This is a great idea for when you’re having a small group of people over. I like to have all the toppings set up and prepared ahead of time for convenience. It makes it easier for your guests to partake in the pizza making process too!

The following recipe is for one large or two small pizzas. I find if you’re going to grill the pizza, (it can also be made in the oven, on a pizza stone), it’s more manageable on the grill if the dough is divided in half to make two small pizzas. I roll each portion out to 6″x13″, oblong in shape and just under 1/2″ thick.

1 package pizza dough (your home made recipe or your favorite store bought)

1 4 oz. package of plain goat cheese crumbled

2 medium sweet onions, sliced thin for caramelizing

3/4 cup fig preserves

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon salt

6 oz. thinly sliced prosciutto baked in oven until crisp

Truffle oil for finishing drizzle (optional, but highly recommended)

On low heat, add 3 tablespoons of extra virgin olive oil and the thinly sliced onions to a 12″ sauté pan and stir well. After 10 minutes of sweating the onions, add the salt and stir well. Stir every few minutes, making sure none of the onions burn. * Tip – if the onions are starting to burn, lower the heat and add a couple of tablespoons of water to cool the pan down more quickly. Continue until all the onions are light brown in color, about 40 minutes total. Then you’re ready to add the balsamic vinegar to the onions and stir until well blended, then remove from heat and let it cool down. In the meantime, preheat a 375 degree oven. Place the prosciutto on a foil lined baking sheet and bake until crisp, about 6 minutes or so.

Once you have your toppings prepared preheat your grill on high (I use gas), the temperature will reach between 500-550 degrees. On a well floured surface, divide the dough and roll out each portion to approximately 6″x13″ and 1/2″ thick. Transfer the prepared dough to a baking sheet for easy transport. Once you’re ready to grill the dough, make sure the grill is hot and the grates are well oiled. Place the dough onto the grill and close the top and wait about 2 minutes before you reopen the grill to check to make sure the dough is not burning. Reposition the dough if you see evidence of hot spots under the dough. Close the top for another 2 minutes. Remove and invert the dough by transferring to a baking sheet. The grilled side should now be the top. Evenly distribute and spread the fig preserves over each pizza leaving about 1/2″ border all around. Add the caramelized onions, then the crumbled goat cheese. Place the pizza back onto the grill for about another 3 minutes with the cover closed. Remove from the grill. Break up the crispy prosciutto and sprinkle over the top and drizzle with the truffle oil. Serve right away!