Ease of preparation rating: Easy
Yield: 2 pizzas
INGREDIENTS:
Margherita
1 lb (454 g) pizza dough (store bought)
¾ cup (180 ml) tomato sauce homemade
4 ounces (114 g) fresh mozzarella, cut into thin slices
8-12 fresh basil leaves
Fresh Fig and Cambozola
1 lb (454 g) pizza dough (store bought)
3 tablespoons (45 ml) Basil Pesto (see recipe)
4 ounces (114 g) Cambozola cheese, cut into thin slices
1 ½ cups (360 ml) sliced fresh figs
Ground black pepper
Olive oil, for brushing, tray and grill
Cornmeal, for dusting
METHOD:
Preheat grill to medium-high heat, 375-400 F (190 – 205 C).
Divide the dough into 2 equal pieces. Stretch out the dough to form a circle with even thickness. Alternately, roll out the dough, on a lightly cornmeal-dusted surface, using a rolling pin.
Place dough on an oiled tray.
Oil the tops of the dough using a pastry brush.
Bring all the toppings with the dough to the barbeque.
Place the dough rounds directly on the grill.
Close the lid and grill for 1-2 minutes or until the dough puffs and has some nice grill marks. Flip over.
Working quickly, adding the toppings:
Margarita Pizza: a thin layer of tomato sauce, fresh mozzarella slices and basil leaves
Fresh Fig and Cambozola: a thin layer of Basil Pesto, Cambozola slices, and sliced fresh figs
Close the barbeque lid and cook for 3-4 minutes or until the crust is golden brown and cheese has melted.
Remove pizzas from grill and allow them to cool slightly before cutting.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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