Makes 2 12-inch pizzas
1 package dried Calimyrna figs, stemmed (About 2 cups or 3/4 pound)
1 cup dry red wine
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon unsalted butter
2 large Vidalia onions, peeled and cut into thin rounds
1/3 cup red wine vinegar
Salt to taste
Grinding black pepper
1 recipe Quick Yeast Dough for Pizza
1 cup crumbled Gorgonzola Dolce cheese
Place the figs in a medium size sauce pan and pour in the wine and balsamic vinegar. Bring the mixture to a boil then lower the heat to simmer and uncovered, turning the figs occasionally until they are glazed looking and all the liquid has been absorbed. Transfer to a food processor and pulse to a paste. Set aside. (This step can be done a couple of days ahead of time).
Heat the olive oil and butter over medium heat in a large sauté pan. Add the onions and cook until they soften. Pour in the wine vinegar and mix well. Lower the heat and allow the onions to cook slowly, stirring them occasionally until they are very soft and glazed looking. Add salt and pepper to taste. Cool.
Preheat the oven to 450°F.
Divide and shape the dough into two 12-inch round pizzas. Place each one on a parchment-lined baking sheet.
Divide and spread the fig paste over the top of each pizza. Spread the onions over the top of the paste. Bake for 12-15 minutes. Sprinkle the cheese on the pizza 3 minutes before ready to take out of the oven. Serve warm.
This recipe is featured on show 2119 – Who Wants Pizza?
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"