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Grilled Tomato, Fig and Prosciutto Pizza | halfbakedharvest.com @hbharvest
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5 from 2 votes

Grilled Tomato, Fig and Prosciutto Pizza.

This pizza is beyond gorgeous, which makes me love ten it times more. Yep, semi obsessed.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 Servings
Calories: 461kcal


  • 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


  • 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.


Calories: 461kcal | 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