2. Spread your toppings evenly. I used pesto, topped by sliced figs and slices of prosciutto. Sprinkle cheese (s) of choice--I used goat cheese crumbles and shaved Parmesan--over all and return to the grill. Close the lid and cook for another 3-4 minutes, until cheese is melted. Be sure to check the bottom of the pizza so it doesn't overcook.
|With Prosciutto, Figs and Goat Cheese|
3. (Optional) We learned this serving style in Europe, which is to top your hot pizza with a little arugula salad before slicing. It's just arugula tossed with a little olive oil, cracked pepper, sea salt and a few small tomatoes cut in half. Be creative and add anything that sounds good, such as capers, more shaved cheese, chopped olives -- and so on.
|Topped with Arugula Salad|