Bruce and I have been wanting to grill a pizza ever since we heard that people can grill pizza. The Sunday finally came where we had enough time in the kitchen this afternoon to make caramelized onions AND homemade pizza dough. Not a small time commitment. But the labor of love was worth it for these onions…
We stumbled upon some farmers market figs while waiting to get lunch this afternoon. A perk to living in San Francisco is that you’re never that far away from a farmers market. Fig season is brief, so carpe diem.
The key to grilling pizza is having everything ready to go. Once pizza hits grill, it’s fast and furious. Also, maybe make it a little smaller than I did. It got a little unruly.
The idea behind grilling pizzas is that a grill can get a lot hotter than a regular oven, so the crust can get nice and crunchy. Grill yourself a pizza.
Fig, Prosciutto & Goat Cheese Grilled Pizza
1/2 prepared pizza dough, recipe here
1 caramelized onion, recipe here
3 ounces goat cheese, crumbled
4 figs, thinly sliced
sprig rosemary, finely chopped
5-7 pieces of prosciutto
handful of arugula
squeeze of lemon juice
Heat grill to at least 525. Meanwhile, get all toppings arranged on one platter for easy access. Pull prepared dough out into a large circle. Spread one side of dough with olive oil. Place olive oil side directly onto grill and let cook for about 3 minutes. Flip dough over and spread onions across the bottom. Follow with prosciutto, goat cheese, figs, and rosemary. Only cook for 2-3 minutes, until bottom lifts off easily. Remove from the gill, and top with arugula that has been lightly coated with olive oil and lemon juice. Slice, and serve!