Fig & Caramelized Onion Pizza
- 2 1/4 tsps active dry yeast (one ¼ ounce envelope)
- 2 cups warm water
- 5 1/2 cups unbleached all-purpose flour, plus more for dusting
- 2 tsps fine sea salt
- Extra-virgin olive oil, for bowl
- 1 ball pizza dough, room temperature
- 1 sweet onion, peel removed and thinly sliced
- 1 tbsp balsamic vinegar
- 4 ozs pancetta, small diced
- 1 tbsp garlic powder
- 1 cup mozzarella cheese, shredded
- 5 figs, each sliced into 3 pieces
- 4 ozs plain goat cheese, crumbled
- 1 handful of arugula
- Fresh cracked black pepper
For the Dough
Dissolve the yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to ½ cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 2 hours. Press it with your finger to see if it's done; an indent should remain. Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Transfer to refrigerator, let rise overnight. Makes 4 pizza bases, wrap additional dough in plastic wrap and freeze.
For the Pizza
Preheat oven to 425⁰F and prepare a baking sheet or pizza stone. Spread out dough onto the sheet or liner and set aside.
In a medium-sized skillet set over medium heat add 2 tablespoons olive oil. Once the oil is hot add in the onions and cook until they are soft. Add the balsamic vinegar and cook for a few more minutes. Remove the onions from the pan and set aside. In the same pan add the diced pancetta and cook just for a few minutes to help cook off some of the fat.
On your stretched out dough use remaining tablespoon of olive oil to spread across the dough. Sprinkle with garlic powder. Top with ¾ cup mozzarella cheese and then top with desired amount of caramelized onions, pancetta, figs, remaining mozzarella cheese and crumbled goat cheese.
Put in the oven and bake for 15-20 minutes or until the crust is brown and the cheese is melted on the top. Remove from the oven and top with arugula and fresh cracked pepper, if desired.