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1
At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
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2
Melt the butter in a large saute pan over high heat.
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3
Add the onions, thyme and bay leaves.
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4
Cook for 5 minutes, stirring often, until the onions begin to wilt.
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5
Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes.
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6
Season to taste with salt and pepper.
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7
Remove the bay leaves and transfer the onions to a small bowl.
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8
Place the bacon in the pan and set over high heat.
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9
Cook, stirring occasionally, until brown and crispy.
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10
Using a slotted spoon, transfer the bacon to a small bowl.
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11
Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round.
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12
Place on a lightly floured pizza peel or rimless baking sheet.
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13
Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border.
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14
Shake the pizza peel slightly to make sure the dough is not sticking.
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15
Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion.
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16
Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes.
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17
Drizzle with a little olive oil and some cracked black pepper.
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18
Serve hot.
