Preparation

• Combine water, sugar and yeast in a small bowl. Let sit until frothy, about 10 minutes.
• In a large bowl, combine flour and kosher salt. Add the yeast mixture along with the olive oil and mix until thoroughly combined.
• Transfer dough to a floured surface. Knead the dough for 5 minutes and shape into a ball.
• Place the dough into an oiled mixing bowl and turn to coat. Cover and allow to rise for 1 ½ - 2 hours, or until it has doubled in size.
• To make the balsamic reduction, add the balsamic vinegar and maple syrup to a small saucepan and cook on medium-low heat until the liquid has reduced to ¼ its original volume, roughly 15 - 20 minutes.
• To make caramelized onions, place sliced onions in a dry pan over medium-high heat and cover with a lid. Check and stir regularly for about 5-7 minutes.
• Once the water has cooked off, add 1 tablespoon olive oil and salt and continue to cook the onions about another 5 minutes.
• Preheat oven to 450 degrees. Punch down the dough, roll it out to roughly 13” across and poke several small holes with a fork in the bottom of the crust.
• Brush the crust with olive oil and sprinkle corn meal onto a lightweight cutting board before transferring your rolled dough.
• Prepare the toppings by slicing figs and sprinkling on caramelized onions, sliced figs, and goat cheese.
• Carefully transfer the assembled pizza to your preheated pizza stone or sheet pan. Bake for 10-12 minutes or until desired doneness.
• Allow the pizza to cool slightly, then top with fresh arugula and drizzle with the balsamic reduction. Slice, serve, and enjoy!