BBQ Pizza with Figs, Gorgonzola and Prosciutto Recipe chefectomy

  1. Bring pizza dough out of the refrigerator for 5-10 minutes.
  2. A gas grill is recommended.
  3. Heat the on high for 10 minutes with the top down.
  4. Scrape the grill.
  5. Flour a large cutting board or a counter where you can roll out the dough.
  6. Flour the top of the dough and roll out the pizza into a roughly 6 by 10 shape with a 1/4 inch thickness.
  7. 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.
  8. Brush olive oil onto the surface of the dough so it is lightly covered.
  9. Open the grill cover and lower the grill heat to a medium high flame.
  10. Pickup the dough up and carefully lay it on the hot grate.
  11. As you are laying the dough on the grate it will stretch.
  12. Make sure it is relatively flat on the grill dont worry about the shape of the pizza it is not important when barbecuing.
  13. Close the grill cover and let this cook over a medium high flame.
  14. After 2 minutes, open the grill and with the tongs check the bottom of the dough.
  15. It should be golden with grill marks.
  16. You can cook it for one additional minute if the dough is not golden.
  17. If there are bubbles on top of the dough you can use the tongs to pierce them.
  18. Turn the dough over and bring the heat down to medium low to low.
  19. Spread the fig jam and then crumble the blue cheese over the pizza.
  20. Lay out the figs and close the cover, cooking for 4 minutes.
  21. Open the grill and check for doneness.
  22. If you need another minute, leave the grill on or if it looks done, turn the grill off.
  23. Scatter the prosciutto strips over the pizza and then sprinkle the chopped parsley on top.

pizza, flour, olive oil, figs, blue cheese, flat leaf italian parsley

Taken from www.chowhound.com/recipes/bbq-pizza-figs-gorgonzola-prosciutto-12263 (may not work)

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