YIELD: 1 - 6 slice pizza
Place a pizza stone in the oven and preheat to 450°F.
Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.
In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.
Mix on low speed for 1 minute.
Using an oiled spatula, transfer the dough onto a piece of parchment paper. Using oiled hands and/or oiled rolling pin, spread or roll dough into a 10 to 12 inch circle.
Leaving the dough on the parchments paper, and putting the entire thing on the pizza stone, par-bake for 8-10 minutes.
Remove dough and parchment from oven, top with olive oil, caramelized onions, figs and goat cheese. Season to taste.
Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.
While the pizza is cooking, toss the arugula in a bowl with the balsamic vinaigrette. When the pizza is done, top with the dressed arugula.
This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.
This turned out to be one of my more "fancy" pizzas. Reminds me of something you would see on a restaurant menu labeled as gourmet flatbread. First off, if you are a sauce person this is not the pie for you. It's only sauce is the oil you drizzle on the crust before the toppings. BUT! If you are fine going sauce-less, this is an AMAZING flavor combo. It's sweet, savory, salty and sour all at the same time.
Next time, I think I might finish it with a drizzle of balsamic vinegar, or balsamic syrup fo an extra kick. I would even serve this if we had company over, it really is that impressive. If you are looking for something different, company worthy and honestly very easy, this is the pie you are going to want to try.
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