California Fig, Caramelized Onions, Bacon & Blue Cheese Pizza


  • 4 Tbsp. Butter, unsalted
  • 1 1/2 lbs. White Onion, thinly sliced
  • 4 tsp. Fresh Thyme Leaves
  • 4 Bay Leaves
  • 1/2 tsp. Salt
  • 8 Slices Think Cut Bacon, cut into 1/4 inch pieces
  • 2 9-inch Balls of Pizza Dough
  • 2 Tbsp. Flour, for dusting
  • 13 oz. California Dried Figs, quartered or diced
  • 1 1/2 cups Gorgonzola, crumbled
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Black Pepper, freshly cracked


  1. At least 45 minutes before cooking, preheat the oven and a pizza stone to 550 degrees.

  2. Melt the butter in a large sauté pan over high heat. Add the onions, thyme, and bay leaves. Cook, stirring often, until the onions begin to wilt.

  3. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.

  4. Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.

For 1 pizza (2 portions)

  1. Place 1 pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet.

  2. Cover with the toppings, careful not to press on the dough and weigh it down: 1 Tbs caramelized onions first, then about 9 oz figs and bacon, and finally ¾ cup Gorgonzola leaving roughly a 1/2-inch border.

  3. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot.