Grilled Prosciutto Pizza with Havarti & Fig Jam.
This grilled prosciutto fig jam pizza is packed with flavor and texture! Fig jam, havarti cheese and prosciutto make the perfect base and the whole thing is topped with an arugula salad. So delicious and savory, with a hint of sweet!
It’s time for our annual fun summer pizza!
This year’s version is packed with fig jam, prosciutto and havarti cheese, then topped with a crisp and refreshing arugula salad. Oh my word – it’s amazing!
It’s one of those pizzas that I could eat weekly. It’s special, but not overly fancy. And it’s really easy to throw together!
Oh how I live for a sweet and savory pizza! There is nothing like a hot and bubbly, extra cheesy pizza that also has a tiny hint of sweet. Often, it’s hot honey for me. I adore hot honey on pizza and it elevates it so much.
If you also love hot honey on your pizza… this one is probably for you.
Today, we’re using one of my most favorite ingredients ever: fig jam!
I am one of the people who adores figs and fig jam. The texture – that little POP! – is so appealing to me. The flavor is also spot on and reminds me of an almost caramel-like situation. It’s truly fabulous.
A true girl dinner for me would be cheese, fig jam, crackers and olives. Yum yum. And pile it all together on one big cracker!
It’s a must make.
This is how our pizza works:
My favorite crust is the first part. But in a pinch, any of your favorite crusts will work!
The spread on this pizza is fig jam – use as much or as little as you’d like. I make sure that it’s evenly distributed throughout the pizza.
Next, the cheese. We’re going full-on havarti here. One of my all-time faves. It’s so buttery and slightly tangy and let’s be real: it melts like a freaking dream! It goes so well with anything sweet and especially salty.
I love the prosciutto on the pizza before cooking, though I know that some people like to add it after. I prefer mine to get slightly crisp, almost like bacon. It doesn’t fully get there, but I really enjoy it this way and find that it melts so much better into the pizza. It’s the show-stopping ingredient after all!
Pizzas on the grill are my speciality and there is really only one issue: making sure you quickly load up your toppings and transfer that dough to the grates. You can’t make it too heavy and you must move quickly and efficiently so it doesn’t stick to the pizza peel.
Otherwise, it’s so easy! Grilling the pizza takes less than 10 minutes and the crust gets bubbly and perfect, almost like a wood fired crust.
After grilling, I top it with a crisp arugula salad and lots of parmesan. Arugula tossed in a hint of olive oil and lemon, tons of salt and pepper and shaved and grated parm – that’s it. It’s a salad I could eat daily because it’s so simple but delish.
Slice it however you’d like and serve that baby up. It’s a taste bud explosion with all the textures and flavors!
Grilled Prosciutto Pizza with Havarti & Fig Jam
Grilled Prosciutto Pizza with Havarti & Fig Jam
Ingredients
dough
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- flour and coarse cornmeal, for dusting
pizza
- ½ cup fig jam, or more if desired
- 1 ½ cups freshly grated havarti cheese
- 4 to 6 ounces thinly sliced prosciutto, torn into pieces
- freshly grated parmesan, for topping
- 4 cups baby arugula greens
- 1 teaspoon olive oil
- ½ lemon, juiced
- kosher salt and pepper
- ¼ cup shaved parmesan cheese
Instructions
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.
- Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky.
- Using your hands, form the dough into a ball and work in the additional ½ cup flour, kneading it on a floured surface for a few minutes.
- Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. Place the towel back over the dough to rest.
- Preheat the grill to the highest setting. You want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.
- Now comes the time when you need to be prepared! Have the fig jam ready, cheese grated and arugula torn.
- Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
- Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it out a bit more if needed but making sure the entire bottom is floured/cornmeal very well.
- Spread the fig jam on the dough, leaving a 1-inch border. Top with the grated cheese and the prosciutto slices.
- Quickly and gently use a spatula or additional pizza peel to slide your pizza directly on to the grill grates. Decrease the heat directly under the pizza to low - just that single burner. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it to evenly cook.
- Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Top with finely grated parm.
- In a bowl, stir together the arugula greens, lemon juice, olive oil and a big pinch of salt and pepper. Toss in the shaved parm.
- Top the pizza with the arugula salad. Slice and serve!
Did you make this recipe?
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I appreciate you so much!
OMG the best bite.
