Start by reducing your vinegar until it's fairly thick (about 5 minutes), then add the fig jam and stir well. Let cool.

Place the pizza dough on your work surface. Lightly flour it and let it rest for at least 5 minutes.

Using your fingers, press the dough outward, working your way around. Alternately, pick it up and stretch it, using the knuckle portion of your hands and working your way around the dough. When you're done, it should be a small circle of about 8" or so. Don't worry if you don't have a perfect circle. As you can see, I didn't either, but trust me, it doesn't effect the taste ;).

Place it back on your work surface again, let it rest for at least 5 minutes and then repeat the previous step. Your dough should now be about 10" or so.

Let it rest again and repeat. Now you should have a nice piece of dough that's fairly thin.

Preheat your grill to the highest setting. It should be really, really HOT. While it's preheating, prepare your ingredients, i.e., slice your pear, cheese, pepper, etc.

Carefully lubricate your grill well with olive oil. Using a flat cookie sheet (or large pizza spatula if you're lucky enough to have one) place the dough on the grill without any ingredients on it. This is key!

After about 3 minutes, you should start to see grill marks on the side touching the grill. I like my pizza to have a slight char on it, so I usually let it cook for close to 5 minutes. But be careful, it can go from charred to burned really quick!

Using your cookie sheet, remove dough from grill. Turn it over so the cooked side faces you and place your ingredients on top however you like. I started with the ham, then cheese, pears, peppers, figs and balsamic reduction.

Place dough back onto grill using the cookie sheet, lower the heat slightly, cover and cook for about 5 minutes.

Enjoy!