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1
FOR THE PIZZA DOUGH: Combine yeast with 3/4 cup warm water (about 100F degrees); let stand 5 to 10 minutes, or until creamy.
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2
Stir well.
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3
Combine flour and salt in a food processor.
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4
Add yeast mixture and olive oil, and process just until dough comes together.
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5
Turn out onto a lightly floured surface, knead for 1 minute, and shape into a ball.
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6
Place in a well-oiled bowl turn to coat with oil, and cover loosely with plastic wrap.
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7
Leave in a warm place until dough has doubled in bulk, 45 to 60 minutes.
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8
PIZZA TOPPING: Heat oven to 400F Saute the pancetta in a medium skillet over medium heat until golden brown and crisp and most of the fat is rendered, 15 to 20 minutes.
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9
Remove the pancetta from the skillet, and set aside to drain on paper towels.
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10
Pour off all but 3 tablespoons of the fat.
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11
Add the onions to skillet, sprinkle with sugar, and season with pepper; raise heat to medium high.
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12
Saute the onions, stirring occasionally, until golden brown and slightly caramelized, 15 to 20 minutes.
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Remove from heat, and set aside.
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14
Divide pizza dough into fourths.
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15
On a lightly floured surface, roll out each portion to make a 6-7 inch rough circle about 1/4 inch thick.
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16
Sprinkle two heavy baking sheets with a generous amount of cornmeal.
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17
Arrange pizza dough on baking sheets.
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18
Prick each circle of dough several times with a fork, leaving a 3/4 inch border.
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19
Divide the cooked onions among the pizzas, and spread out over dough, leaving a 3/4 inch border between the onions and the edge of the dough.
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20
Arrange the sliced figs over the onions, sprinkle with cooked pancetta and the olives, and dot the pizzas with the ricotta cheese.
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21
Transfer to oven, and bake until pizza dough is crisp and golden and topping is hot and bubbly, 20 to 25 minutes.
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22
Remove from oven, and serve immediately.
