BBQ · Cooking · Pizza · Savory

Grilled Pizza for a Hot, Lazy Summer Night

Um…hello there. Remember me? It’s been awhile, I know. At least a month. Things have been busy and I needed a break. Bet you’re wondering what I’ve been up to other than not writing about my adventures? The answer is quite a bit! I performed for 10 days at the Calgary Stampede, I have a summer job, I’ve done lots reading, gardening, spending time with family and friends, I was a bridesmaid in a wedding, and supported my sister in her journey in becoming a mom again. Overall, very full and emotional!

Performing at Stampede, driving with Bobatt, with my new nephew and at a wedding

So what does a person who hasn’t written in ages write about when they get back to it?? I’ve settled on pizza. I went out for dinner with Bobatt and some long-lost friends a few weeks ago. We were at a new restaurant in Calgary called Cibo. It’s a trendy, hip, family-style Italian restaurant. The dishes are small, meant to be a taste not a full meal and to be shared among your dinner guests. We ended up ordering about 10 different dishes and stuffing ourselves silly with delicious things. Though the entire evening was delightful, I can’t get the pizza dish we had out of my head. After some research and happy coincidences at the grocery store, I think I’ve created a really close copy cat.

It was dark in Cibo which made it hard to take photos…. a few of our choices: Rosemary Sea Salt Roasted Almonds, Fig Prosciutto Arugula Pizza, Beef Striploin, and Nutella Calzone.

My version is very simple, and comes together in minutes. This particular pizza is special, because it’s made on the BBQ and takes under 20 minutes from making the dough to hitting your mouth. Grilled pizza is tasty, fast, and doesn’t make your house a sauna on hot summer nights. It requires some fancier than normal ingredients, but it’s well worth the planning and shopping trip. You could use fresh figs if you wanted, you could probably even make your own fig spread if you were looking for extra adventure. I chose to make things easy and bought fig spread. I found it at Safeway above the specialty cheeses and dips in the Deli department.

First side of the pizza dough after 2 -3 minutes
Flip the pizza dough over to the cooked side and cover with fig spread and parmesan
Place the topped pizza back on the grill and cook for 2 or 3 more minutes to melt cheese
Top grilled pizza with fresh arugula, radicchio, green onion, prosciutto and more parmesan

Fig Prosciutto Arugula Grilled Pizza is a sweet, salty, savory combination. As my friend Tex said when I described this pizza to him, it’s a really yummy, happy mouth experience. If you have any reservation about the contrasting ingredients, or even just the figs, give it a shot. Fall in love with the unusual toppings, the easy preparation, no oven required. Pour a glass of something tasty. grab a good friend or two and enjoy. Or, if you’re like me right now, turn up the Olympics and eat in front of the television.

Fig Prosciutto Arugula Pizza

Yield: 2 personal size pizzas or 1 large pizza

Prep Time: 10 minutes | Cooking Time: 10 minutes


1 recipe of Lactose-Free Pizza Dough (or your own favorite recipe)
1 jar of Fig Spread (I used Dalmatia Fig Spread)
1 small container of arugula
1 small head of raddichio, chopped into ribbons
2 or 3 green onions, roughly chopped
100 g of thinly sliced prosciutto
1 small container of grated parmesan cheese
2 tbsp of melted lactose-free butter
Pinch of garlic powder and salt
Cornmeal, enough to prevent dough from sticking to peel


Pizza peel
Pasty brush
Cutting board
Butter knife or spatula


1. Turn on your BBQ as hot as it will go. Allow to warm up for 10-15 minutes while making your pizza dough and gathering the ingredients and tools you’ll need. Have all ingredients and tools close by your BBQ while cooking.

2. Make the pizza dough according to your recipe of choice.

3. Stretch the dough into rough circular shapes – they don’t need to be perfect. I chose to make smaller pizzas, as I find they’re easier to flip and remove from the BBQ when done.

4. Place the stretched pizza dough on a pizza peel dusted with cornmeal.

5. Quickly slip your pizza on to the hot grill. It’s important that you’re fast. The BBQ is very hot, so you don’t want to stand over the heat for too long while you fiddle with the dough. The dough will also start to cook immediately, so you won’t be able to fiddle much anyway.

6. Watch the dough carefully, checking that it’s not burning. The dough will start to rise and bubble on top when it’s ready to be flipped – this takes 2 – 3 minutes.

7. When you think the dough is ready, remove from the heat with your pizza peel and flip cooked side up on your cutting board.

8. Add a pinch of garlic and salt to the melted butter, and brush the edges of the crust using the pastry brush.

9. Spread a healthy amount of the fig spread over the entire crust. Top sparingly with the grated parmesan cheese.

10. Pick up the pizza with the peel again, and slip back on the BBQ. Cook for another 2 – 3 minutes until the cheese has melted, watching that the crust doesn’t burn. A little bit of charring is a nice rustic touch, but completely burned is disappointing and not as tasty.

11. Remove the pizza again and immediately top with a handful or two of arugula, raddichio, green onions, prosciutto and finally more parmesan. Enjoy!


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