Oh you guys. Run, don’t walk, to the grocery store and get the ingredients for this simple but elegant grilled flatbread. The crunchy, grilled crust with the sweet figs, pungent blue cheese and salty proscuitto is a match made in heaven. It’s one of those dishes where I kept eating long after I stopped feeling hungry. Don’t you hate/love that?!
If you haven’t grilled flatbread or pizza before, it’s really easy and it’s a great way to make flatbread without heating up your house in the summer. Plus you get those pretty grill marks on the crust! Feel free to make your own dough from scratch, but I usually buy pre-made fresh dough from the grocery store.
Make things easy on yourself by carrying the toppings out to the grill on a sheet pan. Keep them near the grill so they’re accessible when it’s time to top the pizza. Be sure to place the toppings on the grilled side of the pizza dough so you can place the raw side back on the grates to finish cooking. I can’t tell you how many times I’ve absentmindedly put the toppings on the raw side. It is so frustrating and there’s really no way to salvage the pizza at that point. So learn from my mistakes, friends!
This is great served warm straight off the grill but it’s equally as delicious at room temperature. It makes a great meal or appetizer at a party. Enjoy!
- 1-lb fresh store-bought pizza dough
- ½ cup fig jam
- 5 fresh figs
- 4 oz prosciutto, sliced or torn into thin ribbons
- 1 cup crumbled blue cheese
- 2 tablespoons finely chopped rosemary
- Cream of balsamic
- Place pizza dough on a lightly floured counter and let sit at room temperature at least 30 minutes.
- Using your hands, gently press, stretch and pull the dough into a round or rectangle shape, about ⅓" thick. You can also use a rolling pin, if necessary.
- Transfer the dough to a lightly floured pizza paddle or baking sheet. Use a fork to poke several holes in the dough. This will help prevent it from puffing up and bubbling on the grill.
- Preheat the grill over medium heat for 10-15 minutes. Use a grill brush to scrape the grates clean.
- While the grill preheats, remove the stems from the figs and cut them in half lengthwise and then into quarters.
- Transfer the dough to the grill, close the lid and cook over direct medium heat (350-400 degrees) until the dough begins to set and grill marks appear, about 3-5 minutes.
- Using a spatula and tongs, remove dough from the grill and place grilled side up on a cookie sheet or pizza paddle.
- Spread the fig jam across the dough in a thin even layer. Top the pizza with the figs, prosciutto, blue cheese and rosemary. Drizzle with the cream of balsamic.
- Return the pizza to the grill, close the lid and cook about 3-5 minutes, or until the dough is cooked through and the cheese is beginning to melt.
- Use a spatula or tongs to remove the pizza from the grill. Serve warm.