„The Smoky Fig Affair“ – Pizza with Figs, Burrata & Prosciutto
„The Smoky Fig Affair“ – Pizza with Figs, Burrata & Prosciutto
Pizza from Versa-Tile: Griddle, Grill, and Pizza Oven
A crispy base, smoky sweetness, savoury ham, and creamy burrata: The Smoky Fig Affair is no ordinary pizza – it’s a full-on sensory experience. On the Versa-Tile® Grill by Char-Broil, this medley of pizza, mozzarella, and caramelised figs, topped with prosciutto and burrata, becomes a true BBQ highlight. Thanks to the pizza attachment and pizza dome built into the grill lid, you’ll get authentic stone oven results – straight from your grill. Whether it’s a cosy night for two or your next garden party: this pizza brings that special something to the table.
Ingredients
To make the dough
- 500g Spelt flour (type 630)
- 6g fresh yeast
- 350ml Water
- 30g Olive oil
For the topping
- 150g Chopped tomatoes (fresh or canned)
- 5g Garlic
- 150g Grated mozzarella
- 4 Figs
- 100-200g Prosciutto
- 4 mini burrata
- 8g Marjoram
- 5g Lemon zest
- Sea salt, balck pepper
Directions
1
To make the dough, mix flour, water, olive oil, a pinch of sea salt and the yeast into a smooth dough, then knead vigorously for around 6 minutes.
2
Let the dough rest covered at room temperature – for a minimum of 4 hours. The longer the rise, the better the result. 4–6 hours is the minimum, but letting it rise for 24 hours in the fridge gives even more flavour and texture.
3
Set up your Versa-Tile with the pizza attachment and pizza/griddle tile (the side with the small dimples facing up).
Hot Tip
For detailed guidance, see our tip article: More Than Just Grilling: Four Ways to Cook with Versa-Tile® https://www.charbroil.co.uk/how-tos/more-than-just-grilling-four-ways-to-cook-with-versa-tile
4
To preheat the grill in pizza mode, turn the right dial to the “Pizza” setting. A higher setting may burn the crust. Turn the left burner to maximum. Keep the lid closed while preheating.
5
For the sauce, combine finely chopped tomatoes and garlic with olive oil, sea salt and pepper. Mix well.
6
Once the dough is ready, dust with flour and roll it out.
7
Spread a thin layer of the tomato sauce over the dough and sprinkle mozzarella on top.
8
Now place it on the preheated, floured pizza tile inside the grill – using a pizza peel works best.
9
At the same time, place halved figs cut side down on the left side of the grill plate.
10
Close the lid, turn off the left burner and bake for approx. 5 minutes. The figs will take about the same time and should be slightly charred.
11
When the crust is golden and crisp underneath, and the cheese has melted nicely, remove the pizza using the peel. If you want the cheese even more melted, place the pizza on the left side of the griddle with the lid closed for another 2 minutes. You can already start baking a second pizza on the pizza tile during this time.
12
To finish, top the baked pizza with the roasted figs, a few slices of prosciutto and torn burrata. Garnish with picked marjoram and a touch of lemon zest. Add a sprinkle of sea salt and freshly ground black pepper. Buon appetito!
Suggested for this recipe
Art. No. # 140127
Pizza peel
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