Fig, Prosciutto and Goat Cheese Grilled Pizza is the perfect balance of salty and sweet and won’t leave you feeling bloated and stuffed afterwards. This light and fresh pizza is the perfect dinner or appetizer to enjoy al fresco during the last few weeks of summer!

It was such a beautiful weekend here in Colorado and I took full advantage of it by spending as much time as I could outside. I’m well aware that these perfect 80 degree days are numbered and will soon be replace with 50 degree days. I refuse to let the stores deny me of my last few weeks of summer by putting out their pumpkins, fall candles, and yes even Halloween costumes. I’m fighting back by eating all the ice cream and summer produce I can, parading around in my tank tops, shorts and sandals, and grilling anything and everything. There’s no better way to keep summer alive than by lighting up that grill!

When there isn’t chicken or fish on our grill, the next thing you’ll find is pizza. This Fig, Prosciutto and Goat Cheese Grilled Pizza has quickly become one of my favorites during the short fresh fig season. I’m also digging these grilled figs stuffed with goat cheese to have with my pizza! 

There’s no sauce on this pizza, just a little olive oil brushed on top of the grilled crust. While the crust is still hot sprinkle on the parmesan cheese, the good stuff, not that powdered crap in the green can. Since there aren’t many ingredients on this pizza, you want to use the best quality you can find and afford. Once the parmesan cheese is on add the sliced fresh figs, strips of prosciutto and crumbled goat cheese.

Just before serving the pizza toss the arugula in fresh lemon juice, a drizzle of olive oil, kosher salt and fresh cracked black pepper. You don’t want to do this in advance or the arugula will wilt.

Once the pizza is topped with the arugula there’s nothing left to do but slice it and bite into one of the most delicious crispy, salty-sweet bites you’ve had all summer! This Fig, Prosciutto and Goat Cheese Grilled Pizza won’t leave you feeling bloated and stuffed afterwards either. It’s light, fresh and the perfect dinner or appetizer to enjoy al fresco during the last few weeks of summer!

More Pizza Recipes

Grilled Zucchini, Ricotta and Pine Nut Pizza

Spinach and Artichoke Dip Pizza

Brussels Sprouts and Ricotta Pizza

Chicken Alfredo Pizza

Fig, Prosciutto and Goat Cheese Grilled Pizza

Yield: 8 large slices or 12 appetizer size slices

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

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Ingredients

• 1 pound pizza dough
• 1/4 cup shredded parmesan cheese
• 2 ounces crumbled goat cheese
• 5 fresh figs, sliced
• 3-4 pieces of prosciutto cut lengthwise into thirds
• 2 cups arugula
• Fresh lemon juice, olive oil, kosher salt and black pepper to taste

Instructions

1. Preheat grill to high heat and oil the grill grates well, mine was about 500 degrees.
2. Divide the pizza dough in half and roll out into oblong shaped crusts.
3. Place the rolled out dough onto a greased baking sheet and spray or brush the tops of the crust with more oil.
4. Place the rolled out pizza dough onto the grill and cover with the lid.
5. Grill the crust for approximately 1-2 minutes or until it bubbles up and there are grill marks on the bottom.
6. Flip the crusts over and grill for another 2 minutes or until browned and blistered on the other side.
7. Remove the crusts from the grill, brush lightly with olive oil and sprinkle the shredded parmesan cheese evenly over the tops.
8. In a medium sized bowl toss together the arugula with a drizzle of olive oil, salt, pepper and fresh lemon juice.
9. Top the pizza crusts with the crumbled goat cheese, sliced figs, arugula and prosciutto.
10. Serve immediately

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 181 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 13mg Sodium: 515mg Carbohydrates: 26g Fiber: 2g Sugar: 6g Protein: 8g