Grilled Fig Pizza

Ingredients

1 pint fresh figs, stemmed and halved

1/2 pound freshwater mozzarella

1/2 cup goat cheese with herbs

1 red onion thinly sliced

1/4 cup LunaOlivo Portofinoi balsamic vinegar, plus extra for drizzling

2 tablespoons olive oil, plus extra for drizzling

sea salt and freshly ground pepper

about 2 cups arugula

Pizza Dough:

2 packets active dried yeast

1 tablespoon honey

1-1/4 cup lukewarm water (110 degrees)

3 tablespoons olive oil

4 cups all-purpose flour

1/2 teaspoon sea salt

Place the yeast, honey and water in the bowl on an electric mixer fitted with the dough hook.  Add 3 cups flour and salt and mix.  While mixing slowly add remaining flour (1 cup) until the dough no longer sticks to the sides of the bowl.  Knead dough with mixer additional 10 minutes.  Remove dough from mixer and knead by hand on a lightly floured surface turning it 1/4 turns each time.  When finished the dough should be smooth and elastic.  Place in a well oiled bowl, cover with a damp towel and allow to rest in a warm place for 30 minutes or until doubled in volume.  

Divide dough into 6 portions, roll each with a rolling piece or pat out by hand into 6-8" rounds.  Place on counter or baking sheet, cover with towel, and allow to rest for an additional 10 minutes.  (at this point you can refrigerate dough until ready to use- a few hours).  

Pre-heat grill to medium heat.   Brush with olive oil and chargrill for 4-5 minutes on each side or until cooked through.  Layer cheese, onions and figs on pizza place back on grill until cheese is just beginning to melt.  Remove from grill, add rocket leaves, drizzle with additional balsamic vinegar and oil.  Season with salt and pepper to taste and serve.

To caramelize onions: In a medium saucepan over med-high heat saute onion slices in olive oil until lightly browned, season with salt and pepper.  Add balsamic vinegar and de-glaze pan.  Set aside to cool until ready to use.