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1
Bring pizza dough out of the refrigerator for 5-10 minutes.
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2
A gas grill is recommended.
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3
Heat the on high for 10 minutes with the top down.
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4
Scrape the grill.
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5
Flour a large cutting board or a counter where you can roll out the dough.
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6
Flour the top of the dough and roll out the pizza into a roughly 6 by 10 shape with a 1/4 inch thickness.
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7
Keep in mind when grilling pizza the dough does not need to be round or perfect, it can be any shape when you put it on the grill.
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8
Brush olive oil onto the surface of the dough so it is lightly covered.
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9
Open the grill cover and lower the grill heat to a medium high flame.
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10
Pickup the dough up and carefully lay it on the hot grate.
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11
As you are laying the dough on the grate it will stretch.
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12
Make sure it is relatively flat on the grill dont worry about the shape of the pizza it is not important when barbecuing.
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13
Close the grill cover and let this cook over a medium high flame.
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14
After 2 minutes, open the grill and with the tongs check the bottom of the dough.
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15
It should be golden with grill marks.
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16
You can cook it for one additional minute if the dough is not golden.
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17
If there are bubbles on top of the dough you can use the tongs to pierce them.
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18
Turn the dough over and bring the heat down to medium low to low.
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19
Spread the fig jam and then crumble the blue cheese over the pizza.
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20
Lay out the figs and close the cover, cooking for 4 minutes.
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21
Open the grill and check for doneness.
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22
If you need another minute, leave the grill on or if it looks done, turn the grill off.
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23
Scatter the prosciutto strips over the pizza and then sprinkle the chopped parsley on top.
