Grilled Tomato, Fig and Prosciutto Pizza.

{This post is sponsored by Castello Cheese!}

Oh my gosh, it’s PIZZA Wednesday. Pumped. ?

You guys, we have a few very serious things to chat about today.

Ok, well I mean, they aren’t that serious, but I’m excited to talk today. For a Wednesday, my energy level is feeling pretty on point…kombucha + coffee + pizza talk will do that for me! 🙂

First things first, my cousin Abby, who you all formally met on Saturday, posted on our family GroupMe app that she just finished her first half marathon. Like wait, what?!? I know for some people this may not be a huge deal, but um, I am simply not a runner! And thirteen miles in the San Diego heat sounds pretty daunting to me. To say that I am impressed would be an understatement. Ask me to hike for several days and I can do it for sure, but ask me to run for even like ten minutes?

Yeah, no way. I’ll just stay in my kitchen and make all the pizza I can instead…for real though.

Second up, Grilled Tomato, Fig and Prosciutto Pizza talk!!

My favorite! Obviously.

So here’s the deal. I feel like figs are one of the most under appreciated foods in the average household. I will fully admit that before I started the site, I didn’t even know a fig existed. I guess I had an idea, because I knew that at Christmas time people made figgy pudding. But I never thought much about what a fig actually was… and I never had a desire to try figgy pudding… ahh, and I still don’t. But any pudding that’s not chocolate, well it’s not really worthy to me. #sorrynotsorry

Anyway, every summer I basically wait and wait for the fresh California Figs to show up. They are like precious jewels, and I just love them! Trust me you guys, if you’re opposed/semi-scared of figs, just give them a try. Don’t just bite into one though, like not for your first fig experience. NOPE.

You need to pair them with CHEESE, and maybe some honey too. But most definitely cheese, and preferably with a carb alongside as well, hehe.

Then, once you discover how much you actually like figs, just let them continue to grow on you for a bit. Eventually you’ll be popping them in your mouth like candy. SO GOOD.

Seeing as I love all things cheese, and carbs, and figs… a new fig pizza was a must for me. So here’s how this pizza breaks down:

…pizza dough, homemade or store-bought. I always go with homemade since it’s just easier for me than trying to find good dough at the store. Just make sure your dough is at room temperature before you even begin to roll it out!

…olive oil, salt + pepper, basil.

…CHEESE. I used a combo of Castello Traditional Danish Blue Cheese and Castello Extra Mature Cheddar. I LOVE figs with a really good blue cheese. For me, it’s the perfect pairing and I highly recommend giving it a try. That said, if you’re not the biggest blue cheese fan, you can simple add extra cheddar (or I also love Castello Creamy Havarti). Really whatever your favorite cheese happens to be it will work great. Just don’t skimp on the cheese, go for the good stuff from Castello, it makes such a difference!

…heirloom tomatoes. Clearly I’m quite obsessed with these exquisite beauties. I used a combo of big, medium and little cherry tomatoes… seriously. can’t. get. enough! Again, don’t skimp, go for the good ones!

…fresh figs! Any variety works great, I used tiger and mission figs.

…prosciutto. YUM.

…arugula + basil. A little green is always nice. Plus, I cannot do pizza without basil… just can’t.

…honey + balsamic. Perfection when paired with figs and blue cheese.

…last? A little red wine, I mean, of course. I went with a Napa Cellars Zinfandel. Can you say wine on Wednesday or what? Yes, please!

And that there is truly a Wednesday dinner done right.

This pizza is beyond gorgeous, which makes me love ten it times more. Yep, semi obsessed.

Grilled Tomato, Fig and Prosciutto Pizza.

5 from 3 votes

4 Servings

by Tieghan Gerard

calories 569kcal

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Prep20 minutes mins

Cook10 minutes mins

Total30 minutes mins

This pizza is beyond gorgeous, which makes me love ten it times more. Yep, semi obsessed.

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Ingredients 

1x2x3x

• ▢ 1 pound homemade or store bought pizza dough, at room temperature
• ▢ 2 tablespoons olive oil
• ▢ kosher salt + pepper
• ▢ 1 handful fresh basil, roughly torn + more for serving
• ▢ 1 cup shredded cheddar cheese
• ▢ 4.4 ounces Castello Traditional Danish Blue Cheese, crumbled
• ▢ 2 heirloom tomatoes and or mixed cherry tomatoes, sliced
• ▢ 8 fresh figs, halved or quartered
• ▢ 3 ounces thinly sliced prosciutto
• ▢ 1-2 handfuls fresh arugula
• ▢ honey, for drizzling
• ▢ balsamic vinegar, for drizzling

Instructions 

• Preheat the grill to high.
• Divide your pizza dough into 2 balls. On a floured surface, push/roll the dough out into a circle.
• Once the grill is hot, carefully rub the rolled out pizza dough with olive oil. Transfer the
• pizza dough to the grill. Grill for 2-3 minutes or until lightly charred. Flip and drizzle the dough lightly with more olive oil. Sprinkle with salt + pepper and a pinch of crushed red pepper flakes. Add the chopped basil, then sprinkle on the cheddar cheese and blue cheese evenly over the dough.
• Cover the grill and grill another 3-4 minutes or until the cheese has melted. Remove from the grill and place on a serving board. Layer the fresh tomatoes over the cheese. Sprinkle the tomatoes lightly with salt + pepper. Add the prosciutto, figs and arugula + a handful of fresh basil. Drizzle the pizza with honey and balsamic.

Nutrition

Calories: 569kcal | Carbohydrates: 87g | Protein: 26g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 67mg | Sodium: 604mg | Potassium: 536mg | Fiber: 5g | Sugar: 35g | Vitamin A: 1175IU | Vitamin C: 10.4mg | Calcium: 409mg | Iron: 4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

And now, we gather, we eat… and we drink!  ? ??

PS. Don’t forget to vote for your favorite bloggers in the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!

PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite blogger. You can vote everyday from now until August 31st! ?

{This post is sponsored by Castello. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }