Caramelized Onion, Fig, Bacon and Goat Cheese Pizza

Makes 1 pizza (12 slices)

2 tablespoons olive oil
1 1/2 pounds yellow onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup stemmed, sliced Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs
1 tablespoon balsamic or red wine vinegar
2 1/2 teaspoons dried oregano leaves
1 package (11-ounce) refrigerated dough for pizza crust
1 cup (4 ounces) crumbled goat cheese
2/3 cup cooked, chopped bacon (optional)

Heat oil in large skillet over medium-low to low heat. Add onions, salt and pepper; cover cook 5 minutes, stirring occasionally. Remove cover and cook, stirring often, until golden brown, about 25 minutes. Add figs, vinegar, 2 tablespoon water and oregano; Cook and stir 1 minute or until most of liquid evaporates. Preheat oven to 400˚. Unroll pizza dough onto oiled 15-x-10-inch or larger baking sheet (or unroll dough onto oiled large pizza pan and pat to 14-inch circle). Spread fig mixture evenly over dough. Sprinkle with cheese and bacon. Bake 15 to 18 minutes, until crust is golden. Cut into rectangles or wedges to serve.
Variations: Brie Cheese: Bake pizza as directed without cheese. When pizza is done, remove from oven and sprinkle 4 ounces sliced brie cheese (rind removed and discarded) over hot pizza.

Valley Fig Growers