Fresh Fig And Balsamic Onion Pizza With Danish Blue - rosemary

Method

• Heat oven to 425?F. Place warm water in bowl; sprinkle yeast over water. Add honey; stir. Let stand 5 minutes, or until yeast dissolves. Very lightly oil large bowl; set aside. In food processor, combine flour, salt and rosemary. Add remaining 3 tablespoons olive oil and yeast mixture; process just until dough forms. Transfer to a floured surface and knead 1 minute, or until smooth, adding additional flour, if necessary. Place dough in bowl, rotating to coat with oil. Cover with clean tea or kitchen towel and place in a warm spot, free of drafts. Let sit 1 hour, or until doubled in volume. Punch down. Using a floured rolling pin, roll into 14" round on floured surface. Transfer to pizza pan.
• While the dough is rising, heat olive oil and half of butter in large skillet over medium heat until oil is hot and butter is melted. Add onions; season with kosher salt. Cook 25 minutes, or until almost golden brown, reducing heat if onions begin to burn. Drizzle balsamic vinegar over onions and stir to combine. Cook 1 minute more, or until the vinegar has formed a glaze; transfer onions to plate. Let cool.
• In same skillet over medium heat, melt remaining butter; add slices of figs. As soon as the last one is in the skillet, flip slices over in the order they were placed in the pan. Once they're all flipped, remove and transfer to plate in the same order.
• Sprinkle shredded fontina cheese over dough, leaving a 3/4" border for the crust. Arrange first the onions, then the figs, over the cheese. Top with crumbled blue cheese.
• I only have a metal pizza pan, which doesn't allow the crust to turn completely crusty. Instead: Bake the pizza 12-14 minutes, or until the cheese is melted, the crust is beginning to brown and the whole thing is stable. Slide the pizza off the pan and cook on the middle rack 3-4 minutes more, or until the crust has some crunch to it. To remove from oven, carefully slide back onto pan.