Top | Pizza on the Grill
Country Ham and Fig Pizza
(recipe, Elizabeth Karmel & Bob Blumer)
If you don’t have access to country ham in your part of the country, substitute thick-sliced prosciutto or order it online.
- ½ cup ricotta cheese
- ¼ cup mascarpone
- 1 Tbsp. honey
- ¼ cup uncooked grits or polenta, for rolling the dough
- 1 ball prepared pizza dough, at room temperature
- 2 Tbsp. olive oil
- ½ cup fig jam
- 8 fresh figs, cut in half, or 6 dried figs, sliced on an angle as thinly as possible (try to get 4 slices per fig)
- 6 oz. country ham, thinly sliced (about 5 biscuit-size slices) and broken into pieces or diced
- ¼ cup walnut halves, toasted and roughly chopped
- Kosher salt and freshly ground black pepper to taste
- In a medium bowl, combine the ricotta, mascarpone, and honey until smooth. Reserve for topping.
- Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the master instructions for gas or for charcoal. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.
- Spread the entire surface with the jam. Artfully arrange the fig slices on top and sprinkle with the ham and walnuts. Spoon small dollops of the ricotta-mascarpone mixture over the top.
- Finish grilling the pizza per the master instructions.
- Remove from the grill and season with pepper. Since the ham is salty, taste first, then salt only if necessary. Slice and serve immediately.