Add port to a small pot, and simmer over medium heat for approximately 30 minutes, or until it reduces to a couple of tablespoons and takes on the consistency of maple syrup. Reserve.
Lightly sprinkle work surface with corn meal. Place dough directly in the middle of the work surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with oil and set aside until ready to grill.
If you are grilling on a charcoal grill, set coals on one side of the grill.
Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread with orange marmalade on cooked side of pizza crust. Arrange fig slices in on top. Sprinkle cheese evenly over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted.
Remove from grill. Slice, drizzle with port reduction, and serve immediately.
Courtesy of Bob Blumer, Surreal Gourmet