Created by Kchurchill5 on October 11, 2016
Step 1: FIG NOTE: I used fresh mission figs; you could always use green figs; but, I don't find them as sweet. You could always re-hydrate dried figs which will work; but, the fresh figs are really what makes the dish.
Step 2: Caramelized Onions ... This needs to be done first. You can really use any method you like; there are many ways to make them. I make mine in my crock pot; because they cook all night, and - it is as easy as you can get. This is my crock pot recipe http://www.recipezazz.com/recipe/crock-pot-caramelized-onions-9554 but; there on tons of recipes how to make the onions. And, make ahead ... they keep in the refrigerator; or freeze great!
Step 3: Crust ... Pre-made vs homemade. I am just not fond of baking; so, I take advantage of a pre-made crust of flatbread. And, if using flatbread, use a plain one; not seasoned. Brush with the honey olive oil mixture on the top side; and, season with a little salt and pepper.
Step 4: Crust ... If making your own crust; I prefer to cook it first. If using a pre-made crust or flatbread; I like to toast it on both sides, just to warm it up; and, to lightly toast it. This can be done in the oven or on a grill; which I prefer.
Step 5: Then, I like to transfer the crust to a sheet pan lined with foil to finish cooking; this works for both the oven and grill method.
Step 6: Pizza ... Add the caramelized onions, cheese, fig slices, and then the prosciutto - try to break it up as you add it to the pizza. Then bake for 7-10 minutes on a grill; or, in a 400-425 degrees - just until the figs begin to soften. Just keep an eye on them; they, will go quickly; and, you don't want them to burn. You want the figs, tender; and the prosciutto warmed through.
Step 7: Finish ... Top with the arugula when the pizza is still warm; and finish with a drizzle of balsamic. Dinner is done. But, you can also serve this as an appetizer course too. It's rich an delicious. I usually do a simply fresh citrus salad on the side; or, I may do some grilled shrimp to start with.