This grilled prosciutto and fig jam pizza is full of flavor and texture. Sweet fig jam, buttery havarti and salty prosciutto form the base, and the pizza is finished with a bright arugula salad. Savory, slightly sweet, and irresistible.
It’s time for our annual summer pizza celebration, and this year’s version is one of my favorites.
This pizza layers fig jam, thinly sliced prosciutto and freshly grated havarti cheese on a crisp crust, then is topped with a simple arugula salad dressed with lemon and olive oil. The contrast of hot, melty cheese and prosciutto with cool, peppery arugula is delightful.
If you love the sweet-and-salty combination—like hot honey on pizza—this will feel right at home. The fig jam brings a gentle sweetness and a lovely texture, while the prosciutto adds a savory, slightly crispy bite when cooked. Havarti melts beautifully, creating a creamy, buttery layer that ties everything together.
Fig jam is one of those pantry ingredients that elevates simple dishes. The jam’s subtle caramel notes and tiny fig seeds add both flavor and an appealing pop of texture. A classic snack pairing for me is cheese, fig jam, crackers and olives—so turning that combination into a pizza felt obvious and perfect.
This pizza is special without being fussy, and it comes together quickly. Grilling the pizza gives the crust a slightly charred, wood-fired quality that’s hard to replicate in an oven. The whole process is simple if you prepare your toppings and work efficiently when loading the pizza onto the grill.
This is how the pizza comes together:
Start with your favorite pizza crust; homemade or store-bought dough both work well. Spread fig jam evenly over the dough, leaving a one-inch border for the crust. Use as much or as little jam as you like—some prefer a light smear, others like a more generous layer.
Top the jam with plenty of freshly grated havarti. Havarti is rich, slightly tangy and melts exceptionally well, creating a silky layer that balances the sweet jam and salty prosciutto. Add torn pieces of prosciutto on top. I prefer to put the prosciutto on before grilling so it warms and develops a little crispness, but you can also add it after if you prefer it more delicate.
Grilling pizza requires quick, confident movements: dust your pizza peel with flour and coarse cornmeal so the dough slides easily, roll and top the dough quickly, then transfer it to the hot grill. Reduce the burner under the pizza to low and close the lid to allow the top to cook while the crust crisps. Most pizzas will be done in under 10 minutes; watch for a golden, bubbled crust and melted cheese.
When the pizza is finished, move it to a cutting board and sprinkle with finely grated parmesan. For the salad topping, toss baby arugula with a splash of lemon juice, a little olive oil and a generous pinch of salt and pepper. Add shaved parmesan and toss lightly.
Top the hot pizza with the dressed arugula and shaved parmesan, slice, and serve. The contrast of textures—crispy crust, melty havarti, tender prosciutto and crisp, bright arugula—creates a complex, satisfying bite every time.
Grilled Prosciutto Pizza with Havarti & Fig Jam
Grilled Prosciutto Pizza with Havarti & Fig Jam
Prep Time: 2 hrs
Cook Time: 15 mins
Total Time: 2 hrs 15 mins
Ingredients
Dough
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- Flour and coarse cornmeal, for dusting
Pizza
- ½ cup fig jam, or more if desired
- 1 ½ cups freshly grated havarti cheese
- 4 to 6 ounces thinly sliced prosciutto, torn into pieces
- Freshly grated parmesan, for topping
- 4 cups baby arugula greens
- 1 teaspoon olive oil
- ½ lemon, juiced
- Kosher salt and freshly ground black pepper
- ¼ cup shaved parmesan cheese
Instructions
- In a large bowl combine the water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes.
- Add the flour and salt, stirring until the dough comes together but remains slightly sticky.
- Form the dough into a ball and knead in the additional ½ cup flour on a floured surface for a few minutes until smooth.
- Rub the bowl with a little olive oil, place the dough inside, turn to coat, cover with a towel and let rise in a warm place for 1 to 1½ hours.
- Punch down the dough and return it to a floured surface. Form it into your desired shape with a rolling pin or by hand, then cover and let rest briefly.
- Preheat the grill to high, aiming for 450–500°F. If needed, lower the heat slightly once the grill is hot.
- Prepare toppings: have the fig jam, grated havarti and torn prosciutto ready. Dust a pizza peel generously with flour and coarse cornmeal so the dough won’t stick.
- Quickly place the dough on the peel, spread fig jam leaving a 1-inch border, then top with grated havarti and prosciutto.
- Slide the pizza onto the grill grates, reduce the burner under the pizza to low, close the lid and cook until the crust is golden and the cheese is bubbly, about 5–8 minutes depending on crust thickness. Rotate if needed for even cooking.
- Remove the pizza with the peel to a cutting board and sprinkle with finely grated parmesan.
- In a bowl toss the arugula with lemon juice, olive oil, salt and pepper. Add the shaved parmesan and toss lightly.
- Top the pizza with the dressed arugula, slice and serve immediately.
Cuisine: American
Author: How Sweet Eats
The best bite: a piece of warm crust topped with melty havarti, a layer of fig jam, a sliver of crisped prosciutto and a mound of peppery arugula—simple, balanced and delicious.