Porky Fig Recipe

Slice onions

Peel and thinly slice 2 medium red onions into half-moons. Separate the slices so they cook evenly.

Cook onions low and slow

Heat 1 tbs butter and 1 tsp olive oil in a large skillet over medium-low. Add the sliced onions and 1 tsp salt. Cook, stirring every 2–3 minutes, until softened and beginning to brown, about 15–20 minutes.

Finish onions

Stir in 1 tsp brown sugar and 1 tsp balsamic vinegar, increase heat to medium for 1–2 minutes to deglaze and concentrate flavors. Season with 1 tsp black pepper. Remove from heat and set aside to cool slightly (will yield ~1 cup).

Preheat oven and prepare dough

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that reaches 550°F, use that temperature. Lightly flour a peel or work surface and stretch or roll the dough into a 12–14" round, leaving a slightly thicker edge for the crust.

Apply fig jam base

Spread 1 cup fig jam evenly over the dough, leaving a 1/2" rim. Use the back of a spoon to thin the jam slightly so it melds with the cheese rather than creating a sticky island.

Add cheeses

Distribute 8 oz torn fresh mozzarella evenly over the jam. Sprinkle 4 oz shredded fontina next, then dot 2 oz crumbled gorgonzola sparingly (gorgonzola is strong; scatter to pockets of flavor).

Add caramelized onions

Scatter the prepared ~1 cup of caramelized red onions evenly over the cheeses.

Bake the pizza

Carefully transfer the pizza to the preheated stone or inverted sheet. Bake for 8–12 minutes, rotating halfway, until the crust is golden and blistered and cheeses are melted and bubbling. Baking time will vary by oven and stone temperature.

Finish with prosciutto

Remove the pizza from the oven and immediately drape 4 oz thin prosciutto slices over the hot pizza so they warm but do not fully crisp. This preserves the delicate texture.

Brush crust and add finishing touches

Lightly brush the crust edge with 2 tbs olive oil. If desired, scatter 1 cup fresh arugula over the top and sprinkle 2 tbs chopped toasted walnuts or pistachios for texture. Let the pizza rest 1–2 minutes, then slice and serve.