Fig, Prosciutto & Manchego Pizza with Baby Arugula
Recipe type: Indirect heat with pizza stone
Serves: 2 to 4 servings
*Manchego is a sheep's milk cheese from Spain. Suitable substitutions would be Asiago or Pecorino Romano
  • 1 pound pizza dough
  • Cornmeal
  • Extra virgin Olive oil
  • 8 ounces fresh mozzarella, torn into small pieces
  • 4 ounces good-quality Prosciutto di Parma, sliced into strips
  • 5-6 figs (I used Black Mission Figs), sliced
  • 4 ounces of Manchego cheese*, shaved with a veg peeler
  • A couple handfuls of baby arugula
  • A couple pinches of good-quality flaked sea salt - I prefer Maldon
  1. Crank up grill for high indirect heat. Set pizza stone so it's not over the flame. and heat grill to at least 450- to 500-degrees F. It will take some time to get it that hot, so don't get too far ahead of yourself. (You can also cook this directly on a well-oiled grate).
  2. Have all your ingredients prepped. Roll out pizza dough to desired thickness. Scatter a big pinch of cornmeal over the stone and and lay down your crust. Drizzle with olive oil and top with mozzarella, prosciutto, and figs. Close grill and cook for around 5 minutes**. Open grill and the cheese should be completely melted and and the crust puffed and starting to golden. Add the Manchego and arugula. Close grill and cook for another 4 to 6 minutes or until arugula is wilted - if it the arugula has started to crisp, even better. Remove from grill and sprinkle with sea salt. Slice, serve, and enjoy.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at