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Savory Grilled Pizza with Fig and Pears | Kita Roberts GirlCarnivore.com

Savory Grilled Pizza with Fig and Pears Recipe

Pizza and dessert just met and it was spectacular. The flavor combo in this Savory Grilled Pizza with Fig and Pears Recipe is one you will be making over and over!
Course Dessert, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 7 minutes
Total Time 25 minutes
Servings 16 slices


For the Grilled Fig and Pear Pizza:

  • 2 large pears sliced
  • 2 tbs butter
  • 1 tbs brown sugar
  • 2 lbs refrigerated pizza dough
  • 16 oz ricotta
  • 1 tsp sea salt coarse smoked
  • 1 tsp black pepper freshly cracked
  • 1 tsp heavy cream
  • 6 figs sliced
  • 2 prosciutto sliced thin strips
  • 1 oz Thyme Fresh sprigs
  • 2 tbsp honey

For the bourbon whipped cream

  • 1 cup heavy cream
  • cup sugar
  • 1 tbs bourbon
  • pinch smoked sea salt


  • Preheat grill, so that it's nice and hot. Crisp pizza dough happens over high heat. If your grill can get to 500 degrees F, this is perfect.
  • Sautee the pears in the butter and brown sugar until just softened, about 5 minutes. Set aside to cool.
  • On a clean work, surface sprinkled with cornmeal, roll out the pizza dough, working one at a time.
  • In a large bowl, whip the ricotta with a dash of salt and pepper, and the heavy cream until light and fluffy.
  • Spread half evenly over the dough.
  • Top the whipped ricotta with the sauteed pears, sliced figs, and strips of prosciutto.
  • Using your fingers, scrape the leaves from the sprigs of thyme and sprinkle over the pizza.
  • Grill until the crust is cooked through and is crispy, rotating with a pizza wheel if needed for even cooking throughout.
  • Allow to cool 3 to 5 minutes before slicing to serve.
  • To serve, drizzle with fresh honey and a dollop of the bourbon whipped cream.
  • Repeat with the second pizza crust.

For the Bourbon Whipped Cream

  • In a the bowl of your stand mixer, fitted with the paddle attachment, whip the heavy cream on high 2 minutes until just doubled in size.
  • Gently, add in the sugar and bourbon, increasing the speed to form moist but solid peaks. Place in the refrigerator to keep cold until ready to use.
  • If serving Bourbon whipped cream with the pizza, be sure to allow the pizza to cool a full 5 to 7 minutes before topping as the heat of the pizza will quickly melt the whipped cream.
  • Dollop over the pizza and sprinkle with smoked sea salt for added flavor.


Feel free to change things up and try different fruits. You can also use different booze for the cream too. Brandy for example works too.