Pizza With Caramelized Onions, Figs, Bacon and Blue Cheese

• 2 tablespoons butter
• 1 large Spanish onion
• 2 teaspoons fresh thyme leaves
• 2 bay leaves
• Kosher salt
• 4 thick slices bacon, cut into 1/4-inch thick batons
• 1 ball pizza dough
• Flour, for dusting surface
• 12 dried mission figs, stems trimmed, cut into quarters or small pieces
• 3/4 cup crumbled Gorgonzola
• Extra-virgin olive oil, to drizzle
• Freshly cracked black pepper

1. At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
2. Melt the butter in a large saute pan over high heat.
3. Add the onions, thyme and bay leaves.
4. Cook for 5 minutes, stirring often, until the onions begin to wilt.
5. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes.
6. Season to taste with salt and pepper.
7. Remove the bay leaves and transfer the onions to a small bowl.
8. Place the bacon in the pan and set over high heat.
9. Cook, stirring occasionally, until brown and crispy.
10. Using a slotted spoon, transfer the bacon to a small bowl.
11. 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.
12. Place on a lightly floured pizza peel or rimless baking sheet.
13. 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 1/2 inch border.
14. Shake the pizza peel slightly to make sure the dough is not sticking.
15. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion.
16. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes.
17. Drizzle with a little olive oil and some cracked black pepper.
18. Serve hot.
19. Makes 1 pizza.

butter, onion, thyme, bay leaves, kosher salt, bacon, dough, flour, mission figs, extravirgin olive oil, freshly cracked black pepper

Taken from cooking.nytimes.com/recipes/1012499 (may not work)