Grilled Fig, Balsamic Onion and Gorgonzola Pizza

• Produce

  • 1 handful Arugula
  • 8 Figs
  • 1 Garlic clove
  • 1 Red onion- very thinly sliced into rings

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tsp Sugar or honey

• Baking & Spices

  • 1 pinch Pepper
  • 16 oz Pizza dough
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Gorganzola cheese- or try cambazola...even better
  • 1 cup Mozzerella, grated

Found on feastingathome.com

Description

Ingredients

• 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...even better!
• 8 figs- quartered
• handful arugula

Directions

• 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, 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 with a sprinkling of arugula and serve immediately.