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!
- 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.
- Shaved Parmesan
- Fresh basil leaves
- Fig jam or spread
- Red pepper flakes
- Arugula leaves
- Prepare pizza dough according to directions.
- Let set overnight in the refrigerator.
- Roll out the dough to the size(s) that you desire
- Mix the minced garlic with the olive oil.
- Spread generously on the pizza dough (blend more garlic and olive oil if you need more for larger or multiple pizzas).
- Next generously spread on the pizza sauce.
- Layer on the prosciutto strips.
- Scatter sliced figs on top.
- Grill on a medium-hot grill until cheese is ooey, gooey melted all over!
- Keep a close eye on the grill because the dough may burn.
- If you have a pizza stone, have it pre-heated on the grill and USE IT to prevent the dough from burning.
- 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.
- Serve with olive oil and balsamic vinegar to drizzle on the pizza.