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
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, place on a wood board, sprinkle with arugula, cut and serve immediately.
Feel free to sub sautéed mushrooms ( seasoned with salt and pepper) for the figs.
Serving Size:1 slice
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