Ingredients:

  • 2 large Yellow Onions (sliced thinly)
  • 1 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1 tsp Brown Sugar (optional)
  • ½ tsp Dried Thyme
  • Salt & Black Pepper, to taste
  • 1 lb Prepared Pizza Dough, room temperature
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 4 oz Goat Cheese Log (crumbled or sliced)
  • ½ cup Low-Moisture Mozzarella (shredded, optional)
  • 8 – 10 medium Fresh Figs (quartered lengthwise)
  • 1 tsp Fresh Rosemary Leaves (roughly chopped)
  • 2 Tbsp Balsamic Glaze (for drizzling)
  • Pinch Sea Salt Flakes (for finishing)

Instructions:

  1. Heat the butter and olive oil in a heavy-bottomed pan over medium-low heat. Add the thinly sliced onions, a generous pinch of salt, and the thyme. Stir well.
  2. Reduce the heat to low. Cook, stirring occasionally (every 5-7 minutes), for 40–45 minutes until the onions achieve a deep, burnished brown colour and a jam-like texture. Stir in the optional brown sugar near the end. Remove from heat and allow the onions to cool completely.
  3. Preheat the oven to the highest setting possible (ideally 500°F / 260°C). Place a pizza stone or steel on the middle rack and allow the oven and stone to preheat for at least 30 minutes.
  4. Slice the goat cheese or crumble it. Quarter the fresh figs. Chop the rosemary.
  5. On a lightly floured surface or parchment paper, gently stretch or roll the dough into a 12- to 14-inch circle or oval.
  6. Brush the dough surface lightly with 1 tablespoon of EVOO.
  7. Spread the cooled caramelized onions evenly over the dough, leaving a 1-inch border. Distribute the optional shredded mozzarella.
  8. Scatter the goat cheese crumbles evenly over the onions. Arrange the fig quarters artfully across the pizza. Sprinkle with the chopped rosemary.
  9. Carefully slide the pizza onto the preheated pizza stone. Bake for 10–12 minutes, or until the crust is deeply golden brown and the cheese is melted.
  10. Remove the pizza from the oven. Immediately drizzle generously with balsamic glaze. Finish with a pinch of sea salt flakes. Allow to cool for 2 minutes before slicing and serving immediately.