I have to say that I love this pizza! Figs are now in season and there’s a good chance they will turn up here a few more times. But back to the pizza – the sweetness of the fig contrasted with the saltiness from the prosciutto and Manchego cheese, plus the bitter-sweet arugula will make you want to keep this in your back pocket for grilling this fall.
- 1 pound pizza dough
- 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
- 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).
- 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.
**Cook’s Note: You will have to play with the timing a little bit as every grill will heat differently. However, the best thing you can do is leave it alone. Every time the grill is opened, all the heat inside escapes and it will have to re-pre-heat itself.
Cheers and Happy Grilling!