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Grilled tomato, fig and prosciutto pizza

Grilled tomato, fig and prosciutto pizza

1 serving


  • 1 pound homemade or store-bought pizza dough, room temperature
  • 2 tbsp olive oil
  • kosher salt
  • pepper
  • 1 handful fresh fresh basil, roughly torn, plus more for serving
  • 1 oz shredded Castello® Extra mature cheddar
  • 4½ oz Castello® Traditional danish blue, crumbled
  • 1 heirloom tomato and or mixed cherry tomatoes, sliced
  • 8 fresh figs, halved or quartered
  • 3 oz thinly sliced prosciutto
  • 1 to 2 handful fresh rocket
  • honey for drizzling
  • balsamic vinegar for drizzling



1. Preheat the grill to high.

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

3. Once the grill is hot, carefully rub the rolled-out pizza dough with olive oil.

4. Transfer the pizza dough to the grill. Grill for 2 to 3 minutes, or until lightly charred.

5. Flip and drizzle the dough lightly with more olive oil. Sprinkle with salt, pepper and a pinch of crushed red pepper flakes.

6. 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.

7. Remove from the grill and place on a serving board.

8. Layer the fresh tomatoes over the cheese. Sprinkle the tomatoes lightly with salt and pepper.

9. Add the prosciutto, figs, arugula and a handful of fresh basil. Drizzle the pizza with honey and balsamic.