Balsamic Onion, Fig and Original Blue Pizza
Serves 2
2 tablespoons olive oil
1 large yellow onion, thinly sliced
2 tablespoons balsamic vinegar
Kosher salt
1 ball pizza dough
Flour, for dusting surface
¼ cup shredded Point Reyes Toma (about 2 ounces)
12 dried mission figs, stems trimmed, cut into quarters
¾ cup crumbled Point Reyes Original Blue (about 4 ounces)
1 tablespoon minced fresh rosemary
Preheat the oven and pizza stone to 500 degrees. (If you don't have a pizza stone, you can use an inverted large sheet pan as a sub.)
Melt the olive in a medium pan over high heat. Add the onions and a generous pinch of salt. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to low and cover. Cook, stirring occasionally, until the onions have softened and turned a deep, golden brown, about 25 minutes. Stir in balsamic vinegar and cook a couple minutes more. Season to taste with salt and pepper.
Place the pizza dough on a floured surface. Stretch and pull the dough with your hands or roll with a rolling pin to form about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. (Make sure there's enough flour, so the dough won't stick.) Cover with shredded Toma, caramelized onions, figs, and Original Blue, in that order, leaving a ½-inch border.
Carefully slide the pizza directly onto the baking stone in one quick motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Top with minced rosemary. Serve hot.
