Fig And Prosciutto Pizza

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   For the dough rising: Coat a medium-sized bowl with some olive oil. Put the dough in the bowl, then turn the dough over, so that both sides are covered with a film of oil. Cover the bowl with plastic wrap. Put the bowl in a warm place for 2 hours so the dough can rise. After two hours, punch the dough in the middle to deflate. Cover it with plastic wrap or a damp kitchen towel bowl for thirty additional minutes.

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   While the dough is rising caramelize the onions:

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   Heat 2T unsalted butter & 2 T of olive oil, add the onions, season with salt and pepper. Cook over medium heat for 25 minutes until caramelized and soft - the onions will be a rich deep brown color. Cool completely.

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   To assemble the Fig and Prosciutto Pizza:

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   Preheat your oven to 500 and put one rack on the bottom shelf of the oven. Gently oil your pizza pan Working carefully transfer the dough onto the pizza pan Spread out the onions over the dough leaving a one and a half in border. Next, place the halved figs - open side up Sprinkle with blue cheese Tear the Prosciutto di Parma and scatter over all of the ingredients. Bake at 500 for 10 - 12 minutes until the cheese is bubbly and the crust is golden brown. Let pizza rest on pan for 2 minutes, remove the pizza from the pan and transfer to a cutting board - cut and serve.

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   *Note: if you use dried figs - remove the stems and plump them in hot water for 5 minutes. Dry with paper towel and gently open them and arrange them flesh side up on the pizza.

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   This recipe yields 1 medium pizza -- 8 appetizer-sized slices

* Per serving · 4 servings · Values may vary.

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