Finished grilled pizza on a pizza serving wire rack on a table.

Pizza with Figs, Caramelized Onions, Prosciutto and Blue Cheese

Name: Pizza with Figs, Caramelized Onions, Prosciutto and Blue Cheese Recipe
Prep time: 40 min
Cook time: 15 min
Yield: 1 -2 pizzas
Cuisine: Pizza
Ingredients: 1 lbs Fresh Pizza Dough, homemade or store-bought; 2 tbsp Extra Virgin Olive Oil; 4 oz Blue Cheese, good quality; 5 oz Mozzarella, freshly grated; 6 slices Prosciutto, sliced thin; 3 Black Figs, ripe, cut in half, then into quarters; 2 tbsp Balsamic Glaze; 1/4 cup Caramelized Onions; 1/2 cup Fresh Baby Arugula; Additional Items:; Pizza Stone (if using a grill); Rolling Pin; Pizza Peel

Courtesy of Bull Outdoor Products

Makes: 1 - 2 pizzas
Prep Time: 20 - 40 minutes
Cook Time: 10 - 15 minutes

Ingredients:

Fresh Pizza Dough, homemade or store-bought
Extra Virgin Olive Oil
Blue Cheese, good quality
Mozzarella, freshly grated
Prosciutto, sliced thin
Black Figs, ripe, cut in half, then into quarters
Balsamic Glaze
Caramelized Onions
Fresh Baby Arugula

Additional Items:

• Pizza Stone (if using a grill)
• Rolling Pin
• Pizza Peel

Directions:

Preheat the grill with the pizza stone or the griddle to 500-550℉.
Sprinkle some semolina on the countertop, and start to form the pizza dough into a 10 - 12 inch pizza.
Using your hands and knuckles, stretch the dough gently, rotating your hands around the edge of the pizza, allowing the pizza to stretch in all directions. If needed, the use of a rolling pin can be used to help stretch out the pizza dough.
Let the dough rest for a minute, and if needed, go back and work the dough again to desired size.
Drizzle the extra virgin olive oil evenly onto the pizza dough.
Add the freshly grated mozzarella.
Add the caramelized onions evenly onto the pizza.
Finally, place the cut figs on to the pizza so that once sliced, every piece will get a couple slices of figs.
With a pizza peel, carefully place the pizza on top of the peel. The use of the semolina makes this process easier and allows the pizza dough to move.
Place the pizza on the pizza stone or Blue Rhino Razor and let it cook for about 4 to 5 minutes.
Once the dough starts to bubble and turn slightly brown, rotate the pizza so the back of the pizza is now rotated towards the front.
Right before the pizza is done, gently remove with the pizza peel and add the blue cheese.
Let it cook for another minute or two, and remove from the oven.
To serve, place the prosciutto on top of the pizza and to finish, top off with the baby arugula and drizzle with the balsamic glaze.
Cut into as many slices desired and serve immediately. Your guests will go crazy!