|2 tablespoons||Olive oil|
|1 ½ pounds||Yellow onions, thinly sliced|
|½ teaspoon||Ground black pepper|
|1 cup||Stemmed, sliced Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Figs|
|1 tablespoon||Balsamic or red wine vinegar|
|2 ½ teaspoons||Dried oregano leaves|
|1 package (11 ounces)||Refrigerated pizza dough|
|1 cup (4 ounces)||Crumbled goat cheese|
|⅔ 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 tablespoons 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.
Variation: 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.