Cedar Plank Pizza

We've discovered a new technique that we think competes with any great pizza out there. You can stick to the classic toppings or stray gourmet like we have. A perfect summer dinner and fun for the kids!


  • 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


  1. 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)
  2. Preheat grill to 400.
  3. Portion the dough into 1/2 pound slabs for standard cedar plank size.
  4. Place dough on cedar plank and layer with toppings.
  5. When the pizza dough is browned and crisp on the edges and the cheese is melted, 10-15 minutes , remove from the grill.

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