Ingredients
Equipment
Method
- Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. Let the dough rest at room temperature for 30 minutes. Meanwhile, heat 1 tbsp olive oil in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 12-15 minutes until deeply golden and soft. Stir in 1 tsp balsamic vinegar and remove from heat.
- On a lightly floured surface, stretch or roll the dough into a 12-inch round or rustic oval. Don't worry about perfect circles—rustic looks beautiful. Carefully transfer the shaped dough to a piece of parchment paper. This makes moving it to the hot stone much easier.
- Spread the caramelized onions evenly over the dough, leaving a 1/2-inch border. Scatter the crumbled goat cheese and quartered figs over the onions. Drizzle lightly with a bit more olive oil. Season with a crack of black pepper.
- Using a pizza peel or the back of a baking sheet, carefully slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 12-15 minutes, until the crust is puffed and golden brown, and the cheese is melty. The figs should look jammy.
- Remove the pizza from the oven and immediately top with torn prosciutto, fresh arugula, and thyme leaves. Finish with a final drizzle of good olive oil, a splash of balsamic vinegar, and a sprinkle of flaky sea salt. Let cool for 2-3 minutes before slicing and serving.
Notes
Chef's Tips:
• For a crispier crust, preheat your stone for a full 45-60 minutes.
• Avoid overloading the pizza with toppings, as this can lead to a soggy center.
• Serve with a light, crisp white wine like Sauvignon Blanc or a dry Rosé.
Food Safety:
• Ensure pizza reaches an internal temperature of 165°F (74°C) for food safety, especially when using fresh dough.
• Store leftovers in the refrigerator within 2 hours of cooking.