6 servings kosher salt and pepper freshly ground to taste
3 tablespoons olive oil divided
1 pound bakery pizza dough
1 medium size onion red
Equipment
baking sheet
oven
grill
Directions
Preheat grill to 350 to 400 (medium-high) heat.
Cut onion into 3/4- to 1-inch slices.
Brush onion slices with 1 Tbsp. olive oil, and season with sea salt and freshly ground pepper to taste. Grill onion slices, without grill lid, 3 to 4 minutes on each side or until tender and lightly charred.
Preheat oven to 42
Lightly dust work surface with cornmeal. Stretch dough into a 10- to 12-inch oval on work surface.
Place dough, cornmeal side down, on a greased baking sheet; drizzle with remaining 2 Tbsp. olive oil. Rub oil into dough. Arrange fig halves and grilled onion over dough, pressing lightly.
Sprinkle with rosemary and salt and pepper to taste.
Bake at 425 on lowest oven rack 15 to 20 minutes or until golden.
