Ingredients

Method

Prepare the Dough: In a mixing bowl, combine 80 ml of warm water with sugar and yeast. Let it sit until foamy, about 5-10 minutes.

Add the flour, salt, and 15 ml of olive oil to the yeast mixture. Mix until a dough forms.

Knead the dough on a floured surface until smooth, then place it in a greased bowl, covering it to rise until doubled in size, about 1 hour.

Prepare the Onion Topping: In a skillet, heat 15 ml of olive oil over medium heat. Add the sliced onion and 1/2 teaspoon of salt, cooking until soft. Add 60 ml of water and let it simmer until the onions are caramelized. Set aside.

Prepare the Balsamic Reduction: In a small saucepan, combine the balsamic vinegar and maple syrup. Simmer over low heat until the mixture reduces by half and thickens. Set aside to cool.

Assemble the Pizza: Preheat your oven to 220°C (430°F). If you have a pizza stone, place it in the oven to preheat as well.

On a surface dusted with cornmeal, roll out the pizza dough to your desired thickness.

Brush the dough lightly with olive oil. Spread the caramelized onions evenly over the crust.

Arrange the sliced figs on top of the onions.

Crumble the goat cheese over the figs.

Bake the Pizza: Transfer the pizza to the preheated pizza stone or a baking sheet. Bake for 10-15 minutes, or until the crust is golden and crispy.

Final Touches: Once out of the oven, top the pizza with fresh rocket. Drizzle the balsamic reduction over the pizza. Season with salt and freshly ground black pepper to taste.