Savory Grilled Pizza
Grilled Prosciutto Pizza with Havarti & Fig Jam
Grilled Prosciutto Pizza with Havarti & Fig Jam
Ingredients
- Warm water, one cup
- Active dry yeast, three teaspoons
- A tablespoon of pure honey
- Olive oil, one tablespoon
- All-purpose flour, two and a half cups
- Salt, one teaspoon
- Dusting of flour and coarse cornmeal
- Fig jam, half a cup or to taste
- Freshly grated havarti cheese, one and a half cups
- Thin slices of prosciutto, four to six ounces, torn into bits
- Fresh parmesan, for sprinkling on top
- Baby arugula greens, four cups
- Olive oil, one teaspoon
- Juice of half a lemon
- Kosher salt and pepper, to taste
- Shaved parmesan, a quarter cup
Instructions
Step 1
To start making the dough for your Grilled Prosciutto Pizza, begin by grabbing a large bowl - we're talking big enough to hold all the ingredients comfortably. First, whisk together 1 cup of warm water (around 100°F to 110°F), 1 teaspoon of active dry yeast, and 1 tablespoon of honey until the yeast is fully dissolved. Next, add 2 tablespoons of olive oil to the mixture and stir everything together with a spoon until it's well combined. Now, let the mixture sit in a warm, draft-free spot for about 10 minutes, or until you notice it becoming frothy and foamy on the surface - this is how you'll know the yeast is activated and ready to help your dough rise.
Step 2
Now that we have our ingredients ready, it's time to create the foundation of our Grilled Prosciutto Pizza. To start, you'll want to combine your flour and salt in a large mixing bowl. As you stir the mixture with a spoon, you'll begin to notice it coming together in a shaggy mass, but don't overmix - we're aiming for a dough that's still slightly sticky to the touch. You'll know you've reached the right consistency when the dough starts to form a cohesive ball, but still clings to the sides of the bowl, usually after about 2-3 minutes of stirring.
Step 3
Now that your dough has rested, it's time to shape it into a ball. To do this, gently scoop up the dough and use your hands to form it into a smooth, round shape. As you're working the dough, sprinkle a little extra flour - about half a cup should do the trick - onto a floured surface, and then knead the dough on this surface for a few minutes, until it becomes smooth and elastic, and the flour is fully incorporated. You'll know it's ready when the dough feels slightly firm to the touch and has a subtle sheen to it, which should take about 5-7 minutes of kneading.
Step 4
Now that your dough is ready, it's time to give it a cozy spot to rise. First, take the same bowl you used earlier and give it a quick rub with some olive oil - this will prevent the dough from sticking to the sides. Next, gently place your dough inside the bowl, turning it to coat evenly with the oil, making sure it's nice and smooth all over. Cover the bowl with a towel and find a warm, draft-free spot for it to rise - we're aiming for about 1 to 1.5 hours, or until it's roughly doubled in size and has a lovely, puffy texture.
Step 5
Now that your dough has risen, it's time to shape it into your perfect pizza base. You'll start by gently punching down the dough to release any air bubbles that have formed, and then place it back on a floured surface to prevent sticking. Using a rolling pin or your hands, shape the dough loosely into your desired shape - don't worry too much about getting it perfect, we're going for a rustic look here. As you finish shaping, cover the dough with a towel to let it rest for a bit, about 10-15 minutes, until it relaxes and becomes easier to handle.
Step 6
To get your grill ready for our Grilled Prosciutto Pizza with Havarti & Fig Jam, start by preheating it to its highest setting. You're aiming for a temperature between 450 to 500 degrees Fahrenheit - this high heat will give your pizza a beautifully charred crust. As your grill heats up, keep an eye on the temperature and adjust it if necessary; if it's getting too hot, you can lower it a bit to hit that perfect range. Once you've reached the ideal temperature, you'll be ready to throw your pizza on the grill and watch it transform into a golden, crispy masterpiece.
Step 7
Now it's time to get everything ready for the final touches on your Grilled Prosciutto Pizza. You'll want to have your fig jam opened and at the ready, so go ahead and give it a good stir to make sure it's smooth and easy to spread. Next, take a moment to grate your Havarti cheese - you'll want about a handful of it to sprinkle over the top of your pizza. As you're grating, also tear a few handfuls of fresh arugula into bite-sized pieces, so it's all set to go when your pizza comes off the grill.
Step 8
Now it's time to get your pizza peel ready for the dough. To do this, you'll want to sprinkle a generous amount of flour all over the surface, making sure to cover every inch. Next, add a coarse grind cornmeal on top of the flour - this dynamic duo will work together to prevent your dough from sticking to the peel as you slide it onto the grill. As you're doing this, make sure to get the cornmeal into all the nooks and crannies, so your dough releases easily when it's time to cook.
Step 9
Now it's time to get your pizza dough ready for the grill. To do this, sprinkle a generous amount of cornmeal or flour onto your pizza peel, making sure the surface is evenly coated. Next, gently place your dough onto the prepared peel, giving it a quick roll out to your desired thickness - aim for about 1/4 inch. As you roll, make sure the entire bottom of the dough is well coated with the cornmeal or flour, this will help it slide off the peel and onto the grill with ease.
Step 10
Now it's time to add the sweet and savory toppings to your pizza. You'll start by spreading a layer of fig jam over the dough, leaving a small 1-inch border around the edges - this will help prevent the jam from burning in the oven. Take your grated Havarti cheese and sprinkle it evenly over the fig jam, making sure to cover the entire surface. Next, you'll add the prosciutto slices on top of the cheese, arranging them in a way that looks appealing to you - you can fold them, tear them, or leave them whole, whichever you prefer.
Step 11
Now it's time to get your pizza on the grill. To do this, use a spatula or an extra pizza peel to carefully slide your pizza directly onto the grill grates. As you transfer the pizza, reduce the heat under it to low - just turn down that one burner. Next, close the lid and let the pizza cook until the crust is golden and bubbly, which should take around 5 to 8 minutes, depending on how thick your crust is. You'll know it's done when the edges are puffed up and golden brown, so be sure to check on it regularly. If you notice that one side is cooking faster than the other, you can rotate the pizza a few times to get an even cook.
Step 12
Now that your pizza is done, it's time to carefully remove it from the oven. You'll want to slide your peel under the pizza to support it, and then transfer it to a cutting board - this will give you a sturdy surface to work with. As you place the pizza on the board, take a moment to admire that beautifully cooked crust, it should be golden brown and slightly puffed. To finish, sprinkle some finely grated Parmesan cheese over the top of your pizza, adding a salty, nutty flavor to balance out the sweetness of the fig jam.
Step 13
Now it's time to bring all the flavors together with a fresh and peppery arugula topping. To start, grab a small bowl and whisk together 2 tablespoons of lemon juice and 1 tablespoon of olive oil - this will be the base of your dressing. Next, add a big pinch of salt and pepper to taste, then toss in some shaved parmesan cheese to give it a nice salty kick. As you combine all these ingredients, you'll notice the arugula greens start to wilt slightly, which is exactly what you want - so go ahead and add in a handful of fresh arugula greens and toss everything together until they're nicely coated with the dressing.
Step 14
Now it's time to add the finishing touches to your Grilled Prosciutto Pizza. To start, prepare your arugula salad by giving the leaves a fresh rinse and gently patting them dry with a paper towel. Next, place a handful of the arugula on top of your pizza, allowing the peppery flavor to balance out the sweetness of the fig jam and the saltiness of the prosciutto. As you slice your pizza into wedges, the arugula will slightly wilt from the warmth, and you'll know it's ready to serve when the cheese is still melted and the crust is golden brown.
Nutrition Information
My Tip
When you slide the pizza onto the grill, sprinkle a little coarse cornmeal under the dough first—it’ll keep things from sticking and give you that perfect crunchy crust.
Leftovers
To keep your Grilled Prosciutto Pizza fresh, store leftovers in a covered glass container to preserve the crispy crust. Reheat in the oven at 350°F for a few minutes to restore the golden brown color.
Make It Your Own
Try swapping the Havarti for a creamy goat cheese to add a tangy twist.