Grilled Tomato, Fig and Prosciutto Pizza

Ingredients for 1 serving

1 pound homemade or store-bought pizza dough, room temperature

2 tablespoons olive oil

Kosher salt and pepper

1 handful fresh basil, roughly torn, plus more for serving

1 cup shredded Castello® Extra Mature Cheddar cheese

4 1/2 ounces Castello® Traditional Danish Blue cheese, crumbled

2 heirloom tomatoes and or mixed cherry tomatoes, sliced

8 fresh figs, halved or quartered

3 ounces thinly sliced prosciutto

1 to 2 handfuls fresh arugula

Honey, for drizzling

Balsamic vinegar, for drizzling

Grilled Tomato, Fig and Prosciutto Pizza


Preheat the grill to high. 

Divide pizza dough into 2 balls. On a floured surface, roll the dough into a circle.

Once the grill is hot, carefully rub the rolled-out pizza dough with olive oil. Transfer the pizza dough to the grill. Grill for 2 to 3 minutes, or until lightly charred. Flip and drizzle the dough lightly with more olive oil. Sprinkle with salt, pepper and a pinch of crushed red pepper flakes. Add the chopped basil, then sprinkle the cheddar cheese and blue cheese evenly over the dough.

Cover the grill and cook another 3 to 4 minutes, or until the cheese has melted. Remove from the grill and place on a serving board. Layer the fresh tomatoes over the cheese. Sprinkle the tomatoes lightly with salt and pepper. Add the prosciutto, figs, arugula and a handful of fresh basil. Drizzle the pizza with honey and balsamic.

Recipe courtesy of Half Baked Harvest.

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