I developed this recipe after reading about a similar dish in a book by Jennifer Weiner. I served it at my first "Nestie" cooking club and it was such a hit. After eating it earlier in the week I couldn't stop craving it so I made it again for Jeff and I later that week!
Pizza Dough for medium pizza
3-4 T Fig Jam (I used Stonewall Kitchen's Fig & Walnut Butter)
2-3 oz. fresh chevre, crumbled (Haystack Mtn. Boulder chevre)
4 slices proscuitto
Preheat grill on high heat.
Stretch pizza dough into a long, narrow rectangle to fit on grill. Dough should be thin. Lightly brush one side with olive oil.
Carefully lay oiled side of dough on hot grill and immediately reduce heat to med. Cover and "Bake" for 2-4 minutes, or until you dough is not sticking anymore and you see nice grill marks on the bottom. This will be your top crust. Turn dough over and bake for 2-3 more minutes or until barely browned. This will be your bottom crust.
Remove dough from grill and cool slightly while you grill proscuitto.
To grill proscuitto, increase heat to med-high and carefully place each piece onto the grill. Proscuitto is done when toasted and crispy, like bacon. Remove from grill and chop into 2 inch pieces.
To top pizza, spread a thin layer of fig jam over the "top crust" side of the dough. Evenly distribute proscuitto pieces across jam and top with crumbled chevre.
Return pizza to med-high heat grill. Cover, turn off heat and let bake until cheese is warm and bottom crust is golden brown.
To finish pizza, brush olive oil on crust if desired, cut into long slices and serve.