Ingredients:

  • 2 large (approx. 600g) Yellow Onions (Spanish or Vidalia preferred), thinly sliced
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 1 Tbsp (14g) Unsalted Butter
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp (15 ml) Balsamic Vinegar (for deglazing onions)
  • 1/2 tsp Dried Thyme
  • 1 lb (450g) Pizza Dough, room temperature
  • 2 tsp (10 ml) Extra Virgin Olive Oil, plus extra for brushing
  • 4 oz (115g) Soft Goat Cheese (Chevre log), crumbled
  • 8-10 Fresh Figs (Black Mission or Brown Turkey), quartered lengthwise
  • 1/4 cup (25g) Pecans or Walnuts, roughly chopped and lightly toasted
  • Pinch of Flaky Sea Salt (e.g., Maldon)
  • 1/4 cup (60 ml) Balsamic Vinegar (for glaze)
  • 1 tsp (5g) Granulated Sugar or Honey (optional)

Instructions:

  1. Sauté the Onions: Heat olive oil and butter in the heavy-bottomed pan over medium-low heat. Add the sliced onions, salt, pepper, and thyme. Stir to coat.
  2. Cook Slowly: Reduce heat to low. Cook for 45–50 minutes, stirring every 5–8 minutes. The goal is deep golden-brown, meltingly soft onions. If sticking occurs, add a splash of water or wine.
  3. Deglaze and Finish: When the onions are caramelized, stir in the 1 Tbsp of balsamic vinegar. Cook for 2 minutes until fully absorbed. Remove from heat and set aside to cool slightly.
  4. Make the Glaze: In a small saucepan, combine 1/4 cup balsamic vinegar and sugar/honey (if using). Bring to a simmer over medium heat. Reduce heat and cook for 8-10 minutes until the glaze coats the back of a spoon (it should reduce by about half and be slightly syrupy). Set aside.
  5. Preheat Oven: Place the pizza stone/steel in the oven and preheat to 500°F (260°C). Allow the stone/steel to preheat for at least 30 minutes to ensure maximum heat retention.
  6. Shape the Dough: On a lightly floured surface or cornmeal-dusted pizza peel, stretch or roll the dough into a 12–14 inch circle or rustic oval shape, keeping the edges slightly thicker for the crust.
  7. Base Layer: Brush the dough lightly with the 2 tsp of olive oil.
  8. Layer Toppings: Distribute the cooled caramelized onions evenly over the base, leaving a 1-inch border.
  9. Add Figs and Cheese: Arrange the quartered fresh figs across the onions. Crumble the goat cheese over the entire surface. Sprinkle with chopped, toasted nuts.
  10. Bake: Carefully slide the pizza onto the preheated stone/steel using the peel. Bake for 12–15 minutes, or until the crust is puffed, golden brown, and the cheese is soft and lightly bubbling.
  11. Garnish: Remove the pizza from the oven and transfer it to a cutting board. Sprinkle with a pinch of flaky sea salt.
  12. Serve: Drizzle generously with the prepared balsamic glaze. Slice and serve immediately.