- 20 mins
- 35 mins
Ingredients
- I medium-size red onion
- 3 Tbsp. olive oil, divided
- Coarse sea or kosher salt and freshly ground pepper to taste
- Plain cornmeal
- I lb. bakery pizza dough
- 8 fresh figs, halved
- I Tbsp. fresh rosemary leaves
Preparation
Step 1
1. Preheat grill to 350° to 400° medium-high) heat.
Cut onion into 3/4- to 1 inch slices.
Brush onion slices with I 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.
2. Preheat oven to 425°.
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.
3. Bake at 425° on lowest oven rack 15 to 20 minutes or until golden.