Grilled Fig, Blue Cheese and Prosciutto Flatbread
Prep time
Cook time
Total time
Serves: 8 pieces
  • 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
  • Flour
  1. Place pizza dough on a lightly floured counter and let sit at room temperature at least 30 minutes.
  2. 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.
  3. 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.
  4. Preheat the grill over medium heat for 10-15 minutes. Use a grill brush to scrape the grates clean.
  5. While the grill preheats, remove the stems from the figs and cut them in half lengthwise and then into quarters.
  6. 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.
  7. Using a spatula and tongs, remove dough from the grill and place grilled side up on a cookie sheet or pizza paddle.
  8. 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.
  9. 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.
  10. Use a spatula or tongs to remove the pizza from the grill. Serve warm.
Recipe by The Krave at