Fig, Brie and Prosciutto Rustic Pizza

2 Pizzas

3.5(355)56

PIZZA DOUGH

Flour – 2 cups
Warm Water – 1 ¼ cup
Instant Yeast – 1 tsp
1 tsp Sugar
1 tsp Salt

1 wheel sliced of Brie
8 large halved Figs
8 pieces whole Prosciutto
Honey to garnish
Arugula to garnish

In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams, about 5 minutes.
In a food processor or stand mixer slowly combine the flour and salt. Increase the speed to medium and add the yeast mixture until a ball starts to form.
Remove the dough from the bowl and knead for one or two minutes on a lightly floured surface.
Place in a lightly oiled bowl and cover with a cloth. Let the dough rise for about 30 minutes.
Gently punch the dough down and start to form 2 balls.
Stretched the dough into your desired pizza shapes.
Place pieces of brie onto pizza and top with halved figs and slices of prosciutto.
Preheat grill to a medium heat setting and add ceramic pizza tray as per manual instructions.
Place pizza on the Kamado Pizza Stone.
Cook until the dough begins to lightly brown and crisp.
Garnish with fresh arugula and a honey drizzle.

When cooking pizza on a gas or charcoal grill, get a crispier crust by grilling one side of your pizza crust over direct heat first, flip it and move it over to indirect heat, add your toppings and finish cooking.
For a chewier crust, use bread flour for your pizza crust
Spice up the dough by adding your favourite herb or butter mixture.
Feel free to use your favourite dough recipe or a premade store-bought pizza dough if you’re short on time!

Ingredients

PIZZA DOUGH

Flour – 2 cups
Warm Water – 1 ¼ cup
Instant Yeast – 1 tsp
1 tsp Sugar
1 tsp Salt

1 wheel sliced of Brie
8 large halved Figs
8 pieces whole Prosciutto
Honey to garnish
Arugula to garnish

Instructions

In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams, about 5 minutes.
In a food processor or stand mixer slowly combine the flour and salt. Increase the speed to medium and add the yeast mixture until a ball starts to form.
Remove the dough from the bowl and knead for one or two minutes on a lightly floured surface.
Place in a lightly oiled bowl and cover with a cloth. Let the dough rise for about 30 minutes.
Gently punch the dough down and start to form 2 balls.
Stretched the dough into your desired pizza shapes.
Place pieces of brie onto pizza and top with halved figs and slices of prosciutto.
Preheat grill to a medium heat setting and add ceramic pizza tray as per manual instructions.
Place pizza on the Kamado Pizza Stone.
Cook until the dough begins to lightly brown and crisp.
Garnish with fresh arugula and a honey drizzle.

When cooking pizza on a gas or charcoal grill, get a crispier crust by grilling one side of your pizza crust over direct heat first, flip it and move it over to indirect heat, add your toppings and finish cooking.
For a chewier crust, use bread flour for your pizza crust
Spice up the dough by adding your favourite herb or butter mixture.
Feel free to use your favourite dough recipe or a premade store-bought pizza dough if you’re short on time!