Carmelized Onion and Fig Pizza

Pizza was on the menu the night our grandsons stayed with us, which meant I had a cute helper in the kitchen.

We had make-your-own pizzas, and while the boys selected cheese and sausage, I took advantage of the opportunity to try a new recipe. We need to use up the figs somehow! I reduced the original recipe by one-third, and even so, there are leftovers for another movie night or football game.

Caramelized Onion and Fig Pizza

• 2 teaspoons olive oil, divided
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1 unbaked 12" pizza crust
• 3 ounces cream cheese, softened
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/3 cup dried figs, chopped
• 2 thin slices prosciutto or deli ham, chopped
• 1 1/2 tablespoons pine nuts
• 1/2 cup shredded provolone or mozzarella cheese

In a large skillet, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally. Add garlic and pepper; cook 1 minute longer.

Preheat oven to 425°. Roll out pizza dough to a 12" circle and place on greased pan. Bake 7-8 minutes or until golden brown. (Note that you could use some flatbread here if desired, and skip the first baking time; I used 1/4 of our regular garlic pizza dough recipe - see below.)

In a small bowl, beat cream cheese, thyme and remaining oil until blended. Spread over crust. Top with caramelized onion, figs, prosciutto and pine nuts; sprinkle with cheese. Bake 6-10 minutes longer or until cheese is melted.

We decided to see if adding pineapple to this recipe would work. It wasn't my favorite combination, but the flavors did meld together favorably.

Robbyn's Garlic Pizza Crust

• 2 cups tepid water
• 2 tablespoons yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon Italian seasoning, if desired
• 1/3 cup oil
• 3 cloves crushed garlic
• 6 cups flour

Let the yeast soften in the water. Then stir in the remaining ingredients. Mix well. Let rise until doubled (you can skip this step if you're in a hurry, and you don't mind a chewier crust). Roll out and top with desired toppings. Enough for 2 large pizzas or about 12 individual ones.