Ingredients
- 2 pounds Pizza Dough (1/2 pound per small pizza)
- -
- For Fig Pizza
- chevre
- sliced fresh figs
- cracked pepper
- Optional - Balsimic vingiar drizzle after cooked
- -
- For Prosciutto Pizza
- Prociutto
- Sliced brie
- Nectarines (or other stone fruit such as plum, peach...)
- Fresh thyme
- cracked pepper
- -
- Or top with anything your heart desires
Preparation
- Soak the cedar plank for 1 hour. Remove from water and rub the top generously with olive oil (optional: sprinkle with cornmeal to further prevent sticking)
- Preheat grill to 400.
- Portion the dough into 1/2 pound slabs for standard cedar plank size.
- Place dough on cedar plank and layer with toppings.
- When the pizza dough is browned and crisp on the edges and the cheese is melted, 10-15 minutes , remove from the grill.