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For the pizza dough: In a stand mixer bowl, whisk together flour, salt and olive oil.
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Set aside.
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Put the heated water into a small bowl then sprinkle yeast over the top and allow it to bloom for about 5 minutes.
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Set stand mixer bowl onto the mixer and attach the dough hook.
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Turn mixer on and pour water/yeast mixture into the flour/olive oil mix.
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Mix on low for 3 minutes, then turn up the speed to medium for an additional 2-3 minutes or until dough becomes a ball and uniformly mixed.
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Place dough into a greased bowl, cover with plastic wrap and allow to rise for 1-2 hours, or until it has doubled in size.
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For pizza: Preheat oven to 500 F.
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Melt butter in a non-stick pan over medium heat.
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Mix the onions into the butter and saute the onions until caramelized.
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Stir occasionally until golden brown and soft.
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Remove from heat and set aside on a plate.
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Slice dried figs into quarters and place them in a small microwave safe bowl.
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Pour balsamic vinegar over the top.
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Cover with plastic wrap, and microwave for 30 seconds.
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Then remove the bowl from the microwave and allow the figs to steep in the vinegar until you are ready to use them.
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Crumble gorgonzola and set aside.
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When dough has risen, put it on a pizza pan that has been sprinkled with cornmeal.
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Spread dough out with your fingers until it has reached its desired thickness.
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Top with pizza sauce, prosciutto, onions, balsamic figs, and crumbled cheese.
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Bake at 500 F for 10 minutes.
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Then remove it from the oven and let it sit to cool slightly.
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Then cut it so that toppings dont go sliding all over the place.
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Devour whilst still warm!
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Goes great with a glass of red wine.
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Adapted from The Pioneer Womans Pizza Dough.
