Top down view of finished pizza cut into slices sitting on a wood pizza spatula, sitting on a white wood table.

Fig, Prosciutto & Manchego Pizza with Baby Arugula

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 10 - 20 minutes

Ingredients:

1 lb Pizza dough
Cornmeal
Extra virgin Olive oil
8 oz Fresh mozzarella, torn into small pieces
4 oz Good-quality Prosciutto di Parma, sliced into strips
5-6 Figs, sliced (i.e. Black Mission Figs)
4 oz Manchego cheese,* shaved with a vegetable peeler
A couple handfuls of baby arugula
A couple pinches of good-quality flaked sea salt

Directions:

Preheat grill with pizza stone for high indirect heat. Set pizza stone so it’s not over the flame and heat pizza stone to at least 400°F to 450°F.
Have all your ingredients prepped.
Roll out pizza dough to desired thickness.
Scatter a big pinch of cornmeal over the stone and and lay down your crust.
Drizzle with olive oil and top with mozzarella, prosciutto, and figs.
Close grill and cook for around 5 minutes, leave alone.
Open grill and the cheese should be completely melted and and the crust puffed and starting to golden.
Add the Manchego and arugula.
Close grill and cook for another 4 to 6 minutes or until arugula is wilted - if the arugula has started to crisp, even better.
Remove from grill and sprinkle with sea salt.
Slice, serve, and enjoy.

Fig, Prosciutto & Manchego Pizza with Baby Arugula

Ingredients:

Directions:

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