Fig Mascarpone Pizza

• 1 pkg. active dry yeast
• 1 c. warm water, 100°
• 3 c. all purpose flour
• 2 tsp. sea salt
• 4 tsp. olive oil, divided
• 14 ea. figs, quartered
• 1 c. red wine
• 2 tsp. fresh thyme, chopped
• 2 small vidalia onions, cut in half and thinly sliced
• 8 oz. Mascarpone cheese, divided
• 1 slice of prosciutto, cut into strips

Preheat oven to 400º. Combine yeast and water in a small bowl and let stand for about 15 minutes, or until it turns creamy and foams.

Meanwhile, in a large mixing bowl, combine flour and sea salt. Pour yeast on top of flour and mix on medium for 15 minutes with a mixer with a dough hook. If mixing by hand, mix in the bowl until combined. Remove dough from bowl and using a push-pull technique, knead the dough with the heel of your hand and fingers for about 20 minutes. Dough should be smooth and elastic.

Swirl 2 tbsp. olive oil around in a large bowl, place dough in bowl and cover with plastic wrap. Place in a warm spot (top of the preheating oven) for 1 hour or until it doubles in size.

Preheat grill to medium. On the stovetop, in a small saucepan over medium-high heat, bring figs, wine and thyme to a boil. Reduce heat to medium and simmer for about 15 minutes or until wine is syrupy.

Meanwhile, heat a large sauté pan over high heat. Add 2 tbsp. olive oil and sauté onions for about 2 minutes. Turn heat down to medium and continue to cook for 5 to 8 minutes, tossing from time to time until onions reach a golden color.

Divide risen dough into 6 balls. Roll each ball out to about 6 inches and fold up the edges to create a 1/4 -inch lip. Evenly distribute onions among crusts, followed by figs and cheese. Brush edges with olive oil and transfer to a baking sheet. Generously grease grill with oil and place pizzas on grates. Grill for 10 to 12 minutes, rotating crusts from time to time.