- 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 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 ounces country ham, thinly sliced (about 5 biscuit-size slices) and broken into pieces or diced
- ¼ cup walnuts halves, toasted and roughly chopped
- Kosher salt and freshly ground black pepper black pepper to taste
- In a medium bowl, combine the ricotta, mascarpone, and the 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 on 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.