• 1 JAR OF FIG TAMARIND JAM (USE ABOUT 3-4 TABLESPOONS)
• 2 RED/SWEET ONIONS- VERY THINLY SLICED INTO RINGS (OR USE OUR SWEET WINO ONION JAM!)
• 2 TABLESPOONS OLIVE OIL
• 2-3 TABLESPOONS BALSAMIC VINEGAR/GLAZE
• 1 TEASPOON SUGAR OR HONEY
• SALT AND FRESHLY-GROUND PEPPER
• 16 OUNCES PIZZA DOUGH, DIVIDED INTO TWO BALLS ( OR DIVIDE INTO 4)
• 1 GARLIC CLOVE- SMASHED
• 1 CUP CRUMBLED GORGONZOLA CHEESE (CAN ALSO USED FRESH SLICED MOZZARELLA)
• HANDFUL ARUGULA
1 • Preheat your oven to 500 degrees. Let dough rest on a floured surface 20 minutes.
2 • In a large skillet, heat onion in oil over medium high heat, stirring frequently for 5-10 minutes, add a pinch of salt, balsamic, honey and pepper. Lower heat until onions caramelize and become soft. Set aside. (*if you didn't want to caramelize onions, you can just mix the Fig Tamarind Jam with our Sweet Wino Onion! Yum!)
3 • Pat a dough ball out on a well-floured surface into about an 8-inch round. Then, stretch it over your knuckles trying to keep it round, until it's about 12-14 inches in diameter. Rub each crust with smashed garlic.
4 • Spread Fig Tamarind Jam over the surface of the dough to form a very thin coating. Sprinkle on the cheese and spread the caramelized onions over top (or onion jam). Add a dash of salt and pepper.
5 • Slide the pizza onto your pizza stone in the oven (Or parchment-lined baking sheet), and bake for 15-20 minutes (*note: the thinner the crust the faster it bakes), until the dough is crisp and golden.
6 • While you wait, toss the arugula with olive oil, salt and pepper. When the pizza is ready, take it out, sprinkle the arugula over top, cut into slices and serve immediately!
