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For the pizza: 1.
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Heat the oven to 450 degrees F. If you have a pizza stone, put it in the oven now, before the oven gets hot.
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2.
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If you are using a pizza pan or a sheet pan, grease the pan with olive oil, and sprinkle corn meal over the bottom.
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Doing this will ensure a crispy crust.
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2.
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Stretch the dough out to your desired shape and size.
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Because the dough will contract, I stretch mine as thin as possible.
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If making personal pizzas, cut the dough into 4.
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4.
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If using a pizza pan, put the dough into the pan.
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If using the pizza stone, then dust your peel or the back of a sheet pan generously with cornmeal.
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Place the pizza dough on the peel or sheet pan and youre ready to assemble pizzas.
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(If making individual pizzas on a pizza stone, you will have to do this one at a time.)
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5.
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Drizzle olive oil over the dough, and spread it to cover all the dough.
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Then distribute the caramelized onions over the bottom of the pie (see instructions below).
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Tear the prosciutto and place it over the onions (if you like crispy prosciutto, put it on last instead).
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Now sprinkle the olives, then the figs and the cheese.
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6.
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Bake for 10 to 20 minutes, depending on the size of your pizza.
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(My pizza stone will only hold 2 individual pizzas at one time, so keep that in mind when deciding what size pizza to make.)
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7.
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The pizza should rest just a couple of minutes.
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While its resting, toss the arugula with 1 tablespoon of olive oil, balsamic vinegar, salt and pepper to taste.
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8.
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Top the pizza with the dressed arugula.
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Serve with Italian style chicken wings.
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For the caramelized onions: 1.
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In a large skillet over medium-high heat, sweat the onions in the olive oil.
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Add the salt.
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Stir often as not to brown the onions.
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Cook until translucent, about 10 minutes.
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2.
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Add the garlic, thyme, and sugar.
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Turn the heat to medium.
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Stir often and cook about another 20 to 30 minutes to caramelize.
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You may need to turn the heat to medium-low.
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The onions are done when they are a nice caramel color.
