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Fig, Brie and Prosciutto Rustic Pizza
2 Pizzas
Ingredient List
PIZZA DOUGH
Flour – 2 cups
Warm Water – 1 ¼ cup
Instant Yeast – 1 tsp
1 tsp Sugar
1 tsp Salt
PIZZA TOPPINGS
1 wheel sliced of Brie
8 large halved Figs
8 pieces whole Prosciutto
Honey to garnish
Arugula to garnish
Cooking 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.
Cooking Tips
- 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
PIZZA TOPPINGS
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.
Cooking Tips
- 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!
