- 3 ounces thinly sliced prosciutto di parma, cut crosswise into thin strips
- 4 ounces blue cheese, crubled
- 1 bunch (about 2 ounces arugula, tough stems removed
- Flour and medium-grind yellow cornmeal for dusting
- Vegetable oil for brushing
1. Have the pizza dough covered and ready to rollout.
2. Prepare a hot fire in a charcoal grill or preheat the center burner of a gas grill on high and the front and back or side burners to medium-low. Place the fig jam, prosciutto, blue cheese, and arugula next to the grill, ready to top the pizza.
3. Generously dust a pizza peel or large rimless baking sheet with flour and then cornmeal. Flatten the dough on a heavily floured work surface, sprinkling a couple of tablespoons of cornmeal over the flour. Using a rolling pin, roll the dough into a circle 12 to 13 inches in diameter. The dough should be about ¼ inch thick. If the dough shrinks back at the edges, gently stretch it by hand, being careful to keep the dough a uniform thickness. (The dough does not need to be a perfect circle; in fact, an odd-shaped circle gives the pizza a lovely rustic look.)
4. Using your hands and working quickly, lift and transfer the dough to the pizza peel or baking sheet. Give the peel or sheet a few shakes back and forth to make sure the dough isn’t sticking. Brush the grill rack generously with oil Slide the dough onto the center of the grill rack, using a quick jerking motion with your arm. If any part of the dough folds over on itself, use a pair of tongs to unfold it. Immediately cover the grill. Grill until a crust forms and light grill marks appear, 1 to 2 minutes.
5. Using the pizza peel or baking sheet, flip the pizza crust over and pull it off the grill. Cover the grill while adding the toppings. (If using a charcoal grill, shovel some of the charcoal to one side to create a cooler section. If using a gas grill, turn the center burner to medium.)
6. Spread the fig jam evenly over the lightly charred crust, leaving a 1-inch border. Scatter the prosciutto over the top. Evenly distribute the blue cheese over the prosciutto. Slide the pizza back on the grill toward the hot section but not directly over it. Cover the grill and bake the pizza until nicely browned and crisp on the bottom and at the edges and the cheese has melted, about 7 minutes. Check the pizza after about 3 minutes. If the pizza is browning too quickly, slide it over to the cooler part of the grill to finish baking. Remove any excess flour and cornmeal from the pizza peel or baking sheet and use it to transfer the pizza to a cutting board. Distribute the arugula evenly over the pizza. Slice the pizza into wedges and serve immediately.
© 2005 Diane Morgan and Tony Gemignani
Nutritional information is based on 6 servings, includes 1/2 tablespoon of vegetable oil for brush, and does not include pizza dough for grilled pizza. For nutritional information on pizza dough for grilled pizza, please follow link above.