Fig, Arugula, Goat Cheese and Prosciutto Pizza

Fresh pizza dough
Goat Cheese
Prosciutto
Bocconcini (halved, optional)
Arugula

Fig Paste:
1 red onion, thinly sliced
2 tablespoons olive oil
sugar, to taste (optional)
3 tablespoons balsamic vinegar
1 small sprig fresh rosemary, chopped
4 large dried figs
pinch of salt

In a sauce pan, cook red onion in olive oil for a few minutes, until soft. Add the remainder of the ingredients and let simmer uncovered for about 15-20 minutes. Remove some liquid if it looks soupy. Blend in a food processor or using an emulsion blender "wand" until still a bit chunky.

After stretching out the pizzo dough, spread on a thick layer of fig paste. Top pizza as normal, reserving some arugula to add after baking. Bake at 375 deg F for 20 to 25 minutes.