Fresh Fig Pizzas (savory)

• 12 lb pancetta or 12 lb bacon, cut into small cubes
• 2 onions, thinly sliced
• 2 teaspoons sugar
• fresh ground pepper
• yellow cornmeal, for sprinkling
• 12 ripe figs, sliced lengthwise 1/4 inch thick
• 12 cup kalamata olive, pitted and coarsely chopped
• 12 cup fresh ricotta cheese
• 1 tablespoon active dry yeast
• 34 cup warm water
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 12 tablespoons extra virgin olive oil, plus
• olive oil, to coat bowl

1. FOR THE PIZZA DOUGH: Combine yeast with 3/4 cup warm water (about 100F degrees); let stand 5 to 10 minutes, or until creamy.
2. Stir well.
3. Combine flour and salt in a food processor.
4. Add yeast mixture and olive oil, and process just until dough comes together.
5. Turn out onto a lightly floured surface, knead for 1 minute, and shape into a ball.
6. Place in a well-oiled bowl turn to coat with oil, and cover loosely with plastic wrap.
7. Leave in a warm place until dough has doubled in bulk, 45 to 60 minutes.
8. PIZZA TOPPING: Heat oven to 400F Saute the pancetta in a medium skillet over medium heat until golden brown and crisp and most of the fat is rendered, 15 to 20 minutes.
9. Remove the pancetta from the skillet, and set aside to drain on paper towels.
10. Pour off all but 3 tablespoons of the fat.
11. Add the onions to skillet, sprinkle with sugar, and season with pepper; raise heat to medium high.
12. Saute the onions, stirring occasionally, until golden brown and slightly caramelized, 15 to 20 minutes.
13. Remove from heat, and set aside.
14. Divide pizza dough into fourths.
15. On a lightly floured surface, roll out each portion to make a 6-7 inch rough circle about 1/4 inch thick.
16. Sprinkle two heavy baking sheets with a generous amount of cornmeal.
17. Arrange pizza dough on baking sheets.
18. Prick each circle of dough several times with a fork, leaving a 3/4 inch border.
19. Divide the cooked onions among the pizzas, and spread out over dough, leaving a 3/4 inch border between the onions and the edge of the dough.
20. Arrange the sliced figs over the onions, sprinkle with cooked pancetta and the olives, and dot the pizzas with the ricotta cheese.
21. Transfer to oven, and bake until pizza dough is crisp and golden and topping is hot and bubbly, 20 to 25 minutes.
22. Remove from oven, and serve immediately.

pancetta, onions, sugar, fresh ground pepper, yellow cornmeal, figs, kalamata olive, ricotta cheese, active dry yeast, warm water, flour, salt, extra virgin olive oil, olive oil

Taken from www.food.com/recipe/fresh-fig-pizzas-savory-99199 (may not work)