Kevin and I were inspired to make these mini pizzas after eating a fig pizza at Pistarro's in Frederick, Maryland. We were surprised that they used dried figs instead of fresh on their specialty pie. A great solution for when figs are out of season! Our version also includes fig preserves for even more figgy flavor!
Place a pizza stone in the bottom of the oven and preheat it to 500F
In a small bowl combine the fig preserves and caramelized onions
Divide your pizza dough into one ounce balls
Roll out about 3 to 4 pizza crusts at a time, sprinkle a wooden pizza peel with semolina and place the crusts onto it.
For each pizza top with 2 teaspoons of fresh mozzarella, 2 teaspoons of caramelized onion/ jam mixture, 1.5 teaspoons of diced figs and about 1/3 of a slice of prosciutto.
Once the oven and pizza stone are very hot, carefully slide the pizzas onto the stone.
Bake pizzas 3-5 minutes.
Using tongs or a metal pizza peel, transfer the pizzas to a platter.
Top with fresh arugula and serve.
We've linked to our favorite pizza dough recipe. It takes about 1-2 hours to make from scratch depending on hot it is. You can proof the dough in a warm oven to speed up the time a little. When made fresh the crust is the perfect balance of crispy and soft. It can be made in advance and frozen but this way it usually over-proofs and results in an extra crispy crust reminiscent of flatbread. The recipe states it makes 1 lb of dough but we were able to make 27 one-ounce portions. No need to measure though, just cut the dough into evenly sized portions.
To caramelize onions, slice 2-3 large yellow or white onions. Saute them in 2-3 tablespoons of olive oil (not evoo) with a generous pinch of salt. Stir the pan often adding more oil if the pan gets dry. It will take about 40-60 minutes. Onions can be made in advance and refrigerated in an airtight container until ready to serve.
If you'd like to make this recipe as dinner pizzas, divide the dough into 4 portions. Pizzas will take longer to bake.