- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 large yellow onions, sliced end-to-end in thin strips
- 1/4 teaspoon salt
- 1 cup Sun-Maid Calimyrna or Mission Figs, thinly sliced
- 1 tablespoon lemon juice
- 4 ounces crumbled gorgonzola
oven to 450ÂºF, preferably with a pizza stone. MELT
butter and olive oil in a wide skillet over medium heat. ADD
onion and salt. Cook on medium-low heat stirring occasionally until onions are very soft and light golden brown, 15-20 minutes. Stir in figs, lemon juice and honey.
pizza dough in half. Roll out on a floured surface to make two 10-inch squares or rounds, about 1/4-inch thick. BAKE
one at a time on a baking sheet or preheated stone until golden brown on bottom, about 6 minutes. Remove from oven. TOP
the browned side of each crust with half the onion-fig mixture. Sprinkle with gorgonzola cheese. Return to oven and bake until cheese is melted and crust is crisp, 6-8 minutes.
Makes two 10-inch pizzas.