Preparation time: 20 mins
Cooking time: 20 mins
- 1 red onion- very thinly sliced into rings
- 2 tablespoons olive oil
- pinch salt
- 2 tablespoons balsamic vinegar
- Pinch pepper
- 1 teaspoon sugar or honey
- 16 ounces pizza dough, divided into two balls ( or divide into 4)
- 1 garlic clove- smashed
- 1 cup grated mozzerella
- 1 cup crumbled gorganzola cheese- or try cambazola.
- 8 figs- quartered
- Handful arugula
- Preheat oven to 450 F or set Grill to high heat
- Let dough rest on a floured surface 20 minutes.
- In a large skillet, saute onion in oil, over medium high heat, stirring frequently 3 minutes. Lower heat to medium, add a pinch salt. Continue sautéing 10 minutes or so until onions begin to caramelized and become soft. Add balsamic, sugar and pepper. Continue to cook about 3-4 more minutes, until balsamic reduces. Set aside.
- Divide dough and stretch into 2 or 4 very thin ovals or rounds.
- If grilling, place directly onto the hot grate, and grill 2 to 3 minutes (until you develop nice grill marks) and flip and grill other side. Set aside and repeat, or if grill is large enough feel free to do more than one at a time.
- Rub each crust with smashed garlic, divide and sprinkle the cheeses, top with figs and onions and either place in a hot oven to finish or return to the grill, placing on top of a sheet pan.
- Notes: Alternatively, you can bake the pizza in the oven on a sheet pan or hot pizza stone, topping the raw dough with cheeses and figs, and then placing in the oven. Bake until the pizzas are cooked through, about 9-11 minutes, remembering that the thinner the crust, the faster they will cook.
- Pull out from the oven top, place on a wood board, sprinkle with arugula, cut and serve immediately.