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May 26, 2026
Making pizza on the BBQ is an game-changer. The intense, direct heat mimics a wood-fired brick oven, giving you that coveted crispy, charred crust with a beautifully smoky flavour. Try it with Prairie Smoke & Spice Blue Ribbin’ Sweet Sauce!
- 1 ball of Well Seasoned pizza dough*
- Prairie Smoke & Spice Blue Ribbin’ Sweet Sauce*
- 3–4 tbsp extra virgin olive oil (divided)*
- 4–5 fresh figs, thinly sliced (or 3 tbsp of high-quality fig jam if fresh figs aren't in season)
- 4–5 slices of Prosciutto di Parma
- ½ cup Gorgonzola dolce (or crumbled goat cheese, if you prefer a milder funk)
- 1 cup fresh mozzarella, torn into bite-sized pieces
- 1 cup fresh baby arugula
- 1 tbsp aged balsamic glaze* (for the final drizzle)
- Flaky sea salt and cracked black pepper
1. Prep the BBQ and Dough: Preheat your grill to high (450 to 500F). If using gas, leave one burner off for an indirect heat zone just in case. If using charcoal, push coals to one side.
2. On a piece of parchment paper or a well-floured surface, stretch your dough out thin. Don't worry about making a perfect circle—an oblong, rustic shape works best on the grill.
3. Brush one side of the dough generously with olive oil. Crucial tip: Have all your toppings ready on a baking sheet next to the grill. Grilled pizza moves fast!
4. Grill the dough on a clean, oiled grill grates or pizza stone on the BBQ, oiled side down
5. Close the lid and let it grill for 1-2 minutes.
6. Open the lid and check the bottom. Once it has beautiful grill marks and starts to puff up with air bubbles, brush the raw top side with olive oil and flip it over using large tongs or a spatula.
7. Immediately turn the grill burners down to medium (or move the crust to the cooler side of the grill).
8. Layer the toppings fast: Spread a thin layer of BBQ sauce and fig jam (or lay down your fresh fig slices), then scatter the shredded mozzarella and crumbled Gorgonzola.
9. Close the lid and let it cook for another 2 to 3 minutes, just until the cheeses are melted and the bottom crust is crispy.
10. Remove the pizza from the grill onto a cutting board.
11. The Final Layers: Immediately drape the slices of prosciutto over the hot cheese (the residual heat will melt the fat perfectly). Top with the fresh arugula, drizzle with the aged balsamic glaze, and finish with a pinch of flaky sea salt and cracked pepper.
