Last Friday we had the best night! Our lovely friends Elisha and JJ and their girls came over for a make-your-own pizza night. It was a really chilly night, but the smoky smell of the fire pit and our grill heating up made it feel like the beginning of fall. Elisha brought over all kinds of pizza toppings and we giggled as we (I mean she) figured out how to toss the pizza dough way up high.
We saved ourselves plenty of time and effort by picking up the dough from our favorite pizzeria, and found that it was worth it — not only was it cheap, but the kids loved it, and the dough cooked to a crispy-on-the-outside, chewy-on-the-inside perfection. We made a plain cheese pizza for the kids, and two fancier pies for the adults: one with heirloom tomatoes, mushrooms, mozzarella, and topped with fresh basil after the cook; the other with olive oil, goat cheese, fresh figs, thinly sliced red onion, prosciutto, and arugula after the cook (below). They were all delicious!
And after dinner, we made s’mores! We just enjoy these friends so very much. It is a true pleasure to laugh, eat, drink, and enjoy these two and their girls. 
They are also so stylish — I swear, Elisha always inspires me with her outfit choices and accessories (her amazing tattoos included). Look how cute they are!
The night was great, and they left on a good note, making us think we should make this pizza-making thing a tradition. There’s something so enjoyable about making food together. The kitchen is one of my favorite places to be, and to share it with friends and laughter is just tops. 
Fig, Prosciutto, and Goat Cheese Pizza
- 1 13-inch pizza crust, uncooked
- 6 figs, quartered
- 6 oz goat cheese, crumbled
- 1 Tbsp olive oil
- 3 oz. prosciutto, torn into small pieces
- a few thin slices of red onion
- 1 cup arugula
We used a pizza stone on our grill (The Big Green Egg is so great and leaves the pizza with a great smoky flavor) and heated it in the grill for 45 minutes at 500. Stretch dough onto a large cutting board or cookie sheet covered in parchment paper, then lightly sprinkle olive oil on dough.
Gently spread olive oil across dough with fingers. Sprinkle crumbled goat cheese evenly across dough, then place figs, onion, and prosciutto on top. Sprinkle with salt, if desired. Slide pizza, with parchment, on top of pizza stone and cook for 10 to 15 minutes, until crust is slightly golden brown and cheese is melted and prosciutto is nice and crispy.
Remove pizza, immediately top with arugula, and serve hot!
If you want, do it all in your oven. And check out this amazing list of 50 Easy Pizzas that you can make at home. I can’t wait to try some of these next time!
I never thought to just pick up some dough at our favorite pizzeria. So simple, yet so brilliant! Looks like you had a great evening. 🙂
This makes me even more excited to get going on our renovation project – not because I think a kitchen has to be large or fabulous to host something like this, but because we have no place to sit more than our family! I’m excited to bring in more of these group traditions into our lives, particularly as our girls get older and social circles grow.
I love figs. And I want to know which pizzeria you used. We have SOOO many good ones around here. I love pizza so much.
If you haven’t gone yet, you must try Sauce on the Side – the Figgy Piggy is amazing.
We love Dewey’s, Kristin! I’m afraid our boys have come to expect it, and whenever we try a new pizzeria, they complain that it isn’t Dewey’s. So ridiculous! But I’m definitely going to give Sauce on the Side a try. Figgy Piggy… great name!
Dewey’s is so, so good. Now I need an Edgar Allen Poe or Socrates Revenge.
Sauce on the Side is calzones. I’ve never liked calzones. Too much dough, soggy inside, just not my thing. These are completely different. Completely. You’ll order your own, look at it arrive at your table, declare it’s large enough to share, and then eat the whole damn thing anyway.