Ingredients
- ½ cup ricotta cheese
- ¼ cup mascarpone
- 1 tablespoon honey
- ¼ cup uncooked grits or polenta, for rolling the dough
- 1 ball prepared pizza dough, at room temperature
- 2 tablespoons extra virgin olive oil
- ½ cup fig jam
- 8 fresh figs, sliced, or 6 dried figs, sliced on an angle as thin as possible (try to get 4 slices per fig)
- 6 ounces country ham, thinly sliced (about 5 biscuit-size slices) and broken into pieces or diced
- ¼ cup walnut halves, toasted
- Freshly ground black pepper
- Kosher salt
How to Make It
- In a medium bowl, combine the ricotta, mascarpone, and honey until smooth. Set aside.
- Preheat a gas grill by setting all burners on high. Close the lid, and leave on high for 10 minutes, then reduce all the burners to medium. Place a Lodge 14-inch cast iron baking pan in the center of the cooking grate. (If you have a charcoal grill, let the coals burn to a gray ash, and spread in an even layer. Place the pan on the cooking grate, and let it preheat for 5 minutes.)
- Sprinkle a work surface with the grits. Roll out and shape the dough, ideally into a thin, organically shaped piece of dough about ¼ inch thick. Drizzle or brush both sides with the oil. Pick up the dough by the two corners closest to you. In one motion, lay it down flat on the pan from front to back. Grill, with the lid down, until the bottom is nicely browned, about 3 minutes.
- Using tongs, flip the crust over. Spread the grilled side with the jam. Artfully arrange the fig slices on top, and sprinkle with the ham and walnuts. Spoon small dollops of the ricotta mixture over the top.
- Return the pan to the cooking grate, and grill, with the lid down, until the bottom of the crust is well browned and the toppings are hot.
- Remove from the grill, and season with pepper to taste. Since the ham is salty, taste first, then salt only if necessary. Slice and serve immediately.