Grilled pizza was popularized in the 1980s at Al Forno in Providence, RI. The style lends itself especially well to precooked toppings like grilled meats, beans or pickled veggies, and toppings that require little to no cooking, like fresh fruit and herbs. Hot off the grilll, this pizza is bursting with fresh summer flavors, unctuous triple cream brie, peppery arugula and just the right touch of smokiness. I concocted this recipe as a way to use up leftover duck roast. Originally I used confit (juicy duck leg slow-simmered in its own fat until the meat melts off the bones) but it’s also delicious with  duck breast (pictured).