Grilled Prosciutto and Marinated Mozzarella Pizza

grilled prosciutto and fig pizza

Some fruits and vegetables have a brief moment in the limelight of a season.  Figs are included in that group of “now you see them, now you don’t” fruits.  The time is now to find figs in the market, and I had one more little basket left to use from my shopping.Plus I’m finding it high time for me to jump on the trendy bandwagon of making a ‘grilled’ pizza with a focus on those sweet blue-skinned gems. What came to mind? A grilled prosciutto and fig pizza! Fig trees produce twice a year, of which one is this present moment.  Yet in some places it’s a real truffle-hunt to find them (my little town for instance).  To find the fig treasure I had to drive 50 miles to Whole Foods to nab up a few baskets and have my ‘eureka’ moment’.

Upon my discovery, I dove in with an over-expression of delight and enthusiasm.

My husband thought I had lost my mind . . . he just wanted sausage pizza, period.  Which of course, I gladly prepared a separate pizza for him!  Now for some of you the temperatures are starting to feel a bit more like autumn, but here in South Carolina, it’s still warm.  September is not a time to go to football games all bundled up in sweaters with small bottles of peppermint schnapps tucked in your pockets to keep you warm during the game.

No, not at all !  Grilling outside is still the norm this time of year here, especially if you’re into tail-gaiting at football games!   Grilling this pizza with the interplay of seasonally fresh figs with their jammy sweetness and prosciutto’s saltiness is a perfect excuse to spend the warm afternoons and cooler evenings outside in Southern Septembers.  Add in the tangy, creamy marinated mozzarella cheese and a drizzle of balsamic vinegar and the results will send your tastebuds into Italian nirvana!


Grilled Prosciutto, Fig and Marinated Mozzarella Pizza
  • 2 - 3 Tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1-1/2 cups pizza sauce (either homemade or store bought)
  • 1 cup fresh marinated mozzarella, small balls, cut in half
  • 6 - 8 black mission figs, sliced lengthwise, stems removed
  • 8 slices of prosciutto, torn into thin strips
  • 2 Tbsp. fig balsamic vinegar (regular balsamico vinegar is fine too)
  • 2 Tbsp. extra-virgin olive oil
  • freshly cracked sea salt and pepper to taste
  • Home-made pizza dough.
  • If in a hurry, use "Naan" bread for individual pizzas.
Other topping options:
  • Shaved Parmesan
  • Fresh basil leaves
  • Fig jam or spread
  • Rosemary
  • Red pepper flakes
  • Arugula leaves
  1. Prepare pizza dough according to directions.
  2. Let set overnight in the refrigerator.
  3. Roll out the dough to the size(s) that you desire
  4. Mix the minced garlic with the olive oil.
  5. Spread generously on the pizza dough (blend more garlic and olive oil if you need more for larger or multiple pizzas).
  6. Next generously spread on the pizza sauce.
  7. Layer on the prosciutto strips.
  8. Scatter sliced figs on top.
  9. Grill on a medium-hot grill until cheese is ooey, gooey melted all over!
  10. Keep a close eye on the grill because the dough may burn.
  11. If you have a pizza stone, have it pre-heated on the grill and USE IT to prevent the dough from burning.
  12. If you see that the dough is burning and the cheese is not quite as melted as much as you prefer, then just finish it off for 5 minutes in a very hot oven.
  13. Serve with olive oil and balsamic vinegar to drizzle on the pizza.

grilled prosciutto and fig pizza


you can find these marinated soft, fresh mozzarella balls on the olive 
and antipasto bar at Whole Foods or Fresh Market.
they REALLY make a huge difference in taste and texture!


spread the olive oil-minced garlic mixture on the dough and then
load up the dough or naan bread with the yummy ingredients


place the prepared uncooked pizza on a hot grill
for about 5 – 10 minutes
if you have a pizza stone it will help prevent burning the bottom of the dough


and as promised, a simple sausage and cheese grilled pizza for my husband!

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  1. says

    Oh Roz, I’m baking focaccia with prosciutto and fighi for my blog… Pizza and fighi is so Italian! But I never tried figs on top of pizza with tomato sauce…good tip! PS I love your pictures very inspiring and the mozzarella balls (bocconcini), beautiful.

    • says

      Rita, I just visited your blog and saw your beautiful fig and prosciutto foccacia recipe. I printed it off . . . it will make such a wonderful lunch sandwich or panino!


    • says

      Pam, don’t you just wish the fig season lasted a wee bit longer? I mean come on, let’s have some more time to enjoy these things!


  2. says

    One of my goals in life is to eat a fig picked fresh from a tree somewhere in the world. I have never been anywhere during the season, so that needs to change! As for the pizza and grilling, we need to hold on to summer as long as possible.

  3. says

    hey my friend! I swear I will get to your email tonight! So glad I get to guest post for you! This pizza is incredible. i can’t ever think of a more genius creative pizza i have seen. Love the flavors of fig and prosciutto together much less on a nice grilled piece of pizza dough! WOW!

  4. says

    These pizzas look wonderful. I agree that figs come and go so fast it’s hard to believe the season lasts one weekend at our grocery store. By the time I saw the figs, the only ones left were not fit to eat :( Oh well – guess I’ll just drool over your fantastic pizza(s). Yum!

  5. says

    My husband would LOVE this pizza, Roz! He adores figs and is sad we have to leave our fig tree behind when we move. We will try to grow another one in Colorado but I fear the weather will be too dry and the winters too harsh for it. Time will tell!

    • says

      Pat, when you move to Colorado, you’ll be like me and have to search for them in the fresh markets. I’m sure Colorado will have wonderful fresh markets!!! Then you can make this pizza for both your husband and you!


  6. says

    I have a fleeting seasonal relationship with figs. I have a big tree in my backyard. The figs ripen at the same time. I am always scurrying for something delicious. Figs and proscuitto are like a hand in glove. if you want to take it the next level just a bit of blue cheese too.

    Your pizza rocks! Love it.


    • says

      Velva, I almost added blue cheese or gorgonzola but I just used it in my salad in the post before. But you’re right . . . it’s a perfect marriage with figs and prosciutto!


  7. says

    What a gorgeous creation. This is a very special pie, Roz. I can still get figs at one of the farm stands I frequent and I now know how I am going to use them. I hope you have a great weekend to look forward to. Have a wonderful day.Blessings…Mary

    • says

      You’re FORTUNATE Mary to still be able to find them. Maybe a few more weeks of availability here. I hope you have a great weekend too!


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