Buffalo mozzarella, crumbled blue cheese, caramelized onions (with brown sugar & sherry vinegar), fresh black mission figs, fresh mint leaves, honey drizzle
1 ball pizza dough (you can buy these for a couple bucks at most pizza places—the fresher the better)
flour for dusting
semolina flour for the pizza stone
1 ½ cups of fresh black mission figs, cut into wedges
1-2 large balls of fresh buffalo mozzarella
½ cup of blue cheese crumbles
honey for drizzling
handful of fresh mint, for topping
1 white onion, sliced
1-2 tablespoons brown sugar
salt to taste
Preheat your oven to 550° F, or as hot as it will go, and let your pizza stone heat up as it preheats. For instructions on preparing the dough, see the steps on the right.
For the toppings, start by caramelizing the onions. Heat a tablespoon or so of olive oil in a pan over low heat, and add the onions. You can let these go for a while, stirring occasionally. When they are starting to soften, you can add a pinch of salt and a bit of brown sugar. After a little while longer, I like to add a small splash of sherry vinegar. Keep the onions going until they are as soft and translucent as you like them—it could be 45 minutes or longer.
The rest of the toppings are ready to go without any additional cooking. Once you’ve pre-baked your pizza dough for a minute, brush it with olive oil and tear off shreds of the mozzarella ball until the pizza is evenly covered (you don’t want to add too much mozzarella or it will get liquidy when it melts).
Next, sprinkle it with blue cheese crumbles and spoon out the caramelized onions. Then add the figs and drizzle the entire pizza with honey. Put it in the oven until the cheese gets nice and melty and the crust is golden brown. Once you’ve taken it out, you can add the fresh mint leaves, and enjoy!