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1
Have the pizza dough covered and ready to rollout.
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2
Prepare a hot fire in a charcoal grill or preheat the center burner of a gas grill on high and the front and back or side burners to medium-low.
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3
Place the fig jam, prosciutto, blue cheese, and arugula next to the grill, ready to top the pizza.
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4
Generously dust a pizza peel or large rimless baking sheet with flour and then cornmeal.
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5
Flatten the dough on a heavily floured work surface, sprinkling a couple of tablespoons of cornmeal over the flour.
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6
Using a rolling pin, roll the dough into a circle 12 to 13 inches in diameter.
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7
The dough should be about 1/4 inch thick.
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8
If the dough shrinks back at the edges, gently stretch it by hand, being careful to keep the dough a uniform thickness.
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9
(The dough does not need to be a perfect circle; in fact, an odd-shaped circle gives the pizza a lovely rustic look.)
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10
Using your hands and working quickly, lift and transfer the dough to the pizza peel or baking sheet.
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11
Give the peel or sheet a few shakes back and forth to make sure the dough isnt sticking.
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12
Brush the grill rack generously with oil Slide the dough onto the center of the grill rack, using a quick jerking motion with your arm.
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13
If any part of the dough folds over on itself, use a pair of tongs to unfold it.
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14
Immediately cover the grill.
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15
Grill until a crust forms and light grill marks appear, 1 to 2 minutes.
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16
Using the pizza peel or baking sheet, flip the pizza crust over and pull it off the grill.
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17
Cover the grill while adding the toppings.
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18
(If using a charcoal grill, shovel some of the charcoal to one side to create a cooler section.
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19
If using a gas grill, turn the center burner to medium.)
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20
Spread the fig jam evenly over the lightly charred crust, leaving a 1-inch border.
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21
Scatter the prosciutto over the top.
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22
Evenly distribute the blue cheese over the prosciutto.
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23
Slide the pizza back on the grill toward the hot section but not directly over it.
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24
Cover the grill and bake the pizza until nicely browned and crisp on the bottom and at the edges and the cheese has melted, about 7 minutes.
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25
Check the pizza after about 3 minutes.
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26
If the pizza is browning too quickly, slide it over to the cooler part of the grill to finish baking.
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27
Remove any excess flour and cornmeal from the pizza peel or baking sheet and use it to transfer the pizza to a cutting board.
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28
Distribute the arugula evenly over the pizza.
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29
Slice the pizza into wedges and serve immediately.
