Courtesy Soerke Peters, chef and co-proprietor, Basil, Carmel
Summer is around the corner and so is barbecue season. One of my favorite foods is pizza, and my favorite cooking style is grilling on open fire. So why not combine the two since I am also a pizzaiolo certified by the Associazione Verace Pizza Napoletana?
2 pounds organic flour
½ teaspoon fresh yeast
2½ cups water (170–175° F)
2 tablespoons salt
4 cups wild arugula
12 ripe black Mission figs, halved
¼ pound Point Reyes blue cheese
12 slices La Quercia prosciutto Americano
Balsamico (balsamic vinegar, aged or reduced preferred)
Mission extra-virgin olive oil
Mix half the flour with the salt. Add the yeast to the water then add the other half of the flour. Mix it with your fingers until there are no lumps. Add the salt-flour mixture and knead it thoroughly.
Let the dough rest for 2 hours. Form ½ cup-sized balls and let them rest again for 2 hours. Always cover the dough to prevent it from drying out.
Preheat your grill to medium heat. If you use charcoals, make sure the flame is out and the charcoals are glowing.
First grill the whole figs for about 5 minutes on the outer side of the grill and put aside. Roll out the dough and brush it on one side with olive oil. Put it face down on the grill. Once firm, flip it over and grill just a bit more, until crisp. You may mess up the first one, but you have extra dough to experiment with. Once all pizzas are cooked, top them with the arugula and the figs. Drizzle with balsamic vinegar and olive oil then crumble on some blue cheese. Finish with some freshly ground black pepper and the prosciutto.