BBQ Pizza with Figs, Gorgonzola and Prosciutto Recipe
Pizza and the BBQ work well together. At its core good pizza serves as a delivery vehicle for great ingredients. It is difficult for the homecook to get good results making pizza in an oven, but the BBQ works wonders delivering a well cooked crust. This version comes from a tapas recipe I was making for a dinner party but didn’t want to serve with plates, knives and forks so I deconstructed it and served in on a pizza. BBQ pizza supports virtually any ingredient combination. This recipe features fresh figs as we are in the height of the season now.
- 16 oz fresh pizza dough (store bought from Trader Joes)
- Flour for rolling
- Olive oil for dough and grill
- ½ cup fig jam
- 4 ripe Mission figs
- 3-4 oz of Gorgonzola or other blue cheese
- 3 slices of prosciutto cut into 3″ strips
- 1 TBSP chopped flat leaf Italian parsley
- Bring pizza dough out of the refrigerator for 5-10 minutes.
- A gas grill is recommended. Heat the BBQ on high for 10 minutes with the top down. Scrape the grill.
- Flour a large cutting board or a counter where you can roll out the dough. Flour the top of the dough and roll out the pizza into a roughly 6” by 10” shape with a ¼ inch thickness. Keep in mind when grilling pizza the dough does not need to be round or perfect, it can be any shape when you put it on the grill. Brush olive oil onto the surface of the dough so it is lightly covered.
- Open the grill cover and lower the grill heat to a medium high flame. Pickup the dough up and carefully lay it on the hot grate. As you are laying the dough on the grate it will stretch. Make sure it is relatively flat on the grill don’t worry about the shape of the pizza it is not important when barbecuing.
- Close the grill cover and let this cook over a medium high flame. After 2 minutes, open the grill and with the tongs check the bottom of the dough. It should be golden with grill marks. You can cook it for one additional minute if the dough is not golden. If there are bubbles on top of the dough you can use the tongs to pierce them. Turn the dough over and bring the heat down to medium low to low.
- Spread the fig jam and then crumble the blue cheese over the pizza. Lay out the figs and close the cover, cooking for 4 minutes.
- Open the grill and check for doneness. If you need another minute, leave the grill on or if it looks done, turn the grill off.
- Scatter the prosciutto strips over the pizza and then sprinkle the chopped parsley on top.
Member recipes are not tested by the CHOW food team.