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This pizza is the bees knees. That's really all I should even say... but I'll elaborate. This recipe makes two pizzas and my husband I could have easily eaten both. I had to make the disciplined decision to pump the breaks and stop stuffing my face in order to save a few slices for lunch. I'm now anxiously awaiting lunch.
The tanginess of the goat cheese offsets the sweetness of the fig jam perfectly. The caramelized onions add a subtle extra saltiness. As a kid I used to caramelize onions to eat plain as a snack...I was a weird kid. Making this recipe brought me back to those days so if you're anything like me you may want to caramelize three or even four onions so you have some to snack on while you cook. I ate a lot of them before they even made it to the pizza so that was kind of a fail. This end game; however, was the opposite of a fail.
For the Pizza Crust
1 package of Bob's Red Mill Gluten Free Pizza Crust
1 1/2 c. warm water
2 T. olive oil
For the Caramelized Onions
2 onions sliced into 1/8" rings
4 T. butter
1/2 T. olive oil
salt to taste
Other Pizza Toppings
6 T. fig spread
3 oz prosciutto
10.5 oz goat cheese
a couple of handfuls of baby arugula
Prepare the pizza crust according to package instructions. While dough is rising, melt butter for caramelized onions in a medium-sized pan over medium heat. Add oil. Add onions and salt and saute stirring frequently until golden. Turn off heat.
Preheat oven to 425 degrees. Press pizza crust into two round pizza pans. Bake crust for 9 minutes.
Smooth fig spread over the pizza crusts. Spread onions over distributing evenly. Top with prosciutto and then goat cheese. Bake for another 15-20 minutes or until goat cheese is starting to brown. Remove from oven and let rest for a couple of minutes. Top with arugula before serving.