2 tablespoons Butter
1 large Spanish Onion, sliced
2 teaspoons Fresh Thyme Leaves
2 Bay Leaves
Kosher Salt
4 Thick-Cut Slices Bacon, cut into ¼-inch thick matchsticks
1 ball Pizza Dough
Flour, for dusting surface
12 Dried Mission Figs, stems trimmed, cut into quarters or small pieces
½-¾ cup crumbled Gorgonzola
Extra-Virgin Olive Oil, to drizzle
Freshly Cracked Black Pepper
At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium/medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 30-40 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a ½-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serv hot.