Makes 1 large pizza, or 2 smaller

Alternatively, use 16 ounces of store-bought pizza dough, at room temperature.


For the pizza dough:
  • 1 1/3 cups lukewarm water
  • 1 1/2 tsp. active dry yeast
  • 2 tsp. extra-virgin olive oil, plus more for the bowl
  • 3 cups plus 1 Tbsp. all-purpose flour, plus more, as needed
  • 2 tsp. kosher or sea salt, plus more for sprinkling

    For the toppings:
  • 1 large yellow onion, thinly sliced
  • 2 Tbsp. olive oil, plus more for drizzling
  • 2 to 3 Tbsp. balsamic vinegar, plus more for drizzling
  • 1/2 tsp. sea salt, plus more to taste
  • 1/4 tsp. freshly cracked black pepper, plus more to taste
  • Cornmeal, for the pizza stone or baking sheet
  • 4 to 5 ounces chèvre (goat cheese)
  • 1 Tbsp. chopped fresh rosemary leaves
  • 8 to 10 ripe Mission or Turkish figs, sliced 1/4-inch thick
  • Truffle oil, for drizzling (optional)


    Make the dough (unless using store-bought): Start the pizza dough 3 to 4 hours ahead. In a small bowl, combine the water, yeast and oil. In a large bowl, whisk together the flour and salt. Add the wet ingredients to the dry and knead the dough until the mixture comes together into a ball, smooth but a bit tacky to the touch. Add more flour if the dough is too wet. Transfer the dough to a floured surface and knead for 3 minutes to create a smooth ball. Cover with a dish towel and let the dough rest for 15 minutes, then knead for another 3 minutes.

    Transfer the dough to a well-oiled bowl and cover with a damp dish towel. Place in a warm location; or, if your kitchen is cold, inside your oven. Let rise for 3 to 4 hours. Once the dough has doubled in size, roll it into a ball. (Cut the dough in half and form it into 2 balls if making 2 pizzas.) Will keep in the fridge for 2 weeks, or in the freezer for up to 3 weeks. Bring to room temperature before using.

    Make the pizza: Preheat the oven to 525°. In a large frying pan on medium heat, sauté the onion in the olive oil and vinegar, sprinkling with the salt and pepper. Continue stirring until the onion is soft, transparent and browning, 20 to 25 minutes. Taste and add more salt and vinegar as necessary. The onion should be tangy and umami-filled.

    Sprinkle a large pizza stone or baking sheet with cornmeal and stretch 1 large ball, or 2 smaller balls, by letting the dough hang from one, or both, hands until the ball(s) reach the desired shape and evenness. The edges can be slightly thicker than the middle, and the whole thing should be quite thin, as it will rise. It's a pretty forgiving piece of dough, so don't worry too much. If making 2 pizzas, divide all the ingredients in half.

    Drizzle the dough with a generous hand of olive oil and a sprinkle of salt, then evenly spread out the caramelized onion. Crumble most of the cheese and sprinkle most of the rosemary on top. Arrange the figs in a single layer, top with the rest of the cheese and rosemary and drizzle vinegar over it all.

    Bake for 10 to 15 minutes, checking occasionally. Remove from the oven when the edges are golden brown and crisp to your liking. Transfer to a wooden cutting board, add a drizzle of truffle oil, if you choose, and cut for serving.

    Copyright © 2017 by Lily Diamond from Kale & Caramel: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc.

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