I have loved to make homemade pizzas for a long time. One of my favorite pictures is one taken in our kitchen on McCree Road in Dallas back in the mid seventies when our boys were little – all under 7 years old. The photo is of the 3 of them standing on a bench to the picnic table at the kitchen counter, making pizza. So we have made lots of pizzas with so many different ingredients. But we now have a new favorite, and a new way of baking. I discovered how delicious and fast it is to grill the pizza! Our fig tree’s bountiful harvest has had me looking for different ways to use them, so it was only natural some of the figs would wind up on pizza. Since I made pesto to use as a base spread, fresh basil from our garden starred in this dish as well.
Grilled Pizza with Figs, Prosciutto, and gorgonzola
1 ball of whole wheat pizza dough – I use Il Fornaio dough.
Pesto – make your own, or use a purchased product.
12 fresh figs, washed, stemmed, and halved
3 ounces chopped prosciutto
4 ounces Gorgonzola cheese
2 Tablespoons olive oil for brushing on crust
The pizza dough should be thawed overnight in the refrigerator, then set out at room temperature for about 45 minutes while you assemble the ingredients. Heat the grill, and place containers of figs, cheese, prosciutto, and olive oil on a tray along with tongs,spatula, and a brush for the olive oil.
I like to spread a cloth on the counter and sprinkle with flour before placing the ball of dough on it to roll or press out into an oval . Lightly flour a baking sheet to transport the pizza crust out to the grill, but you do not cook on the sheet. Brush the top lightly with olive oil, then pick it up carefull by one long edge and drape it right onto the grill. Don’t worry about making a perfect circle – the rustic shape is part of its charm! Close the grill, and check frequently, it will cook fast – about a minute and a half on that side. It will dry out and bubble a bit on top, but you can lift it slightly to check the bottom. Before you turn it, brush the top side lightly with olive oil. Then, using tongs and a spatula, quickly flip it over. Quickly spread a very thin layer of pesto over the top, adding Gorgonzola, and sprnikling figs and prosciutto. Again close the grill and cook until the cheese is bubbly. Remove to the baking sheet and cut into desired number of pieces.
Using this technique, you can make flatbreads with herbs and olives with the same pizza dough.